Ingredients

• 1 (7 ounce) grouper fillet, skinless
• Kosher salt
• Fresh ground black pepper
• 1- ounce olive oil
• 1-ounce olive oil
• 1 teaspoon shallots, chopped
• 1/2 teaspoon garlic, chopped
• 1 teaspoon roasted red peppers, finely diced and Sauteed
• 1/2 cup navy beans, fully cooked
• 1/2 cup white wine
• 1 teaspoon fresh lemon juice
• 7 Manila clams
• 1 teaspoon Italian parsley, chopped
• Kosher salt
• Freshly ground black pepper
• 1 bunch Italian parsley leaves
• 6 ounces olive oil
• Kosher salt
• Freshly ground black pepper

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Instructions

1. Season grouper with salt and pepper. Heat oil in a nonstick pan. Sear grouper until golden brown. Turn fish and finish cooking;
2. 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.;
3. 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.
4. Plate Presentation:
5. Spoon bean ragout into center of a bowl. Place clams around ragout. Place grouper on top of ragout. Drizzle with the parsley sauce.
6. Yield: 1 serving