Dusky Grouper (Locus) steak with black truffles butter and grilled haloumi cheese
Dusky grouper is the only fish I like more than salmon. Give it a smoky flavor and a buttery touch of black truffles and porcini mushrooms - and it will blow your taste buds to the skies.
Let the butter soften, but do not melt it.
Soak the porcini in boiling water for 20-25 minutes
Mince the garlic
Put the porcini into a food processor bowl and pulse process it for a minute. Add the rest of the butter ingredients and process to a smooth puree. Wrap in plastic wrap and freeze.
Preheat the grill to medium. Brush the steaks with olive oil and grill directly 12-14 minutes per side. After turning the steaks over put few slices of truffles butter on the fish.
Grill the haloumi cheese bars about a minute per side.
Serve at once!