Mother Earth Living

Highlands Bar and Grill: Slow-Roasted Grouper with Root Vegetable, Walnut and Parsley Salad

Black grouper from the Gulf of Mexico is a staple at Highlands Grill.
Recipe Courtesy Chef Frank Stitt, Highlands Bar and Grill, Birmingham, Alabama
January/February 2005
Add to My MSN

Slow roasting keeps the fish moist in this mouthwatering Slow-Roasted Grouper with Root Vegetable, Walnut and Parsley Salad.
Photo By Christopher Hirsheimer


Content Tools

Related Content

Make it Green: An Easy Natural Home Air Freshener

Instead of using synthetic scents, try this simple natural trick to make your home smell delicious. 

Eat Less Fish--From Better Sources

Worldwide fish consumption is at an all-time high, so take action by eating only sustainably harvest...

Chickpea Crunchers: Roasted Chickpeas

Feed your family a healthy snack alternative—roasted chickpeas!

Green Your Life: Homemade Baba Ganoush

Celebrate the end of eggplant season with a plate of homemade baba ganoush. Follow this simple recip...

Slow-Roasted Grouper with Root Vegetable, Walnut and Parsley Salad
Serves 4

Black grouper from the Gulf of Mexico is a staple at Highlands Grill; the combination of skillet and slow-roast cooking keeps the fish moist in this recipe from Frank Stitt’s Southern Table.

1 tablespoon kosher salt
2 parsnips, peeled and cut into 1/2-inch cubes
2 carrots, peeled and cut into 1/2-inch cubes
2 turnips, peeled and cut into 1/2-inch cubes
1/4 rutabaga, peeled and cut into 1/2-inch cubes

Vinaigrette:

1 shallot, minced
2 tablespoons white wine vinegar
1 teaspoon fresh lemon juice
Kosher salt and freshly ground pepper to taste
7 tablespoons olive oil
2 tablespoons walnut oil

Grouper:

4 6- to 8-ounce black grouper fillets (or substitute wild striped bass)
Kosher salt and freshly ground pepper to taste
1 tablespoon olive oil
2/3 cup walnuts, toasted
1 cup flat-leaf parsley, plus extra for garnish

1. Preheat the oven to 250 degrees.

2. Bring a medium saucepan of water to boil. Fill a large bowl with ice and water; set aside. Add 1 tablespoon salt to boiling water, then add parsnips, carrots, and turnips; blanch until just tender, 4 to 5 minutes. With a slotted spoon, transfer vegetables to ice bath. Add rutabagas to boiling water; blanch until tender, 12 to 15 minutes. Meanwhile, transfer cooked vegetables from ice bath to a paper towel; pat dry. Refresh ice bath.

3. Prepare vinaigrette: Combine shallot, vinegar, lemon juice, salt, and pepper in a medium bowl. Whisk in olive and walnut oil. Adjust the seasoning. Set aside.

4. When rutabaga is tender, drain and transfer to the towel; pat dry. Season fish with salt and pepper. Heat an ovenproof skillet, just large enough to hold all the fish, over medium-high heat. Add olive oil and heat until hot. Add grouper and cook until lightly colored on the first side, about 3 minutes. Turn fish over and place skillet in oven to finish cooking, until just barely opaque throughout. (It will continue cooking as you serve it.)

5. To serve, place fish on a warm platter. Toss diced vegetables, walnuts, and parsley with vinaigrette and scatter around the grouper. Finish with a sprinkle of parsley leaves.

571 cal., 38g fat, 134mg sodium, 27g carbohydrates, 33g protein, 8g fiber

To learn more about Highlands Bar and Grill and other eco-friendly restaurants, read the article "America's Top 5 Eco-Friendly Restaurants."








Post a comment below.

 








Subscribe today and save 58%

First Name: *
Last Name: *
Address: *
City: *
State/Province: *
Zip/Postal Code:*
Country:
Email:*
(* indicates a required item)
Canadian subs: 1 year, (includes postage & GST). Foreign subs: 1 year, . U.S. funds.
Canadian Subscribers - Click Here
Non US and Canadian Subscribers - Click Here

Subscribe to Mother Earth Living!

Welcome to Mother Earth Living, the authority on green lifestyle and design. Each issue of Mother Earth Living features advice to create naturally healthy and nontoxic homes for yourself and your loved ones. With Mother Earth Living by your side, you’ll discover all the best and latest information you want on choosing natural remedies and practicing preventive medicine; cooking with a nutritious and whole-food focus; creating a nontoxic home; and gardening for food, wellness and enjoyment. Subscribe to Mother Earth Living today to get inspired on the art of living wisely and living well.

Save Money & a Few Trees!

Pay now with a credit card and take advantage of our earth-friendly automatic renewal savings plan. You’ll save an additional $5 and get six issues of Mother Earth Living for just $14.95! (Offer valid only in the U.S.)

Or, choose Bill Me and pay just $19.95.