ST. PETERSBURG, Fla. — What's cooking up today in the chef's kitchen? 

Grouper with Tricolor Cauliflower and Pancetta in Mustard Sauce at Sea Salt Saint Pete restaurant.

Ingredients

4 -6 oz. Red Grouper filet (or Black, or even Snapper)

3 ounces pancetta

1 sliced Spanish onion (or 2 shallots)

2 cloves of garlic

2 cups white wine

1 ounce sherry vinegar

½ tablespoon Dijon mustard

½ tablespoon whole grain mustard

1 each color cauliflower heads

1 tablespoon currants

1 tablespoon pine nuts

Directions

In a medium size saucepot place pancetta, onions & garlic and cook over medium heat till the pancetta begins to render.

Add wine and reduce by ½ then add chicken stock.

Cook for 25 minutes at a simmer then place everything in a blender and puree.

Add mustard and season.

Cut cauliflower into florets and blanch in salted boiling water for 1 minute.

In a large pan sauté cauliflower in butter, and add currants and pine nuts.

Sauté for a minute more.

Season grouper filets with salt and pepper.

In a sauté pan over high heat, add canola oil to the pan, and  then add grouper filets.

Place into a 400 degree oven for five minute, or until the fish is translucent.

Place the sauce on the bottom of a bowl then add cauliflower in the bowl and place the grouper on top.

Garnish with some fresh herbs and serve.