Grilled Groper Fillet with Steamed Clam, Chorizo & Tomato Ragout
Step 1: Chorizo & Tomato Ragout
Ingredients:
- 1/3 Cup Olive Oil
- 300gm Chorizo Sausage (Fine Dice)
- 2 Cups Onion (Brunioise)
- 1 Cup Celery (Brunioise)
- 1 1/2 Cups Green Capsicum (Brunioise)
- 2 tsp Garlic (Minced)
- 1 Tbsp Cumin (Ground)
- 1 1/2 Cups White Wine
- 2 1/2 Tbsp Tomato Paste
- 1/2 Tbsp Sugar
- Salt & Pepper to season
Method
In a large saucepan over moderate heat, add the olive oil and chopped chorizo sausage. Cook for 2-3 minutes. Next add the onion, celery, capsicum, garlic and ground cumin. Turn the heat down to low and sweat the vegetables with the chorizo for 20 minutes until soft.Once the vegetables are nicely cooked add the white wine, tomato paste and sugar. Cook down for another 7-8 minutes, then season with salt and pepper to taste.
Step 2: Cooking, Finishing & Serving
Ingredients:
- Chorizo & Tomato Ragout
- 48 Clams
- 2 1/2 Cups Fresh Tomato (Rough Chop)
- 50gm Salted Butter (Rough Chop)
- 1/2 Cup Coriander (Rough Chop)
- 8 x 150gm Groper Fillet Portions
- 4 Lemons <
Method
Firstly heat up your flat top or grill of your BBQ to very hot.Now in a saucepan bring your chorizo ragout up to the boil and place in your clams. Cover with lid.
At the same time season and oil your Groper fillets and place on the grill. Turn after a couple of minutes and finish cooking on the other side.
Meanwhile once the clams have opened in the ragout, toss in the fresh chopped tomato, butter and coriander. Cover and cook for another 2 minutes.
To plate, take a slotted spoon and divide out 6 clams into each bowl, and sppon over the ragout. Top each portion with a piece of groper and garnish with 1/2 a lemon. Serve immediately.
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