With a “Tapas Theater Kitchen,” swanky dining room and lively bar, Tavern N’ Town is one of Key West’s top dining destinations. Inspired dishes, like this recipe for Pecan Crusted Black Grouper, Roasted Squash & Goat Cheese Croquette, Red Beet – Shallot Coulis by Executive Chef, Rodrigo Alvarez, make it one of our favorite places to indulge!
FOR THE GROUPER
(Yields 4 Servings)
•4 Black Grouper Filets (7 oz each)
•1 Tbsp Pecans
•1 oz Fresh Cilantro
•2 oz Butter
•1 Tbsp Merken (smoked chili pepper)
•2 Tbsp Creole Mustard
Salt & Pepper to taste
Clean grouper and place the 4 filets to the side. In a Robot Coupe/Food Processor, add panko bread crumbs, butter, cilantro, pecans and merken. Pulse until blended together well. Set aside to use as the crust for the grouper. In a sauté pan, add a small amount of oil and then lightly sear the grouper filets. Once seared, brush each grouper filet with creole mustard and then top with the crust.
FOR THE CROQUETTE
•2 Cups Butternut Squash Pureed
•2 Cups Arborio Rice, Cooked
•1 oz Goat Cheese Crumbles
Salt & Pepper to taste
Mix the butternut squash purée, Arborio rice, goat cheese, salt and pepper. Form into 4 croquettes/cakes (approximately 5 oz. each). In a sauté pan, add a small amount of olive and oil and sear them. Reserve for plating.
FOR THE COULIS
•2 Red Beets, medium
•4 Shallots
•1 Cup Chicken Stock
•4 oz Roasted Garlic
Salt & Pepper to taste
Wrap the red beets in foil and steam in a 350 degree F oven for 1 hour, or until tender. In a pan, roast shallots until they are tender. In a blender, add all ingredients (red beet, shallot, chicken stock, roasted garlic, salt and pepper). Blend until smooth.
PRESENTATION
Lay the Roasted Squash & Goat Cheese Croquette on the bottom of the plate and top with the Pecan Crusted Grouper Filet. Drizzle with the Red Beet-Shallot Coulis. Bon Appétit!
You can enjoy Chef Alvarez’s wonderful Pan Crusted Black Grouper and many of his other terrific recipes at the highly acclaimed Tavern N’ Town Restaurant located in the Marriott Key West Beachside Resort, 3811 N. Roosevelt Blvd. 305-296-8100; tavernntown.com.
