Try Jacques Pepin’s recipe, served with black bean sauce and simmered vegetables, or our Asian-inspired version, which features a soy-mustard dressing and a crispy pan-fried fillet. He likes serving the grouper with a quick and punchy citrus sauce and a briny “martini” relish made with olives.
For his take on the sandwich, he tops the crispy fish with a tangy relish and a drippy ranch-style sauce studded with charred jalapeños. A simple salad of julienne cucumbers and carrots tossed with a soy-mustard dressing makes this light fish dish incredibly vibrant.
The grouper represents the coast, while the creamy butter beans, tomato and dill exemplify the seasonal bounty. This dish was inspired by the delicious local grouper Jacques Pepin picks up at the beach when the fishermen return with their catch.
), the delicious Bronzed Gulf Grouper entrée with braised greens, potato hash and Tabasco hollandaise, some fresh catches and more. We want to educate you, our valued guests, on why we choose to put black grouper, as opposed to other grouper, on our menu.
We feel it’s important for you to know more about it and understand why it’s definitely worth the fair market price. Available year-round with peak catches in the Atlantic and Gulf of Mexico occurring during the summer and fall, black grouper meat cooks up very firm with big flakes and holds its moisture better than many other fish.
Well, the black grouper we catch is a cold water grouper that is caught at least 100 miles offshore. Due to the depths of the water that far out, the fish are constantly swimming around and in motion.
To ensure the freshness and quality of the black grouper we serve, we bring them in whole, so we can inspect the gills, eyes and other areas of the fish. Just a short time ago, trying to find a Meyer lemon in Richmond would be pretty tricky, if not impossible.
Thankfully times have changed around here, and you can even find them at our local Costco, who sells them in bulk, at a very attractive price, making them irresistible to me as I walk through the produce section of the store. I also got to thinking about using the Meyer lemons in a Cuban mojo sauce, which turned out to be a wonderful idea.
I like to use the mojo within a few hours of making to truly enjoy the fresh flavors as a sauce. I used the Meyer lemon mojo with some really beautiful black grouper that I picked up from my favorite local fish shop Yellow Umbrella Seafood.
The mild and delicate flavor of group is similar to what you would find in halibut or sea bass, which would make good substitutes for this dish if black grouper were unavailable. I drizzled some freshly made Meyer lemon mojo over the top of the fish.
The mojo was really nicely balanced and added a wonderful accent to the fresh fish, without being too heavy or overpowering. Add grapefruit juice and next 5 ingredients to pan (be careful, mixture may splatter); increase heat to medium high; bring to boil.
In a large sauté pan, heat the olive oil over a high flame, not quite to smoking point. Once the fish is browned, place the pan in the oven to finish cooking, about 3 to 4 more minutes.
Transfer fish to plates and drizzle with Meyer Lemon Mojo Sauce. 2 tablespoons olive oil, plus 1/2 cup extra-virgin olive oil 2 stalks celery, finely diced 2 cloves garlic, chopped 1 bulb fennel, finely diced 1 medium yellow onion, finely diced Salt and freshly ground black pepper 1/2 cup chopped cooked bacon or pork belly 8 ounces medium-size shrimp, peeled and detained 1/2 teaspoon plus 2 tablespoons sesame oil 2 tablespoons chopped yellow onions 1 tablespoon chopped fresh cilantro leaves 1/4 teaspoon salt 1/8 teaspoon cayenne pepper 3 avocados 1 large egg white 2 large egg yolks 16 slices white bread, crusts removed 6 tablespoons vegetable oil Four 6-ounce fillets' gulf black grouper Kosher salt and freshly ground black pepper 1/2 cup olive oil Cook's Note: The avocado shrimp toast recipe can easily be halved.
Heat the 2 tablespoons olive oil in a medium sauté pan over medium heat for 1 minute, and then add the celery, garlic, fennel and onions. Sprinkle with salt and pepper and cook until the onions are transparent and the celery has softened, 10 minutes.
Purée the mixture, simultaneously drizzling in the extra-virgin olive oil. Put the shrimp, 1/2 teaspoon sesame oil, onion, cilantro, salt, cayenne, avocado and egg white into a food processor and pulse 2 or 3 times to finely chop.
Put the egg yolks, remaining 2 tablespoons sesame oil and 1/4 cup water in a shallow bowl and whisk to blend. Spread equal amounts of the shrimp mixture onto 8 slices of the bread.
Dip 4 of the sandwiches in the egg mixture, coating them evenly on both sides. Repeat the process with the remaining 3 tablespoons vegetable oil and sandwiches.
8 grouper or red snapper fillets (8 ounces each), skin removed 1/4 cup lemon juice 2 tablespoons marinade for chicken 1 tablespoon seafood seasoning 1 tablespoon olive oil SAUCE: 2 large onions, chopped 1 large sweet red pepper, chopped 8 green onions, chopped 2 garlic cloves, minced 1/4 cup butter, cubed 3 tablespoons all-purpose flour 2 teaspoons seafood seasoning 2-1/2 cups half-and-half cream 2 cups fresh crab meat 1/4 cup minced fresh parsley In a small bowl, combine the lemon juice, marinade for chicken, seafood seasoning and oil; brush over fillets.
