Portions of black grouper files 2 lobster tails split in half, shell removed 12 oz. 1 tbsp minced shallot 1 crushed garlic clove 2 tbsp tomato paste 3 egg yolks 1 cup unsalted butter, melted and warm 12 or so spears of cooked asparagus 2 tbsp of a light olive oil or blended oil Sea salt Fresh cracked pepper Preparing the orzo pasta: Give a quick sauté to the celery, carrot, onion, and garlic until soft or translucent.
Preparing the Charon sauce: In a small pan or sauce pot, add vinegar, shallot, crushed garlic, and stir in half of the tomato paste. Preparing the grouper: Preheat a sauté pan suitable for the four fish files over medium high heat.
Add the olive oil to the heated pan immediately followed by the fish. * Percent Daily Values are based on a 2,000 calorie diet.
Slice the Mutton Snapper or Grouper fillets into nice thick 6 oz pieces. Sprinkle each side with the everglades heat seasoning, use sparingly, it is hot but very flavorful.
In a glass measuring cup, whisk the flour and 1 C. orange juice. Pour 2 C. orange juice directly into the saucepan with the mushrooms and shrimp.
Slowly add the rue, stirring continually until the sauce is thickened. This can serve over mashed potatoes and with a side of green beans or asparagus.
Grouper with Crab meat Sauce Recipe | Taste of Home Skip to main content A creamy seafood sauce drapes over mild-flavored grouper for an elegant entrée.
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. Bring to a boil; cook and stir for 2 minutes or until thickened.
Just cook enough for 8 side servings and toss with a little olive oil, minced garlic and shredded Romano. Editor's Note This recipe was tested with Lea & Perkins Marinade for Chicken.
Also, I have had crab crusted grouper in restaurants all over the country, and I can't think of one as enjoyable as this. I made small changes, like substituting green pepper for the jalapeño, but THS recipe is absolutely perfect as it stands.
For personal preference, however, I doubled the topping. I salted and peppered the files before topping with the crab, then drizzled with a little melted butter before popping it into the oven.
Finally, after baking I gave it a quick finish under the broiler just to brown and crisp the top. As for flavor, don't be fooled by the lack of seasoning in the recipe.
Added chopped garlic and shallot and an extra can of crab meat as well as an Italian blend of grated cheeses. Served it with baked asparagus and an orange and scallion salad.
08/17/2007 Oh my goodness this was even more delicious than the few times I had grouper in the past at top-notch restaurants! The only changes that I made were the following: I used cheddar cheese instead of MOZ and I used Italian Seasonings breadcrumbs as opposed to the ones the recipe called for.
For those of you who do not have Parmesan Breadcrumbs just add 1 tsp. Of (grated) Parmesan cheese and it's the same difference.
Being from Louisiana I automatically double all the ingredients and added some salt and pepper. Also like another reviewer I seasoned my fish with salt and pepper first.
I only used freshly grated Parmesan regain and let me tell you this was one of the best dishes I have ever made. Second review: Since May have last year I became sick, so I had to do a little tweaking to get the recipe right for my diet.
I used almond flour instead of bread crumbs. I am def sharing this recipe with other people on the Specific Carbohydrate Diet (SCD).
01/20/2007 Couldn't find grouper, so I used Chilean sea bass instead. As always, I seasoned my fish before adding the topping.
05/21/2007 Wonderful recipe and a great method to be used with other fish. Ours only took 7 minutes under the broiler so beware that 10 minutes may severely overcook your wonderful creation.
Update: I put the stuffing mixture into large mushrooms yesterday and baked them with some Ricotta Salad on top -- another delicious dish! Grouper is a delicious fish but this recipe really takes it over the top.
Taste was good but to make this recipe a 4-5 star you have to broil the fish for about 4 min once the fish is cooked and flakes with a fork. Here's why...the dish is a bit mushy and if you broil it gives the dish a final texture that really completes the meal.
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 Allrecipes.com Pork chops are simmered until very tender in a mushroom tomato sauce with Italian seasonings....
Bhg.com Grill sea bass and marinated with a light Thai sauce on hot cooked rice noodles.... Allrecipes.com This company-worthy casserole is made with chicken breasts, fresh broccoli, and a sherry cream sauce... This company worthy casserole is made with chicken breasts, fresh broccoli, and a sherry cream sauce.
Foodnetwork.com Get this all-star, easy-to-follow Manicotti recipe from Food Network Specials... Layer a large ovenproof baking dish with about 1/4 of the tomato sauce. Any thicker or thinner than this means that you will have to increase or decrease the cooking time.
According to the website, EDF Seafood Selector, white-fleshed fish, in particular, is lower in fat than any other source of animal protein and the omega-3s found in fish (EPA and DHA) appear to provide the greatest health benefits. Melt butter in a small skillet over medium heat.
Combine mayonnaise and lemon zest in a small bowl. Use a paper towel to pat dry the fish fillets and season to taste on both sides with salt and pepper.
Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture. Dredge a fillet in the pinko breadcrumb mixture and make sure the top and sides are evenly coated.
Melt butter in a small skillet over medium heat. Use a paper towel to pat dry the fish fillets and season to taste with salt and pepper.
Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture. Dredge the fillets in the pinko breadcrumb mixture and make sure the top and sides are evenly coated.
Bake the fillets for about 30-35 minutes, or until a meat thermometer inserted in the thickest part of the fillet registers 140 degrees and the fish flakes easily when a fork is inserted. This is another Health magazine recipe and I wanted to add to my cookbook.
Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Add fillets, cooking 3 minutes on each side or until fish flakes easily with fork.