Bite with Belkys: Grouper with Crushed Potatoes and Green Beans

The Chef: Andrea Menichetti
The Restaurant: Vino & Olio
The Dish: Grouper with Crushed Potatoes and Green Beans

Ingredients:
6-8 oz. grouper filet
4 oz. of yellow potatoes, chopped with skin on
3 oz. of green beans
4 Tbs of extra virgin olive oil
1 garlic clove, minced
1 Tbs of balsamic vinegar
salt, to taste
pepper, to taste

Method of Preparation:
-Begin by cooking chopped potatoes in boiling water. Then, peel off the skin.
-In a hot pan, sear the potatoes with a little olive oil, salt and pepper.
-Next, cook the green beans in boiling water. After, transfer them to a bowl and toss with salt, pepper, extra virgin olive oil and balsamic vinegar. Let the beans sit for ten minutes before serving.
-Now, place the fish in a bowl and season it with minced garlic, extra virgin olive oil and a pinch of salt. Chef Andrea likes to let it marinate for ten minutes.
-Lastly, grill the grouper.

To Plate:
At the restaurant, they use a ring mold to serve the potatoes. Then, place the fish on top, and fish it with the green beans.

Serving Suggestion: Chardonnay

Serves: 1