RECIPE: Seared grouper with autumn caponata

Autumn flavors are in full force. Executive chef, Eric Carter of The J Bar shares his recipe for seared grouper. 

Seared grouper with autumn caponata

• For the butternut squash caponata
• 1 tbsp. Extra-virgin olive oil
• 1 tbsp. Butter
• 2 Shallot each, finely minced
• ½ cup white onions chopped
• 2 cups, diced Butternut squash
• 2 sprig thyme
• ½ cup dried gourmet mushrooms soaked in water for 20 minutes
• ¼ cup Pinenuts, toasted
• ½ cup Golden raisins (optional: soaked in water for 20 minutes)
• 2 Garlic cloves
• 3 tbsp.Sherry vinegar
• 2 tbsp. Sugar
• 2 tbsp. Chives

Directions

1. For the butternut squash caponata
2. In a sauté pan, add extra-virgin olive oil and butter, shallots, onions and thyme. Cook until translucent.
3. Add garlic, mushrooms and butternut squash and cook until tender over medium high heat, about 5-7 minutes.
4. Deglaze with sherry vinegar. Evaporate the liquid and add the sugar and raisins .
5. Sprinkle with chives, pinenuts