Recipe:

• Recipe courtesy Executive Chef Brian Murray, Fish Out of Water, WaterColor, Florida
• Show: Emeril’s Florida
• Episode: South Walton Beaches

If you would like to read more about Executive Chef Brian Murray at WaterColor Inn & Resort, click here.

Oyster Mushroom Vinaigrette:

• 2 cups oyster mushrooms stems removed
• 2 1/2 ounces fine quality extra virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 sprigs fresh thyme, leaves picked
•  1 garlic clove finely minced
• 1 shallot, finely minced
• 1 ounce fine quality sherry vinegar
• 1/4 ounce tupelo honey

Corn Pudding:

• 1 cup vegetable stock
• 3 ears corn, shucked, silk removed and kernels shaved off the cob
• Kosher salt and freshly ground black pepper
• 1 tablespoon unsalted butter, at room temperature
• 1/2 tablespoon creme fraiche, at room temperature

Yellowedge Gulf Grouper:

• Four 6-ounce fillets Yellowedge gulf grouper, skin and bones removed
• Kosher salt and freshly ground black pepper
• 2 ounces blended vegetable and olive oil
• 1 ounce unsalted butter, at room temperature
• 4 sprigs fresh thyme

Petite greens, for serving

Directions:

For the vinaigrette: Heat a medium skillet, and then add the mushrooms and saute in the olive oil, sprinkling with salt and black pepper, until wilted, 1 to 2 minutes. Add the thyme, garlic and shallots and saute for 1 more minute. Reduce the heat and add the sherry vinegar and honey. Stir to combine. Taste and add more salt and pepper, if needed, and reserve for plating.For the corn pudding: Puree the stock and corn in a high-speed blender. Strain the corn puree through a fine strainer and then pour into a double boiler over moderate heat. Season with salt and pepper. Stir often; the mixture will begin to thicken from the natural starch in the corn. Cook until desired consistency, and then stir in the butter and creme fraiche. Taste and adjust the salt and pepper, if needed, and keep warm.For the grouper: Preheat a large nonstick skillet over medium-high heat. Sprinkle the fillets with salt and pepper. Add the oil to the skillet, and then carefully add the grouper fillets; do not overcrowd the skillet. Sear the fish well, while adding the butter and fresh thyme Cook until the grouper is well seared and just cooked through, 3 minutes per side. Remove from the skillet.To serve, plate 4 ounces of corn pudding into each of four 12-inch shallow bowls. Place a warm grouper fillet in the center, and garnish with the mushroom vinaigrette and petite greens. Serve and enjoy!