Roasted Fillet of Grouper
Stuffed with Stone Crab Meat
and Shiitake Mushrooms
4 6-ounce fillets of grouper
1/4 cup olive oil
1 teaspoon chopped fresh rosemary
salt and pepper to taste
1 rib celery, diced
1/2 green pepper, diced
1/2 red pepper, diced
2 small shallots, diced
8 ounces shiitake mushrooms, diced
2 cloves garlic, chopped
8 ounces stone crab meat, diced
4 ounces butter
1/2 cup Japanese bread crumbs
4 strips smoked bacon or Italian pancetta
Marinate grouper with 1 Tablespoon olive oil, rosemary, salt and pepper. Set aside. Sauté celery, green pepper, red pepper and shallots in 3 Tablespoons olive oil. Add garlic and shiitake mushrooms. Simmer 10 minutes. Add stone crab, butter and bread crumbs. Cook 4 more minutes. Remove from heat and cool to room temperature. Slice a pocket in the grouper fillet and fill with one-quarter of the stuffing mixture. Wrap one slice of bacon around each grouper fillet, securing with a toothpick. Roast in a 350*F. oven for 10-15 minutes.
Preparation: 20 minutes
Cooking: 20 minutes
Baking: 10-15 minutes
Moderately Easy
Serves: 4
This recipe reproduced with permission from the Edgewater Beach Hotel and may be found in Compliments of the Chef, a publication provided by The Friends of the Library of Collier County, Inc.