Herb Encrusted Grouper

We went to a restaurant last night in Ormond Beach, "Stonewood Grill". My mom, brother and I ordered this fish and it was absolutely delicious. I was so excited to see that I could actually google the recipe. If you like fish, you have to try this:

Shopping List
INGREDIENTS:

BALSAMIC REDUCTION:

1 Cup Balsamic Vinegar
2 Tbsp. Granulated Sugar
1 1/2 Tbsp. Corn Starch
1 1/2 Tbsp. Water

HERB ENCRUSTED GROUPER:

12 oz. Cut into two 6 oz. pieces of Black Grouper (Try to get the fillet to be approximately 1” thick)
2 oz. Balsamic Dressing – found at most grocers.
1/2 Cup Herb Bread Crumbs
1 Roasted red pepper


Preparation
BALSAMIC REDUCTION:

Heat a saucepan over medium-high heat.
Place the vinegar in a saucepan until it is reduced by 1/3 and begins to thicken.
Add the sugar, and stir while dissolving.
Make a slurry of the arrowroot and water. (A slurry is a mixture of cornstarch and water.)
Slowly drizzle the slurry into the vinegar mixture until it’s thickened. The vinegar mixture must be boiling to activate the slurry to thicken the reduction.
Allow the mixture to cool.
Place in a cup and set aside for later use.
HERB ENCRUSTED GROUPER:

Preheat the oven to 375° degrees.
Dredge the piece of fish in the balsamic vinaigrette dressing.
Lightly coat the fish in the herb bread crumbs.
Place the fish on a metal cooking sheet in a preheated oven.
Bake in the oven 10-12 minutes depending upon thickness.
Remove from the oven and we suggest you serve it over a bed of savory rice pilaf.
Place strips of roasted red pepper across the top of the filet.
Drizzle balsamic reduction across the fish.

Nutrition Information:
Calories: 467.70
Protein: 31.65
Carbohydrate: 55.95
Total sugars: 31.99
Fat: 11.12

CHEF MIKE’S TIPS:
When shopping for grouper at the market, ideally what you are looking for in the grouper at the market With grouper, you always want to keep the tendons of the grouper parallel to the pan otherwise the heat won’t penetrate the meat of the fish and cook. If your piece of fish has the tendons running parallel, butterfly the fish so the tendons run up and down.