Chef Bell'S Skin On Grouper With Bacon Grape Jam

• 6 ounces grouper fillets skin on
• 2 cups bacon fat
• shiitake mushrooms
• 4 ounces risotto try Delta Blues grits rice!
• 4 cups vegetable stock
• carrots
• 4 shallots
• 1 cup vinegar
• 1 cup sugar
• 2 ounces white onion diced
• 2 ounces butter
• Parmesan cheese
• oil
• salt
• white pepper

1. For the risotto - place pan on high heat. Melt butter and add onion; cook until translucent. Add risotto and gently roast.
2. Slowly add vegetable stock, a little at a time, while stirring. Cook until risotto is to your liking and add a handful of small shiitake mushrooms. Season to taste with Parmesan, salt and white pepper.
3. For the bacon vinaigrette - place shallots, vinegar and sugar in a food processor. Process on high for 4 minutes. Slowly add melted bacon fat until emulsified.
4. Boil water to blanche carrots. After three minutes in water, remove carrots and place in an ice bath. Cut in half, lengthwise, and saute on high heat for about 3-minutes.
5. Finally, salt the skin of grouper fillets to taste. Sear in a pan heated with oil. After 2-minutes, place in 500-degree oven, skin side down, for about 3-5 minutes.
6. Remove from oven, flip fish, and put back for 1-minute. Drain on paper towel.
7. To plate, place a spoonful of risotto on center of the plate. Use a spatula to carefully add the grouper on top of the risotto. Add a dollop of bacon vinaigrette on top. Serve with carrots.

grouper, bacon fat, shiitake mushrooms, grits rice, vegetable stock, carrots, shallots, vinegar, sugar, white onion, butter, parmesan cheese, oil, salt, white pepper

Taken from www.yummly.com/recipe/Chef-Bell_s-Skin-on-Grouper-with-Bacon-Grape-Jam-1453742 (may not work)