2-3 golden beets
4 cups milk
1 cup butter
2 tablespoons salt
2 tablespoons canola oil
Salt & pepper to taste
2, 10 oz. grouper filets
-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.
-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.