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Recipes Sous Vide Grouper with Garlic, Shallot, White Bean & Kale Brodo
4 servings
1 hour, 45 minutes total
Ingredients
  • 1 large zip-top bag
  • 4 (5 oz) fresh grouper fillets (about 1 ¼ lb)
  • ½ teaspoon kosher salt
  • 1 teaspoon pepper, divided
  • 4 cloves garlic, divided
  • 2 sprigs rosemary
  • 3 tablespoons unsalted butter
  • 1 can great northern beans (15–16 oz)
  • 2 shallots
  • 5 tablespoons grapeseed oil, divided
  • ½ cup white wine (or vegetable broth)
  • 1 tablespoon vegetable base
  • 2 cups vegetable broth
  • 1 ½ tablespoons coarse-ground mustard
  • 2 cups baby kale
Steps
  1. Fill 8-quart stockpot with 6 quarts hot water. Set immersion circulator into water bath and attach to side of pot; set circulator to 135˚F.
  2. Fold top 2 inches of bag over to form a collar. Season grouper with salt and ½ teaspoon pepper (wash hands). Slice 2 cloves garlic thinly and add to bag. Place grouper, rosemary, and butter in bag. Press out as much air as possible and seal all but 1 corner of bag.
  3. Confirm immersion circulator has heated water to 135°F. Place bag into water slowly, making sure everything below zip line is covered by water, and seal the rest of the bag. Cook 45 minutes. Remove bag and confirm internal temperature has reached at least 135°F in the thickest fillet.
  4. Drain and rinse beans. Peel and quarter shallots. Heat 2 tablespoons oil in medium saucepan on medium-high 3–4 minutes. Add shallots and sauté 3–4 minutes. Chop remaining 2 cloves garlic finely and stir into pan, then add beans. Cook 2–3 minutes more, then pour in wine. Cook 4–5 minutes more, until liquid is reduced by one-half, then add vegetable base, broth, and mustard. Bring to a simmer, then remove from heat and stir in kale and remaining ½ teaspoon pepper.
  5. Remove grouper from bag (discard bag contents) and pat dry. Heat remaining 3 tablespoons oil in medium, nonstick sauté pan on medium-high 3–4 minutes. Place grouper in pan and cook 2 minutes (do not flip) until center flakes easily and is 145°F. Divide bean mixture evenly among serving bowls and top with grouper; serve.
Note: Always check fish for bones.

Amount per ¼ recipe serving: Calories 560, Total Fat 28g, Sat Fat 8g, Chol 75mg, Sodium 1520mg, Total Carb 33g, Fiber 6g, Sugars 4g, Protein 39g, Calc 10%, Iron 20%