Macadamia Crusted Grouper with Truffle Risotto
Macadamia Crusted Grouper with Truffle Risotto
Golden, buttery grouper encrusted with toasted macadamia nuts—perfectly crisp on the outside, tender and flaky within. Paired with a rich, velvety truffle risotto that melts with every bite, this dish is the definition of coastal luxury.
Fresh flavors. Elevated comfort. A dining experience that feels like a seaside escape— Warm breeze, great food, and your favorite people gathered close… this is what backyard entertaining fresh from the outdoor grill is all about.
From the Test Kitchen of Riviera Outdoor Décor
- Author
- Mark Hammann
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Servings
- 2-4
- Category
Dinner
- Cuisine
- American
Ingredients
- 1 cup rice
- 3-4 cups warm chicken stock
- ½ cup white wine
- 1 small shallot/onion, diced
- 2 cloves garlic
- 2 tbsp butter
- ¼ cup heavy cream
- ½ cup grated parmesan
- 1 tbsp truffle oil
- olive oil
- 2-4 grouper fillets
- ½ cup flour, seasoned with salt/pepper
- 2 eggs, beaten
- ½ cup macadamia nuts, crushed or finely chopped
Directions
- Prepare Risotto base: saute shallots/onion in olive oil and 1 tbsp butter until soft. Add garlic and cook for 1 minute.
- Toast and Deglaze: add rice, stirring for 1-2 minutes until edges are translucent. Pour in white wine, stirring until fully absorbed.
- Cook risotto: Add hot chicken stock one ladel at a time, stirring frequently, allowing each ladle to absorb before adding the next. Continue for 18-20 minutes until creamy and al dente.
- Finish Risotto: Remove from heat, stir in Permesan, heavy cream, and truffle oil. Season with salt and pepper.
- Prepare Fish: Dredge grouper in seasoned flour, dip in beaten eggs, then coat with crushed macadamia nuts.
- Pan-Fry Fish: Heat olive oil in a skillet over medium-high heat. Fry fillets for 3-4 minutes per side until golden brown and cooked through.
- Serve: Top the truffle risotto with the madadamia-crusted grouper.