Recipe: Vidalia-crusted grouper with lobster risotto and peach chutney

by Mike Thomashunis, executive chef at Aqua Grill // photo by Agnes Lopez

2 grouper filets
1 Vidalia onion, diced very small
1 c. seasoned flour Egg wash
Olive oil
Salt and pepper
Lobster risotto
Peach chutney

1. Season grouper and dredge through seasoned flour, into egg wash, and then crust with diced onion.
2. Sauté in olive oil until cooked through.
3. Serve over lobster risotto alongside peach chutney.

Lobster Risotto Ingredients:
Live lobsters, about 1.5 lb each
4 c. lobster stock
½ c. diced yellow onion
2 T. olive oil
1 c. Arborio rice
¼ c. white wine
½ c. parmesan cheese
1 tsp. finely grated lemon zest
1 T. unsalted butter

1. Bring a large pot of salted water to a boil. Add the lobsters and boil for 10 minutes. Drain and submerge the lobsters in an ice water bath and cool for 15 minutes.
2. Crack the shells open and remove the meat. Start a stock with the shells. Bring the stock to a simmer in a large saucepan and keep warm.
3. In a medium pot, sauté the onions in olive oil over medium heat until translucent.
4. Add the rice and lightly toast, stirring constantly, 1 to 2 minutes.
5. Add the white wine and keep stirring until all of the wine evaporates. Add ½ cup of the broth and stir constantly until the rice absorbs the broth. Repeat this step until all of the broth is absorbed and the rice is tender. The consistency of the rice at this point should be creamy; if it is sticky or dry, add more warm water or stock until it is soft.
6. Turn off the heat and stir in the parmesan, butter and zest then gently fold in the chopped lobster meat.

Peach Chutney Ingredients:
4 lb. firm, ripe peaches
1 2/3 c. light brown sugar
1 c. apple cider vinegar
2 T. minced fresh peeled ginger
1 small yellow onion, diced
1 red and green pepper, diced

1.In a medium pot, combine the brown sugar with the vinegar, ginger, onion and peppers.
2. Stir to dissolve the sugar.
3. Simmer over moderately low heat until the onion and peppers are slightly softened, about 8 minutes. Add the diced peaches and a pinch of salt and simmer over moderately low heat, stirring occasionally, until the peaches are very soft and translucent, about 1 hour.