Pan Roasted Grouper

Pan Roasted Grouper: Portion locally caught grouper into 4-oz. filets. On high heat, heat oil in pan. When oil begins to "ripple," add fish. Cook on one side for 4-5 minutes allowing a nice sear to form. Flip fish in pan and add a generous amount of butter. Move fish to the top of the pan and tilt the pan toward you. Throw a bay leaf in melted butter and baste fish until done (about 3-4 minutes). Drain fish on paper towels and rest before serving.
Golden Beet Puree: Peel, dice and boil locally grown beets until fork tender. Drain from water and place in blender or food processor. Slowly add vegetable stock until desired consistency is reached. Salt and pepper to taste.
Beet Greens: Clean leaves from stalks and wash. In a high heat pan, add oil to coat the bottom of the pan. Add garlic and beet greens. Remove from heat and saute for 2 minutes. Season with salt and pepper.
Blood Orange Gastrique: In a small saucepan, combine the sugar, vinegar and orange juice and bring to a boil. Cook until reduced by three-fourths, or the mixture has thickened like a syrup. Remove from heat and pour the mixture into a glass bowl. Let cook completely.
To Plate: coat the center of the plate with the blood orange gastrique and a serving of golden beet puree. Place fish upon the puree and garnish with beet greens.