Grouper with Succotash and Tomato Broth
Ingredients
Succotash
- 1 Certified South Carolina sweet onion (about 8 ounces), cut into ½-inch-thick slices
- 3 tablespoons extra-virgin olive oil, divided
- 4 teaspoons kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 red bell pepper, seeded and finely diced
- 2 ounces bacon, diced
- 1 green bell pepper, seeded and finely diced
- 1 clove garlic, minced
- 2 cups cooked Certified South Carolina butterbeans
- Kernels from 4 ears cooked Certified South Carolina sweet corn
- 8 fresh basil leaves
- 2 tablespoons fresh parsley leaves
- 2 teaspoons fresh thyme leaves
- 4 Certified South Carolina summer tomatoes, seeded and diced
Smoked Tomato Broth
- ½ cup wood chips, soaked in water for 30 minutes
- 3 pounds Certified South Carolina Roma tomatoes, halved
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 teaspoons balsamic vinegar
- 2 tablespoons unsalted butter, diced
Grouper
- Canola oil
- Eight 6-ounce local grouper fillets, about 1 inch thick
- Kosher salt
- Freshly ground black pepper
Instructions
Succotash
- Heat a grill or grill pan to medium-high heat.
- Toss the onion slices with 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. Grill until lightly charred, about 4 minutes per side. Cool slightly, then dice into ¼-inch pieces.
- Heat the remaining olive oil in a large skillet over medium heat. Add the bacon and cook until crisp. Remove the bacon and drain on paper towels.
- Add the red bell pepper, green bell pepper, and garlic to the skillet. Sauté for about 3 minutes.
- Stir in the grilled onion, butterbeans, and corn. Cook for 2 to 3 minutes, until heated through.
- Chop the basil and parsley. Add the reserved bacon, basil, parsley, thyme, and tomatoes. Gently toss to combine.
- Season to taste with the remaining salt and pepper.
Smoked Tomato Broth
Using a smoker
- Preheat the smoker to 225°F.
- Toss the tomatoes with the olive oil, salt, pepper, and balsamic vinegar.
- Arrange the tomatoes in a baking pan and smoke for 30 minutes.
Using a stovetop smoker
- Prepare the smoker according to the manufacturer’s directions with the soaked wood chips.
- Toss the tomatoes with the olive oil, salt, pepper, and balsamic vinegar.
- Arrange the tomatoes in the smoker, leaving space between them.
- Smoke for about 45 minutes.
Finish the broth
- Juice the smoked tomatoes using a juicer, blender, or food processor.
- Deglaze the pan with a small amount of water and add those juices to the tomato mixture.
- If using a blender or food processor, strain the mixture and discard the skins and seeds.
- Transfer the tomato juice to a saucepan and simmer for 5 to 6 minutes, or until reduced by half.
- Stir in the butter just before serving.
Grouper
- Heat a grill to high, then reduce to medium-high. Clean and lightly oil the grill grates.
- Lightly coat the grouper with canola oil and season generously with salt and pepper.
- Grill for about 3 minutes. Flip and continue grilling for 3 to 4 minutes, or until the fish flakes easily and is just cooked through.
