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Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

15 min.

40 min.

55 min.



Pan Seared Grouper

From Brandon Felder at Le Foret.


5 oz Grouper
Tarragon Beurre Blanc (recipe to follow)
Drizzle with Basil Aioli (recipe to follow)
A succotash of baby squash, baby lima beans, corn, radishes and baby beets.
Micro Greens for Garnish
Ingredients in Succotash: Yields 2 cups
2 oz of baby squash
3 tbls. baby lima beans
3 tbls of corn kernels
4 radishes
5 baby beets
1 diced garlic clove
2 oz of Jumbo Lump Crabmeat
Ingredients for the Fresh Basil Aioli : Makes 1¼ cups
1 stem of basil, with at least six big leaves
1 small clove garlic
1 egg
1 Tablespoon fresh-squeezed lemon juice
1 teaspoon kosher salt
½ cup extra virgin olive oil
½ cup canola oil
Tarragon Beurre Blanc: Bay leaf, 1 sprig of tarragon, 1 garlic clove, 1 sprig of thyme, 1/4 cup of cream, 1/2 lb. of butter, 3 cups of white wine


1Succotash: Sauté all vegetables separately until individually cooked. Toss together with crabmeat into skillet with thyme, basil, salt and pepper, and cook together for about 10 minutes until crab is hot and the herbs have infused.
2Tarragon Beurre Blanc: Yields 2 cups Reduce 3 cups of white wine to sec. Stir in bay leaf, 1 sprig tarragon, 1 clove crushed garlic, 1 sprig of thyme and ¼ cup of heavy cream, reduce to half. Whisk in half pound of cubed butter, let simmer until smooth.
3Basil Aioli: Chop garlic clove very finely it with a sharp knife, pressing it to almost a paste. Place it in the food processor with the basil. Add the egg, lemon juice and salt. Pulse until the basil is chopped and the mixture is creamy. Turn the processor on and drizzle in the oils (measure them together in one measuring cup). Process until the mixture is creamy, thick and emulsified. You will actually hear the food processor change sounds from smooth blending to a wet slapping sound.
4Grouper: Season filet of Grouper with salt and pepper. Sauté in pan with 2 tablespoons of clarified butter until sides are browned. Place filet on a rack in the oven for 10 minutes at 400 degrees. Plate a half cup of the vegetable succotash on the plate, top with the cooked filet. Spoon Tarragon beurre blanc over filet, and drizzle plate with basil aioli and sprinkle with micro greens for garnish.