DadBert Dinners

Everyday Dinners from the Single Parent

DadBert Dinners Seafood,Sous Vide Grouper fillet’s sous vide with sunburst squash and local bicolor corn!

Grouper fillet’s sous vide with sunburst squash and local bicolor corn!

So I had 2 beautiful grouper fillets that I got from an outfit that brings a truck up to us seafood unfortunate land locked folk here in KY. I really wanted to showcase the quality of my score, so I wanted to keep it simple(ish).

I chamber vacuumed the fillets with a 3% by weight dusting of salt and a little fresh cracked black pepper, and a pat of Amul buffalo butter for a couple of days in the fridge.

I applied some gentile Sous vide heat at a rate of 128 degrees for 45 minutes.

Now it is time for a little dry heat. I put the fish under a high broil just to dry the surface a little and add some browning for texture and flavor.

At this point I turned my attention to a sauce. I used the sous vide purge liquid along with some dried slivered onions, cream, minced garlic turned into a paste with the side of a knife and some salt, fresh cracked black pepper, a pinch of cayanne, microplaned fresh nutmeg, and a little chopped fresh dill.


I slowly brought the sauce to a very low bubble and allowed it to reduce until I liked the consistancy.

In the mean time, I halved my “farmers market find” sunburst squash, removed the seeds, put in some butter and brown sugar, then roasted them in the oven at 375 until tender.

I also sous vide the corn after cutting into serving size pieces with some butter, salt, and pepper at 185 degrees for 20 min.

I spooned a little but of the cream sauce over the fish and the potatos, as well as garnished with a little chopped fresh dill.

Now theres nothing left to do but eat!

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