Seared Black Grouper with Pancetta Roasted Brussels Sprouts and Lemon Aioli

• 1 cup Best Mayonnaise (page 246) or quality store-bought mayo
• Juice and grated zest of 1 lemon, plus more zest for garnish
• 2 garlic cloves, minced
• Kosher salt and freshly ground black pepper
• 2 pounds small Brussels sprouts, yellow leaves trimmed
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• 1/2 pound pancetta, cut into 1/2-inch cubes
• 3 fresh thyme sprigs, plus more for garnish
• Four 7-ounce skinless black grouper, striped bass, or halibut fillets, about 3/4 inch thick
• 2 tablespoons canola oil
• Sweet smoked paprika

1. To prepare the lemon aioli: In a small bowl, combine the mayonnaise, lemon juice, zest, garlic, and 1/4 teaspoon each salt and pepper.
2. Mix well.
3. Transfer the aioli to a tightly covered bowl or jar and refrigerate until ready to use.
4. You can make this up to 3 days ahead.
5. Preheat the oven to 450F.
6. Put the Brussels sprouts in a large mixing bowl.
7. Add the olive oil, pancetta, and thyme; season with 1/4 teaspoon salt and a pinch of pepper.
8. Mix until the oil coats the sprouts.
9. Put a large ovenproof skillet over medium-high heat.
10. Dump the Brussels sprout mixture into the hot skillet.
11. Cook, stirring often, until the pancetta renders its fat and the sprouts start to brown, about 4 minutes.
12. Transfer the skillet to the oven and roast the sprouts, periodically shaking the pan or stirring with a large spoon to keep the pancetta from sticking and burning, until tender, roughly 15 minutes.
13. Remove from the oven and cover to keep warm while you cook the fish.
14. Season the grouper on both sides with a fair amount of salt and pepper.
15. Put a large skillet over medium-high heat and coat with the canola oil.
16. When the oil is shimmering, carefully lay the fillets in the hot pan.
17. Sear for 3 to 4 minutes without moving them around to help form a good sear and crust.
18. Carefully flip the fish over and transfer the pan to the oven.
19. Roast until cooked through, 3 to 4 minutes, until a fillet feels firm when you press it.
20. To serve, put the grouper in the center of 4 plates, drizzle with olive oil, scatter some lemon zest on top, and dust with paprika.
21. Put a nice big pile of the Brussels sprouts on the side.
22. Spoon the lemon aioli into 4 small ramekins or bowls.
23. Garnish with thyme sprigs.

mayonnaise, lemon, garlic, kosher salt, brussels, extravirgin olive oil, pancetta, thyme, black grouper, canola oil, sweet smoked paprika

Taken from www.epicurious.com/recipes/food/views/seared-black-grouper-with-pancetta-roasted-brussels-sprouts-and-lemon-aioli-377766 (may not work)