DUNEDIN, Fla. — Chef Ismet Tzekas with Sea Sea Riders in Dunedin prepares Pan-Seared Gulf Grouper with Bacon-Braised Brussels Sprouts, Homegrown-Mulberry BBQ Gastrique & Anson Mills Grits.

We've posted recipe below so you can try it at home!

Mulberry BBQ Gastrique

  • Ingredients:
    • 1 cup white vinegar
    • 1 cup sugar
    • 1 cup BBQ
    • 1/4 cup mulberry
  • Instructions: 
    • Combine ingredients
    • Reduce over medium/high heat to a syrup, without burning

Anson Mills Grits

  • Ingredients:
    • 1 cup grits
    • 2 1/2 cups water
    • 1 cup white cheddar cheese
    • 1 Tbsp salt
  • Instructions:
    • Bring water to a boil, slowly add grits, stirring frequently
    • Reduce to low, cook for about 20 minutes.
    • Stir in butter and cheese
    • Cook until tender

Pan-Seared Gulf Grouper

  • Ingredients:
    • 6 oz Grouper filet
    • 1 Tbsp butter
    • 2 Strips of bacon
    • 4 Brussels sprouts
    • Salt & pepper
  • Instructions:
    • Season fish with salt and pepper. 
    • Heat cast-iron skillet
    • Add butter, melt
    • Add fish to pan and sear, cooking about 1/4 way through
    • Flip fish. 
    • Add bacon and Brussels sprouts
    • Put into oven at 400o until cooked through
    • Toss Brussels and bacon in gastrique

Plating

  • In a shallow bowl, put grits on center plate
  • Top with grouper
  • Put BBQ bacon Brussels around fish
  • Enjoy!