Recipe for Manila Clam and White Bean Ragout with Parsley Sauce 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
1 servings
Ingredients:
Amount Ingredient
GROUPER ----------------
1 x Grouper fillet, skinless (7 ounce)
Kosher salt
Fresh ground black pepper
1 oz Olive oil, up to
----------------- RAGOUT ----------------
1 oz Olive oil
1 tsp Shallots, chopped
1/2 tsp Garlic, chopped
1 tsp Roasted red peppers, finely diced and sauteed
1/2 cup Navy beans, fully cooked
1/2 cup White wine
1 tsp Fresh lemon juice
7 x Manila clams
1 tsp Italian parsley, chopped
Kosher salt
Freshly ground black pepper
----------------- PARSLEY SAUCE ----------------
1 bn Italian parsley leaves
6 oz Olive oil
Kosher salt
Instructions:
Instructions: Season grouper with salt and pepper. Heat oil in a nonstick pan.

Sear grouper until golden brown. Turn fish and finish cooking.

Ragout:
Heat oil in small pot. Add shallots, garlic, peppers; sweat vegetables.

Add beans, wine and lemon juice, bring to boil. Add clams, cover, and steam until they open. Add parsley, season with salt and pepper.

Parsley Sauce:
Blanch parsley in boiling salted water. Shock parsley in ice water; drain.

Puree parsley in blender until smooth paste. Add oil, puree until well blended. Season with salt and pepper.

Plate Presentation:
Spoon bean ragout into center of a bowl. Place clams around ragout. Place grouper on top of ragout. Drizzle with the parsley sauce.

Yield: 1 serving

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Manifold Destiny Engine Block Burgers   ::   Manila Clams with Black Bean and Ginger Sauce   ...