Roasted Grouper with Seafood Risotto and Champagne-Citrus Beurre Blanc

Ingredients

• 4 servings pepper black freshly ground
• 2 tablespoons canola oil 
• 4 servings champagne-citrus beurre blanc 
• 24 ounce grouper fillets skinless
• 4 servings kosher salt 
• 4 servings seafood risotto 

Equipment

• frying pan
• oven

Directions

1. Preheat oven to 45
2. Prepare Seafood Risotto and Champagne-Citrus Beurre Blanc; cover, and keep warm.
3. Heat oil in an oven-safe, nonstick skillet over high heat.
4. Sprinkle grouper with salt and pepper.
5. Place fish in pan, and reduce heat to medium. Cook 2 minutes.
6. Transfer skillet to oven, and bake 6 minutes or until fish is just cooked through.
7. Serve over Seafood Risotto and Champagne-Citrus Beurre Blanc.