Goin Coastal: Pan-Seared Grouper with Golden Beet Puree Ingredients 2-3 golden beets4 cups milk1 cup butter2 tablespoons salt2 tablespoons canola oilSalt & pepper to taste2, 10 oz. grouper filets Procedure -Peel the beets, and chop off the ends.-Chop the beets into about 1-inch chunks.-Boil the beets in milk, butter, and salt for about 20-30 minutes or until they are tender.-When beets are done, strain them out, making sure to save some milk for blending. -In a blender or food processor, blend beets on high, adding milk (about 1 cup) until you achieve your preferred consistency.-Set aside, and keep warm while you cook the grouper.-On high heat, heat a medium saut pan with the canola oil.-Salt and pepper the grouper filet.-Place the grouper in the saut pan, and reduce the heat to medium. Let the grouper sit on each side for about 90 seconds.-Finish the grouper in a 400-degree oven for about 8-10 minutes. Plating -On two plates, divide the golden beet puree, and place the grouper filet on top of the puree.-Serve with a tossed salad and your favorite vinaigrette dressing.