Today I paired the fresh red grouper from Sarasota Seafood Company with White Picket produce, a new fresh delivery service on the Suncoast. Coming home to an ice-packed box of fresh Florida corn, purple potatoes and carrots, cucumbers and citrus is a treat and spotting the Belgian endive inspired me to make a fresh non-mayonnaise based potato salad to compliment a simple pan seared fish.
Serves 4
Ingredients:
4 fresh red grouper fillets (or any light fish will do
Salt and pepper to taste
2 TBSP. olive oil
1 teaspoon butter
For potato salad
6-9 purple potatoes washed and cut, boil until tender and drain.
2 Belgian endive, sliced
2 avocados, sliced
2 Tablespoons fresh lime juice
1 teaspoon Dijon mustard
Salt and pepper to taste
2 TBSP. capers- drained
Splash Rice wine vinegar
Scallions
Fresh or dried dill weed
Grape tomatoes as garnish
Directions:
- Heat large pan with oil. Season fish and sear approximately 4-5 minutes per side. Add butter and met. Remove onto plate.
- Once the potatoes have slightly cooled, add sliced endive, scallions or red onions
- Sliced avocado, lime juice, seasoning and capers
- In a spate bowl mix mustard with rice wine vinegar and olive oil. Season to taste and toss into potato salad. Drizzle remaining over fish.
