Pan-Seared Grouper, Blueberry Agrodolce, Mascarpone Dulce and Truffle Oil

Grouper        7 ounces
Blueberry Sauce    (see recipe)
Mascarpone Dulce    (see recipe)
Roasted Mushrooms    3 ounces
Truffle Oil (white)    ½ ounce

Pan-sear grouper until browned and finish in oven.  Saute mushrooms over medium-high heat in butter until just cooked, and then set aside to rest.  On plate, first place mascarpone dulce, then mushrooms mounded.  Place grouper atop mushrooms and blueberry sauce circling the fish.  Drizzle truffle oil to finish and dress with micro greens tossed in Sea salt and EVOO.

Blueberry Sauce for Grouper

Blueberries            4 cup
Champagne Vinegar        2 TBSP
Water                2 cups
Sugar                1TBSP
Season to Taste
Bring ingredients to simmer for 6-7 minutes or until thickened.  Let cool for service.