Qatch & Marqet Fish Challenge

I was asked to participate in a recipe challenge using either a fresh Hamour or Grouper fish fillet from a new-ish fishmonger over in Koraytem, across town from me. Seven other food bloggers/istagram influencers also participated, and we were to create a recipe using the fillet in a way that reflected our style of cooking.I chose the Grouper fillet which arrived in my kitchen beautifully filleted. I was also able to select five ingredients from Qatch's sister store, Marqet and so I picked jarred horseradish, baby arugula, pecans, panko breadcrumbs, and fresh apple cider. With everything I needed in front of me at my kitchen it was time to begin.This recipe was inspired by my old catering partner and friend Jenny who is from Alabama (where they use a lot of pecans). I vaguely remember her making salmon using a pecan crust at one of the dinners we catered and I've been wanting to try my hand at it, so this was the perfect excuse. Horseradish isn't something used much in this part of the world, but please make the effort to make the labneh cream as it's such a wonderful pairing with the crispy crust and rich pecans. Oh, and those fennel seeds in the vinaigrette, don't leave them out either! They add the most wonderful dimension to the entire dish.Pecan Crusted Grouper with Arugula & Green Apple Salad and Horseradish Labnehserves 2for the fish:1 large grouper fillet2 tablespoons unsalted butter, melted3/4 cup panko breadcrumbs1/2 cup pecan halves, finely chopped2 tablespoons fresh rosemary, finely chopped4 tablespoons parsley, finely choppedsalt & pepper, to tastefor the salad:2 large handfuls baby arugula1 head endive, chopped1 green apple, peeled and sliced into half moons4 tablespoons apple cider vinegar1 shallot, finely chopped1 teaspoon, fennel seeds, smashed4 tablespoons fresh apple cider2 teaspoons walnut oil2 tablespoons lemon juice60ml extra virgin olive oilfor the horseradish labneh:1/2 cup labneh (or Greek yogurt)3 tablespoons jarred horseradish (or more to your taste)juice and zest of one lemonblack pepperPreheat your oven to 200 degrees. Combine all of the ingredients for the fish crust in a bowl. Now brush the melted butter all over your fillet and also in the base of the pan where you'll bake it. Pat a generous amount of the crumble all over the fish fillet and pat it down. Place in the preheated oven for 20 minutes.For the salad, combine the arugula, endive, and apple in a bowl. Make the dressing by combining the remaining salad ingredients in a jar and giving it a good shake. Dress the salad just before serving.Finally, for the horseradish cream, combine all of the ingredients in a bowl.To serve, arrange the salad on a serving dish and place the cooked fish fillet on top. Dollop horseradish labneh directly on your fish or in a bowl on the side.