Chef Ed Recipe – Grilled Grouper Burger on Sautéed Spinach with Tarragon Cream Sauce
Fresh. Light. Boldly Refined.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Ingredients:
For the Grouper Burger Patties:
- 1 ½ lbs fresh grouper fillets (or similar firm white fish like snapper or dorado)
- 1 egg
- 1/3 cup breadcrumbs (panko preferred)
- 1 tbsp Dijon mustard
- 1 tsp Old Bay seasoning
- Zest of 1 lemon
- 1 tbsp chopped parsley
- Salt and pepper to taste
- 1 tbsp olive oil (for grilling)
For the Tarragon Cream Sauce:
- 1 tbsp butter
- 1 shallot, finely minced
- 1 garlic clove, minced
- ½ cup white wine
- ½ cup heavy cream
- 1 tsp fresh tarragon, finely chopped (or ½ tsp dried)
- Salt and pepper to taste
For the Sautéed Spinach:
- 1 tbsp olive oil
- 2 garlic cloves, thinly sliced
- 8 cups fresh spinach leaves
- Salt and pepper to taste
For Serving:
- 4 toasted brioche buns or serve bun-less on request
- Optional: tomato slices, arugula, or pickled red onions
Instructions:
1. Prepare the Grouper Patties:
Finely chop grouper fillets or pulse briefly in a food processor. In a bowl, combine fish, egg, breadcrumbs, Dijon, lemon zest, parsley, Old Bay, salt, and pepper. Mix gently and form into 4 patties. Chill for 15 minutes to firm up.
2. Make the Tarragon Cream Sauce:
In a small saucepan, melt butter and sauté shallot and garlic until translucent. Deglaze with white wine, simmer until reduced by half. Stir in cream and tarragon. Simmer gently 5–7 minutes until slightly thickened. Season with salt and pepper. Keep warm.
3. Sauté the Spinach:
In a skillet, heat olive oil and sauté garlic until golden. Add spinach, cook just until wilted. Season with salt and pepper. Drain any excess liquid.
4. Grill the Fish Patties:
Heat a grill pan or outdoor grill over medium-high. Brush patties lightly with olive oil. Grill 4–5 minutes per side or until firm and cooked through.
5. Plate It Up:
On a plate, arrange a generous bed of sautéed spinach. Set the grilled grouper burger on top. Spoon warm tarragon cream sauce over the burger. Garnish with herbs or lemon zest. Serve with or without a bun.
Chef Ed’s Notes:
This dish hits with elegance and earthy simplicity. Grouper holds together perfectly for burgers, and the spinach base keeps it light. The tarragon cream? That’s the finishing kiss. Great for coastal kitchens or inland spots with access to firm white fish.
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