The Veranda’s Day Boat Grouper

Iron Seared Dayboat Grouper
For the Lemon Thyme Oil
½ cup Extra Virgin Olive Oil
1 Lemon, zested and juiced [no seeds]
1 tsp. Fresh Thyme, finely chopped
½ tsp. Fresh Parsely, finely chopped
1 Tbsp. finely chopped Red Bell Pepper
Kosher Salt, freshly Ground Black Pepper, to taste
Combine all ingredients and reserve.
For the Fish
8- 3oz. pieces of Red Grouper (or any fish you prefer)
4 Tbsp. Creole Seasoning
2 oz. Salad Oil
Place a heavy bottomed sauté pan over medium high heat. Season both sides of all the fillets. When the sauté pan is hot, add the oil, and place the fish in the pan, putting the presentation side of the fish down first. Cook the fish for about two minutes, then turn and finish- reserve.
For the Succotash
2 ears Sweet Corn, shucked
1 cup Baby Limas, blanched
1 cup Black Eye Peas, blanched
2 cups Fresh Pea Tendrils
½ medium Red Onion, diced
1 bunch Green Onion, sliced
1 Tbsp. Garlic, minced
1 Tbsp. softened Unsalted Butter
1 oz. Salad Oil
Splash Cane Vinegar (or Rice Wine Vinegar)
Kosher Salt, Black Pepper
Place a large sauté an over medium high heat. Add the oil, then the garlic, keep it moving. As the garlic starts to brown (don’t burn it!) add the red onion and the corn. Cook for a minute, then add the beans, the pea tendrils, and the green onion. Cook just until the tendrils start to wilt, season to taste, then finish with the butter and the vinegar.

To plate, divide the succotash onto four plates, add two pieces of the grouper, and drizzle with the oil.
Enjoy!