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Blackened Grouper
| Blackened Grouper |
Makes 4 servings
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Ingredients
1 tablespoon all-purpose flour
1 teaspoon onion powder
1/2 teaspoon powdered thyme
1/2 teaspoon powdered oregano
1/2 teaspoon salt
1/4 teaspoon chili powder
1/4 teaspoon freshly ground white pepper
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground paprika
1 lb. Red Grouper fillets, skinned
4 tablespoons melted butter
1 tablespoon oil, for frying |
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Preparation
Combine flour and spices and mix well. Brush fillets with butter, then rub spice mixture all over fillets.
Heat oil in iron frying pan over high heat until very hot. Add fillets and cook 2 to 3 minutes per side or until fish is opaque and beginning to flake when tested. Serve immediately.
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Notes
Start with a really hot frying pan. The fish will sizzle immediately and will result in a very crisp, dark coating. |
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There Are no Recipes for this Item at this time. |
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Grouper with Three Vegetables
| Grouper with Three Vegetables |
Makes 4 servings
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Ingredients
3 ripe tomatoes
1 cucumbers, unpeeled
4 grouper fillets (7 ounces each)
1/2 pound medium mushrooms, sliced
salt and freshly ground white pepper
4 sprigs fresh dill
2 tablespoons water
cooked rice
tomatoe sauce |
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Preparation
Prepare barbecue grill or preheat oven to 400° F. Plunge tomatoes into boiling water for 20 seconds. Rinse under cold water, then peel and slice. Slice the cucumber. Cut 4 squares of aluminum foil large enough to accommodate each portion of fish and vegetables.
Arrange the fish and vegetables in horizontal rows, one alongside the other, as follows: fish, mushrooms, tomatoes, cucumbers. Salt and pepper to tasted. Place a sprig of dill on to and sprinkle 3/4 teaspoon water over contents of each package. Bring edges of foil up and close packages very tightly with double folds. Place on baking sheet or in covered barbecue and cook 14 minutes. Present in package. Serve with rice and tomato sauce.
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Grilled Grouper with Creamed Leeks
| Grilled Grouper with Creamed Leeks |
Makes 4 servings
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Ingredients
4 grouper fillets (6 ounces each)
1 teaspoon dry white wine
3 tablespoons Dijon-style mustard
1/2 cup water
2 tablespoons unsalted butter
salt and freshly ground black pepper
3 large leeks, white and pale green parts only, thinly sliced
1/2 cup heavy cream
2 lemons, halved |
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Preparation
Preheat broiler or prepare barbecue grill. Wash fish and pat dry with paper towels. Combine wine and mustard and brush fish with this mixture. Cook fish for 5 minutes on each side. Transfer to a platter and cover with aluminum foil to keep warm.
Bring water to boil in a large skillet with butter, salt and pepper. Add sliced leeks and cook uncovered for 6 minutes. Add cream and boil for 3 more minutes.
Place leek mixture in the center of 4 heated plates and top with fish fillets. Decorate each plate with half a lemon.
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