Preparation:

Preheat oven to 400F degrees. Pat the grouper filets dry. Season the with salt and pepper. Heat a non-stick sauté pan on medium heat. Place 1 tbsp. of olive oil with 1 tbsp. of whole butter in the sauté pan.

Place the grouper filets presentation side down first and sear. Once you have a golden brown color on the sear, flip the filets to the other side and place the sauté pan with the filets inside the 400F degree oven and cook for 6 minutes.

While the Grouper is cooking in the oven, warm up the Beurre Monte, hearts of palm fettuccine, sliced heirloom tomatoes, and pancetta.

Place the English pea puree on the plate. Next, place the fettuccine with tomatoes and pancetta mix on top of the pea puree. Finally, remove grouper from oven and let rest for one minute. Plate the grouper and place a little bit of the Beurre Monte on top then garnish with thinly sliced chives.

Preparation:

Place the diced pancetta in a pot and render it over medium heat. When the pancetta is crispy, remove from heat and place onto paper towel lined plate in order to drain the excess fat.

Beurre Monte

Preparation:

Bring 1 tbsp. of water to a simmer in a pot. Remove pot from heat and slowly whisk in butter a little at a time. Season with salt and pepper. Hold warm. It should be the consistency of a creamy butter sauce.

Preparation:

Slice the hearts of palm with a mandolin with the wide and coarse toothed blade. Pick the best slices that look identical to a Fettuccine shape. Bring 2 quarts of salted and sugared water to a boil. Shock the sliced hearts of palm in an ice water bath for one minute. Boil the hearts of palm for one minute. Shock them again. Set aside.

Preparation:

Start a pot with 2 quarts of salted and sugared water and bring to a boil. Shock the fresh English peas in an ice water bath for one minute and then boil the peas for one minute. Transfer back to the ice bath again for one minute. Place in a blender. Add the salted and sugared water that you used to cook the peas little by little until you have a smooth puree consistency. Add cubed butter a little at a time at the end of the blending process. Taste and adjust the seasoning with salt and pepper. Pass the puree through a fine mesh strainer and hold it warm.

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