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Serves 4
INGREDIENTS:
1 large foil roasting bag
1 fresh whole grouper fish (if frozen, defrost thoroughly in fridge before using - ensure there are no ice crystals in the inner cavity)
2 cups canned beets, drained and sliced
1 cup salted butter, softened
3 tbsp. fresh parsley, chopped
1 tbsp. fresh chives, chopped
1 shallot, finely chopped
2 tsp. coarsely ground black pepper
1 tsp. dried saffron powder (saffron strands are more readily available, but the powder can be found in Asian or Middle Eastern supermarkets)
lemon wedges to garnish
METHOD:
Preheat oven to 375 F (175 C). Grease inside of roasting bag and put it on a heatproof cookie sheet.
Using a food processor, blend butter, parsley, chives, shallot, black pepper and dried saffron powder for about 3 minutes using the pulse button. Do not over do. The butter should be speckled with the herbs.
Spoon the butter onto a plate and allow to set. Cut butter into 1/4 inch chunks. Set aside.
Wash grouper fish with water. Place fish inside the roasting bag and top with the beet slices and chunks of butter. Carefully roll up the bag opening in the direction of the top of the bag to keep in the heat, prevent the juices from leaking and to ensure a good blending of flavors.
Bake in the oven for 45 minutes, or, if using a barbecue, follow the barbecue's manual directions for foil baking fish according to weight. Serve hot garnished with lemon wedges, accompanied by a salad.
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