Seared Black Grouper with Pancetta Roasted Brussels Sprouts and Lemon Aïoli

Name: Seared Black Grouper with Pancetta Roasted Brussels Sprouts and Lemon Aïoli
Yield: serves 4
Ingredients: 1 cup Best Mayonnaise (page 246) or quality store-bought mayo; Juice and grated zest of 1 lemon, plus more zest for garnish; 2 garlic cloves, minced; Kosher salt and freshly ground black pepper; 2 pounds small Brussels sprouts, yellow leaves trimmed; 2 tablespoons extra-virgin olive oil, plus more for drizzling; 1/2 pound pancetta, cut into 1/2-inch cubes; 3 fresh thyme sprigs, plus more for garnish; Four 7-ounce skinless black grouper, striped bass, or halibut fillets, about 3/4 inch thick; 2 tablespoons canola oil; Sweet smoked paprika

December 9, 2011

One of the kings among Gulf fish is definitely black grouper; I’m always compelled to order it when I see it on a menu. The fish boasts a subtle sweet flavor and fine texture, its creamy white flesh just firm enough to hold together when you cut into it. Black grouper is caught locally off the coast of Florida and sadly is often overlooked around the rest of the country. If you can’t locate some good grouper, striped bass or red snapper is a terrific substitute. The tangy lemon aïoli is a great all-purpose condiment to serve with poached shellfish or steamed vegetables. Here it also provides some relief from the richness of the dish, particularly the unctuous pancettacoated Brussels sprouts.

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