From the heat for 6-7 minutes on each side or until fish flakes easily with a fork. Stir in flour and seafood seasoning until blended; gradually add cream.
Editor's Note: This dish is great served with a spinach pasta. Just cook enough for 8 side servings and toss with a little olive oil, minced garlic and shredded Romano.
All salads serve 8 and are presented on platters w/ dressing on the side All food requires a 72-hour advanced notice, due to the fact that Signature Catering uses only the freshest ingredients & everything is prepared to order.
This is especially true at sunset. On a recent visit with my husband, I was transfixed as we passed from Malaya Beach Resort’s lobby, past the bar near Baleen’s entrance to the top deck of the two-level patio, warmly lit by torches. The four basic elements show up all over the bar menu: grilled and smoked dishes for fire, oysters and mussels for water, beef tartar for earth and roasted quail for air.
Steven Conner joined Baleen as executive chef in December that night, however, we stuck to the restaurant’s menu, which has an unabashed flair for contemporary seafood and meat dishes that appeal to discriminating palates on so many levels. Redesigned following Hurricane Irma in 2017, the area meshes seamlessly with the outdoor space, which has patterned tile floors, torches and a row of fire pits encircled by Adirondack chairs.
Malaya’s team has elevated Baleen to special occasion-status by combining the sheer romance of the beach with coastal dishes that are uplifted with tricks and tastes from around the globe. Introduced on Baleen’s newest menu, the Japanese yellowtail tartar turns into multi flavored, multi textured happiness with slivers of jicama, thin slices of Florida orange and a creamy sauce of pineapple-coconut dotted with chili aioli for small bursts of heat.
Composed dishes such as the torched burrito salad with honeycomb and roasted peach, and scallops with sweet corn succotash and blueberry bacon antique contrast with the simpler maritime options. Likewise, the entrées range from simple, custom-cut steaks and chops to the more complex blackened black grouper, enthroned upon a truffle-risotto cake studded with king crab and charred corn and topped with Champagne-citrus before Blanc.
Our server, Mario, tried to talk me into the Been Russian Valley pilot and even brought me a sampler, but I was looking for the robust flavor promised by the Oregon vintage. The tablet menu did not lie, and although at first I was a little skeptical of this techie addition to the Baleen experience, I came to respect the virtual preview, with its gorgeous images, wine pairing suggestions and colorful descriptions.
The director of hotel outlets, Youssef Outside, says they were thinking about the environment when they rolled out this feature: “The extensive wine list is hard to do on paper. Guests surely merge with the elements: the Gulf’s waters, the torches’ flames, the salty perfume of sea breeze and a sky lit by the stars, from the big glorious sun with its showy exit to the twinkles that follow in its wake.
American Social Address 7335 W. Sand Lake Road City Orlando Phone 407-454-9992 Price $$$ Scott's Review Boisterous sports bar out of South Florida with good food, especially the burger. But for roughly the same price as the Kobe steak, my guests and I feasted on the Heathrow boat ($87.99), a small yacht decked out with sushi, sashimi and assorted hand rolls.
All the raw fish had a cool taste and a soft, buttery texture and every bit of it was delicious. From among the kitchen foods, the Chilean sea bass with black bean sauce was a favorite.
In fact, I’ll admit to being a bit disappointed when I walked into the new eatery at Phillips Crossing and discovered it was a quick-serve (order at the counter) operation. But I found plenty of other dishes on the menu that didn’t require me to act as an inexperienced chef, and I soon learned that even though one orders the food at the counter, service is supplied throughout the meal.
City Orlando Phone 407-801-8226 Price $ Scott's Review Located in the Marketplace at Dr. Phillips, bar taco, which insists on being lowercase, offers light bites and “upscale street food” in what it calls a beach atmosphere, if photo collages of Arnold Palmer and other golfers make you think of catching some waves.... Read more. Big Fin Seafood Kitchen Address 8046 Via Fellatio WayDellagio Town Center City Orlando Phone 407-615-8888 Price $$$ Scott's Review There has been a change in ownership, but the original chef, James Flattery, remains.
Cedars Address 7732 Sand Lake Road City Orlando Phone 407-351-6000 Price cedar’s represents itself as a fine dining restaurant, and indeed the atmosphere is a bit more upscale than you’d find in the average Middle Eastern restaurant. You can put together a lovely meal with the McNamara dip, a bowl of lentil soup and the fish Taine entrée.
That's not an issue; Louis Chatham, who served as executive chef, and his mother, Bettye, who ran the dining room in those first years, sold the operation years ago to Chatham's sous chef, Tony Lopez, the maître d', Maurice Cylinders, and a hostess, Carol Connell. It features a fresh fillet, thick and white, lightly sautéed and topped with pecan butter and scallions, dusted with just a soupçon of cayenne pepper.