Bite with Belkys: Grouper With Black Bean Vinaigrette from J & G Grill

The Chef: Richard Gras

The Restaurant: J & G Grill (at the St. Regis Bal Harbour Resort)

The Dish: Grouper with Black Bean Vinaigrette

Ingredients:

4 - 5 oz. grouper filets

salt and pepper, to taste

canola oil (to sear fish)

5 Tbs of of dried fermented black beans

2 Tbs of shallot, minced

2 Tbs of ginger, microplaned

1 red thai chili, chopped (or any other hot chili)

3 1/2 oz. of red pepper, diced small (about 7 Tbs)

4 Tbs of orange juice

1/2 cup of light soy sauce

4 Tbs of lime juice

2 Tbs of rice wine vinegar

7 Tbs of extra virgin olive oil

2 bok choy (serve 1/2 to each)

Method of Preparation:

-Begin by seasoning the grouper with salt and pepper. Then, sear it in a hot pan with canola oil. Finish the fish in a 350 degree oven for about ten minutes.

-Next, prepare the vinaigrette. In a bowl, add dried fermented black beans and soak them in hot water for 15 minutes. You can find the beans at specialty markets. Then, drain out the water.

-After, add shallots, ginger, thai chili, red pepper, orange juice, light soy sauce, lime juice, rice wine vinegar, salt, extra virgin olive oil and mix it all together. Let this sit at room temperature for at least one hour before serving.

-Now, for the bok choy. Simply wash it well, blanch it in boiling salted water and shock it in ice water. The ice water will stop the cooking process.

To plate:

Serve the bok choy. Then, place the fish on top and drizzle it with the vinaigrette. You can garnish with fresh mint.

Serves: 4

Serving Suggestion: White Wine

Note: Take a printed copy of the recipe to the restaurant and get a three-course prix-fixe lunch with valet parking included for $28. (Valid one month after the air date.)

FOR MORE INFORMATION:

J & G Grill (St. Regis Bal Harbour Resort)

9703 Collins Ave

Bal Harbour, FL 33154

(305) 993-3333

www.jggrillmiami.com