Seared grouper cheeks with grilled creamed corn, blistered shishito peppers, torn cilantro, and crispy tomato petals. Recipe from Urban Tide restaurant at the Hyatt Regency in Orlando, FL.
8Grouper Cheeksapproximately 3/4 lb total
Sea Salt To Taste
White Pepper To Taste
Grilled Creamed Corn
1White Corn Cobgrilled and cut off the Cob
1Yellow sweet Corn Cobgrilled and cut off the Cob
2TablespoonsDiced Spanish Onion
6ounceHeavy Whipping Cream
Salt and Pepper To Taste
Crispy Tomato Petals
Bowl of Ice Water
2CupsOlive Oil for Frying
Salt To Taste
Heat Oil in a saute pan, Season Cheeks with Salt and Pepper and add to the hot pan and cook for 2 minutes or until golden brown and flip, add butter to pan and baste the cheeks with the butter for another 2 to 3 minutes, add 2 each whole Shishito Peppers to the pan and blister for 1 minute and remove cheeks and peppers from pan and reserve.
Remove the oil and butter and use the same pan from the cheeks. Add the onions and cook for 2 minutes or until soft, add both yellow and white corn and deglaze the pan with white wine. Pour in the heavy cream and turmeric and reduce by half. Season with salt and pepper and fold in chives.
Crispy Tomato Petals
Remove the core and make an X on the bottom opposite of the core and place in a pot of simmering water for 30 seconds. Remove and immediately place in the bowl of ice water. Once cold peel the skin off the tomato in large pieces. Heat oil to 375 and fry the tomato skins till crispy, remove and place on a paper towel to drain, then season with salt.
Spoon the some of the creamed corn mixture onto a plate or in a shallow bowl, stack 2 grouper cheeks on top, place 2 blistered peppers crossed on left side, 3 pieces of crispy tomato skin and tear fresh cilantro leaves over the top.
Seared Grouper Cheeks
Amount Per Serving
Calories 297Calories from Fat 270
% Daily Value*
Saturated Fat 17g106%
Vitamin A 1495IU30%
Vitamin C 8.7mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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