Blackened Sous Vide Grouper and Fava Bean & Sweet Potato Puree with Corn, Crab & Mirliton Slaw LASCO Winning Dish from Chef Blake Phillips Perfectly seasoned and elegantly prepared, this recipe was the winner of the 2016 Louisiana Seafood Cook-Off competition. Cook/Prep Time: 45 MinutesServings: 4 Ingredients Grouper 1 pound of grouper, cut in 4 portions 4 Tbsp. butter 1/2 tsp. ground cumin 1/2 tsp. garlic powder 1/2 tsp. onion powder 1/2 tsp. ground coriander 1/4 cup Seafood Magic by Paul Prudhomme 1/4 cup pecan oil Salt and pepper, to taste Fava Bean Puree 3 cups fava beans, removed from their pods 4 Tbsp. extra-virgin olive oil 2 Tbsp. garlic, minced 3/4 cup water 2 thyme sprigs 2 rosemary sprigs 2 tsp. freshly squeezed lemon juice (from about 1/2 medium lemon) 2 cups arugula Salt and pepper, to taste Sweet Potato Puree 3 medium sweet potatoes 3 cups water 2 Tbsp. garlic, minced 4 Tbsp. brown sugar 2 tsp. cinnamon 2 tsp. honey Salt and pepper, to taste Fresh Corn, Crab & Mirliton Slaw 3 ears of sweet corn, roasted and cut from cob 2 mirliton, julienned 2 red bell peppers, julienned 1/4 lb. jumbo lump crabmeat 2 cups chopped cilantro 4 Tbsp. lemon juice 4 Tbsp. rice wine vinegar 4 tsp. sugar 2 tsp. crushed red pepper 1/2 cup olive oil 2 tsp. truffle oil Salt and pepper, to taste Directions Grouper Sous vide the grouper at 130°F for 15 – 30 minutes until cooked to your liking. Remove the grouper and coat with combined seasonings. Blacken in a pan with pecan oil at high heat. Fava Bean Puree Boil fava beans until skin is able to be removed, then shock in ice water. Remove skins. Heat 2 tablespoons of oil in skillet and add garlic, cooking until just fragrant. Add fava beans and stir to coat with oil, then add water, rosemary and thyme and bring to a boil. Cook until beans are soft but not mushy. Remove thyme and rosemary, strain beans and reserve liquid. In a food processor, combine the beans, remaining oil, arugula, lemon, salt and pepper and blend until smooth. Add remaining boiling liquid as necessary to achieve your desired consistency. Sweet Potato Puree Bring water to a boil. Peel and dice sweet potatoes, then boil until fork tender. Strain. Heat butter in skillet and add the remaining ingredients. Stir and cook until fragrant and well combined. Add cooked potatoes and spice mixture to a food processor and blend mixture well. Fresh Corn, Crab & Mirliton Slaw In a mixing bowl, whisk together rice wine vinegar, sugar, crushed red pepper and 3 tablespoons of the lemon juice. Slowly whisk in olive oil until emulsified. Add mirliton, corn and red bell pepper to dressing, stir to coat and refrigerate for at least thirty minutes. Gently combine crab, cilantro, truffle oil and remaining lemon juice together. Season with salt and pepper and set aside until ready to serve. *To serve, spoon fava been and sweet potato purees onto a plate. Place the grouper on top, add the slaw and top with crabmeat mixture. Show off your culinary skills. Share pictures of your finished dish on social media and tag them with #LouisianaSeafood!