Sauteed Grouper with Sherried Lentils and Brown-Butter Almonds

Sauteed Grouper with Sherried Lentils and Brown-Butter Almonds

Lentils:

3/4 cup French green lentils

4 cloves garlic, peeled, PLUS 1/2 tablespoon chopped garlic

kosher salt

1 tablespoon unsalted butter, softened

1 tablespoon olive oil
1/4 cup sherry vinegar

Almonds:
1 tablespoon unsalted butter
1 1/2 ounces sliced almonds
3/8 teaspoon kosher salt

Grouper:
2 6-ounce grouper fillets
kosher salt and freshly ground black
pepper
1/2 tablespoon olive oil
1/2 tablespoon unsalted butter

Lentils:
In a medium saucepan, heat lentils, 3 cups water and 4 cloves garlic to boiling. Reduce heat, cover and simmer 20 to 25 minutes or until lentils are tender. Drain; season with salt to taste.
Mash the cooked cloves of garlic with the softened butter.
In a medium skillet, heat olive oil over medium heat. Add chopped garlic and cook, over medium-low heat, stirring frequently until garlic begins to turn golden, about 5 minutes. Add cooked lentils, tossing to combine with sherry vinegar. Stir in the mashed garlic butter until lentils look glossy, about 5 minutes. Add more vinegar and salt if desired; keep warm.

Almonds:
In a cold skillet, combine butter, almonds, and salt. Stir gently over medium heat until almonds start to color and butter begins to brown. Remove from heat when almonds are light golden and butter foams, about 5 minutes. Let nuts darken a few minutes, then pour into a cool bowl to stop the browning. Add more salt if desired.; keep warm.

Grouper:
Season the fish with salt and pepper. Place a medium non-stick skillet over medium heat and add oil. Place the fish in the skillet and cook until well browned, about 5 minutes. Turn the fish, add butter to the pan and cook about 5 minutes longer.
To serve, divide the lentils onto two warmed plates. Place fish on top of the lentils, then top with almonds, drizzling with brown butter on the plate.