Grouper with a Dijon mustard glaze wrapped in Prosciutto with Swiss chard and oyster mushrooms

Recipe Courtesy of Elizabeth Dougherty

Here's an easy and quick recipe for fish. It looks elegant and takes grouper from a sandwich to a dinner party dish.  This grouper was from the Caribbean.

Ingredients provided by:
Messineo's Gourmet Market

1 lb grouper
sea salt
exotic peppercorn blend
2 TB Dijon mustard
2 TB sour cream
1 TB olive oil
1 large Swiss chard
4 packages of dried oyster mushrooms .5 oz
2 TB butter
splash of chardonnay
1/4 lb Prosciutto

 

 

 

 

 

 

Grouper ready for the glaze

Method:

Preheat oven to 425 degrees F. In a gratin dish, place the grouper filets. Generously dust with sea salt and exotic peppercorn blend. Mix the Dijon and sour cream in a bowl. Brush over the fish. Bake for 15-20 minutes or until the fish flakes with a fork. Remove from the oven and let cool for five minutes.

 

Glazed grouper ready for the oven

While the fish is baking, re-hydrate the mushrooms according to package directions.  Drain and add to medium-high frying pan with a TB of butter.  When they are hot, add a splash of chardonnay and reduce until evaporated.  Sauté the chard in the olive oil over medium high heat.  Add a pinch of salt and pepper.  Remove from heat when wilted.  Keep warm.

Cut filets into 4 oz portions (about a half filet) and wrap with Prosciutto.  Place chard on a plate and put the wrapped filet on top.  Surround with the oyster mushrooms.

The finished dish