Grouper in Crab Sauce with Black Quinoa and Pickled Fennel

SpoonFed: Via Saveur

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INGREDIENTS

  • FOR THE PICKLED FENNEL AND QUINOA:
  • 1½ cups red wine vinegar
  • ½ cup sugar
  • 3 tbsp. kosher salt, plus more
  • 1 tsp. mustard seeds
  • 1 tsp. whole black peppercorns
  • 2 sprigs thyme
  • 1 bay leaf
  • 1 small bulb fennel, minced, fronds reserved
  • ¼ cup olive oil
  • Freshly ground black pepper, to taste
  • 1 tsp. crushed red chile flakes
  • 1 small shallot, minced
  • 4 cups baby kale, thinly sliced
  • 2 cups vegetable stock
  • 1 cup black quinoa
  • FOR THE GROUPER:
  • 2 tbsp. olive oil
  • 6 (6-oz.) skinless grouper fillets
  • Kosher salt and freshly ground black pepper, to taste
  • 6 tbsp. unsalted butter, cubed
  • 2 sprigs thyme
  • ½ cup dry white wine
  • 1 cup fresh orange juice
  • 1 lb. jumbo lump crabmeat
  • ½ tbsp. sumac
  • 1 cup microgreens, such as kale

INSTRUCTIONS

1. Make the pickled fennel and quinoa: Bring vinegar, sugar, 3 tbsp. salt, mustard seeds, peppercorns, thyme, bay leaf, fennel, and 2 cups water to a boil in a 4-qt. saucepan; cook 5 minutes, then remove from heat. Let cool, then strain, discarding liquid, thyme, and bay leaf; transfer to a bowl. Stir in half the oil, salt, and pepper; set pickled fennel aside. [...] read more
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