Crispy Potato And Lobster Crusted Black Grouper With Olive Oil Poached Tomato And Leek Vinaigrette

• Entree: 7 oz black grouper
• 1 oz cold water lobster meat
• 2 each sea scallops
• 1 egg white
• 1 T basil, chopped
• 1 potato, peeled, steamed 15 min, then cooled and shredded
• salt and pepper
• Sauce:
• 4 oz olive oil
• 1 leek, white part only, rinsed well
• 3 toma tomatoes, seeded
• 1 shallot

1. Puree scallops in food processor with 1 egg white, and them remove. Add lobster meat to scallop mousse, gently fold together, and add a pinch of salt and pepper. Spread misture around entire piece of grouper.
2. Press shredded potato around grouper filet, sprinkle with salt and pepper
3. saute grouper on 1 side for 2 min, flip over carefully and place in 400F oven for 15 minutes.
4. Sauce-- add all ingredients to small sauce pan, gently simmer for 1 hour, drain, puree tomato, leek and shallot until very smooth, season. Sauce can be made in advance.

black grouper, lobster meat, egg, t basil, potato, salt, olive oil, only, toma tomatoes, shallot

Taken from www.epicurious.com/recipes/member/views/crispy-potato-and-lobster-crusted-black-grouper-with-olive-oil-poached-tomato-and-leek-vinaigrette-50011778 (may not work)