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.


| January/February 2005



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

Photo By Christopher Hirsheimer

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:





elderberry, echinacea, bee hive

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