Herb Encrusted Grouper with Fresh Asparagus and Rice Pilaf

Pairs well with 2007 Sonoma Carneros Merlot


  • 1 C. balsamic vinegar
  • 2 T. granulated sugar
  • 1 1/2 T. cornstarc
  • 1 1/2 T. water
  • 12 oz. Black Grouper, cut into two
  • 6 oz. pieces, approximately 1” thick
  • 1 bottle balsamic dressing
  • 1 1/2 C. herb bread crumbs
  • 1 roasted red pepper



For the Balsamic Reduction:
Heat the vinegar in a saucepan over medium-high heat until it is reduced by 1/3 and begins to thicken. Add the sugar and stir while dissolving. Mix cornstarch with 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.

For the Grouper:
Preheat the oven to 375°. 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 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.

Recipe coutesy of Merryvale

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