Italian Seared Grouper Chef Rob Stinson, Salute Restaurant Rob Stinson cooked this dish at the 2009 Great American Seafood Cook-Off. Its an herb coated fillet of grouper served over risotto with a pesto sauce. Cook/Prep Time: 45 MinutesServings: 6 Ingredients Black Grouper Filets 6-6oz Well Trimmed Center Cut Grouper Filets Crust For Grouper 2 tbsp Dry Basil 1 tsp Dry Sage 3 tbsp Dry Parsley 1 tbsp Cracked Black Pepper 1 tsp Kosher Salt 1 tbsp Onion Powder 1 tsp Garlic Powder Micro Greens 2 tbsp Extra Virgin Olive Oil 1 whole squeezed Lemon Pinch Kosher Salt Pinch Black Pepper Risotto 1 lb Fresh Gulf Shrimp 1 lb Arborio Rice 1 small Yellow Onion, diced 2 oz Extra Virgin Olive Oil 2 tbsp Garlic, minced Pinch Kosher Salt 1/2 tsp Pepper 1 quart Shrimp Stock 4 oz Pinot Grigio Wine Pesto Sauce 1 lb Basil 1 tbsp Garlic 2 tbsp Parmesan 1 tbsp Pine Nuts Pinch Kosher Salt 4 oz Spinach 1 tbsp Cream Roasted Pepper Couli 1 whole flamed Red Bell Pepper, skinned pureed Pinch Kosher Salt 1/2 tbsp Black Pepper 1 tbsp Garlic 1 tbsp Extra Virgin Olive Oil 4 oz Valarosa Tomatoes Directions Heat large skillet with olive oil for risotto. Place rice in pan and sear, then add garlic and onion and cook till transluscent. Add salt pepper and ¼ stock and reduce. Repeat with stock till rice is al dente (aprox 25 min) Place on side Flame red pepper over burner or in oven till black skin. Place in paper bag and sit for 10 minutes. Remove skin and clean pepper inside. Place in blender and add all ingredients and puree. Hold Place all ingredients in blender and puree for pesto except cream. Puree till smooth and then add cream. Place on side. Blend all seasoning for grouper crust. Lightly dust grouper on one side and set aside. Combine all ingredients in blender for micro greens. Toss in salad bowl and shake off extra, place aside. Heat skillet for grouper. Place olive oil in pan. Make sure pan is hot. (A drop of water should pop when added to skillet) Sear Grouper for 2 minutes on herb side down. Reduce heat to medium and flip fish. Cook an additional 3 minutes and remove. Plate Presentation:Place large kitchen spoon of risotto on plate in a small mound. Place grouper on top with herb crust on top. Place micro green on top of grouper. Squeeze bottle pesto in a semi circle from noon to 6. Place pepper couli next to pesto with squeeze bottle also. Take a bread knife and make slicing motions perpendicular to the arc so sauce blends together. The appearance should mimic the Italian flag as a garnish around the fish. You are finished with the Italian Seared Grouper. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!