Grouper with Escabeche

1 7-oz. portion    grouper

For the Escabeche:
6    julienne onions
6    carrots
6    red bell peppers
6 cloves    garlic, crushed
2    bay leaves
16 ozs.    white vinegar
4 ozs.    vegetable oil
to taste    thyme
to taste    parsley stems
to taste    salt and ground black pepper

Procedure:

• Pan-sear grouper and season with salt and pepper; cook to desired doneness.
• Sweat vegetables in vegetable oil.
• Add herbs and garlic in sashes.
• Deglaze with vinegar; season with salt and pepper; serve.

Submitted by Max Knoepfel, Executive Chef, Westchester Country Club, Rye, N.Y.

Tags: Grouper issue Max Knoepfel Westchester Country Club