Black Grouper with Butter Bean & Tomato Salad

By; The Food Hunter

I recently had the opportunity to try Black Grouper for the first time and I will tell you I was impressed.
Black grouper, is a cold water fish, that has a very mild unique taste. I would describe it as somewhat of a cross between bass and halibut. The filet cooked up very firm, with larger flakes and was extremely moist.

The recipe below from Food & Wine pairs Black Grouper with velvety, rich butter beans for a truly delectable tasting experience.

Black Grouper with Butter Bean & Tomato Salad

For the Vinaigrette
2 cloves of garlic
1/3 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt
Freshly ground pepper
3 tablespoons sherry vinegar
2 teaspoons Dijon mustard
1 teaspoon molasses 

Preheat the oven to 300°. In a foil-lined cake pan, drizzle the garlic with 2 tablespoons of the olive oil and season with salt and pepper. Roast for about 11/2 hours, until soft and caramelized. Let cool.
Squeeze out the cloves; discard the skins. In a blender, combine the roasted garlic cloves with the sherry vinegar, mustard and molasses and puree. With the machine on, drizzle in the remaining 1/3 cup of olive oil until incorporated. Season the roasted garlic vinaigrette with salt and pepper.

For the Salad
1/4 cup extra-virgin olive oil
2 tablespoons apple cider vinegar
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
Two 14-ounce cans butter beans, drained and rinsed
12 ounces cherry tomatoes, halved (2 cups)
1 large shallot, minced (1⁄4 cup)
Kosher salt
Freshly ground pepper 

In a medium bowl, whisk the olive oil with the apple cider vinegar, lemon zest and lemon juice. Stir in the butter beans, cherry tomatoes, and shallot. Season the salad with salt and pepper. 

For the Grouper
1 tablespoon canola oil
Four 5-ounce black grouper fillets with skin
Kosher salt
2 tablespoons unsalted butter
2 thyme sprigs
1/2 lemon  

In a large nonstick skillet, heat the canola oil until shimmering. Season the fish fillets with salt, add to the skillet skin side down and cook over moderate heat until the skin is golden and the fish is cooked halfway through, 5 to 7 minutes. Turn the fillets over and add the butter and thyme sprigs to the skillet. Cook until the grouper is white throughout, basting occasionally with the butter, 5 to 7 minutes longer. Squeeze the lemon over the fish. Discard the thyme sprigs.

Spoon the tomato and butter bean salad onto plates. Set the fish on top, drizzle with some of the vinaigrette and serve.