Halibut Spoon Bread

Ingredients

• 2.5 teaspoons double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 tablespoon butter 
• 2 cups buttermilk 
• 0.1 teaspoon cream of tartar 
• 5 medium egg whites 
• 3 medium eggs separated
• 0.5 cup flour all-purpose
• 2 teaspoons basil fresh chopped
• 2 teaspoons parsley fresh chopped
• 0.3 teaspoon thyme leaves fresh chopped
• 0.5 cup cornmeal yellow stone-ground
• 0.5 pound grouper fillet 
• 1 teaspoon kosher salt 
• 0.5 pound shrimp fresh

Equipment

• bowl
• frying pan
• oven
• hand mixer

Directions

1. Peel shrimp; devein, if desired. Set aside.
2. Combine cornmeal and next 7 ingredients in a large bowl. Stir together 3 egg yolks and buttermilk; add to dry ingredients, stirring just until moistened.
3. Beat 8 egg whites and cream of tartar at high speed with an electric mixer until stiff peaks form. Fold one-third egg white mixture into cornmeal mixture; repeat procedure twice using remaining egg white mixture and cornmeal mixture.
4. Brown butter in a 10-inch cast-iron skillet over medium-high heat.
5. Place fillet in center of skillet; pour batter over top.
6. Bake at 400 for 20 minutes; place shrimp on top, and cook 10 additional minutes or until spoon bread is golden and shrimp turn pink.
7. Serve immediately.