Combine the flour, salt, pepper and cayenne in another bowl and mix well. Dip fillets in egg and water mixture then roll them in the seasoned flour to coat all sides.
When the fish is done on both sides remove it to a paper towel lined platter. One of the fish most frequently enjoyed in The Bahamas is grouper, which features a light flavor similar to that of bass or cod.
DEAR DOROTHY: My fiancé treated me to a dinner at Charlie's Lobster House in Winter Park. DEAR LLEWELLYN: Charlie's proprietor, Al Stiegerwald was happy to oblige.
He remembers the crisp, light crunch of New York's legendary fried oysters and prefers a Japanese breading rather than the more traditional cornmeal coat. The comfortably casual seafood restaurant open daily from 11 a.m. through the late dinner hours.
Season grouper with salt and white pepper to taste, dip lightly in flour, then in egg wash. Over low heat, melt butter in sauté pan, add grouper fillet and slowly pan fry on both sides intl. fillet is golden and flakes at the touch of a fork, about 8 to 10 minutes per 1-inch thickness.
To make mousse filling, melt chocolate in top of double boiler over barely simmering water, stirring until smooth. Melt butter (it should be warm, not hot) and combine with chocolate in a mixing bowl, whisk until smooth.
Beat egg yolks until thick and pale; add to chocolate mixture and whisk until smooth. Beat eggs whites until thick and pale; add to chocolate mixture and whisk until smooth.
Perfect for midweek dinner guests or whenever you just gotta have something a little gourmet TODAY. I had a pound of thin grouper fillets, my beloved cast iron skillet, and a stick of cold butter in my hand.
I wanted a rich sauce, perfectly seared grouper, something crunchy, a little something green and earthy, and my usual heavy-handed Spec spice mixture. So, I threw caution to the wind, seasoned up the fish, and started a brown butter sauce in my cast iron skillet.
I know, I know, you’re supposed to make brown butter sauce in a light-colored skillet so that you can gauge its progression throughout the cooking process, to ensure that it doesn’t burn. I mean, I all but sleep with my cast iron cookware, so trading one in, even for one meal, is almost too much for me to bear.
After a few minutes, the melting butter started to smoke, so I threw in some fresh chopped basil, citrus zest, and almonds. Then, I carefully laid the three grouper fillets in the skillet, and patiently waited while they cooked for 4 minutes on each side.
The nutty, buttery sauce infused itself into the nuts and fish wonderfully. I’m happy that I stood beside my cast iron skillet for this pan -seared grouper with basil brown butter sauce.
1 pound thin grouper fillets salt black pepper, and cayenne pepper to taste 1 stick cold butter 2 tablespoons chopped fresh basil 2 tablespoons raw sliced almonds dash paprika 1/4 teaspoon lime zest 1/4 teaspoon lemon zest Cook for about 15 seconds, or until you smell the aroma from the basil radiating from the butter.
While fillets are searing, stir the almonds occasionally to ensure that they do not stick to the skillet and burn. If you use thick grouper fillets, the brown butter could burn during the above cooking process.
Ingredients 30g Lee Km See Premium Oyster Sauce 300g Grouper Fillet 20g Sugar 10g Maggi Seasoning 5g Dark Soy Sauce 2g Salt 1 tbsp Chinese Wine 5g Garlic 100g Sweet Peas* 30g Walnuts (roasted) 30g Mini Bell Peppers (mixture of Green, Red & Yellow) Coat fish slices with marinade entirely and set aside for 20 minutes.
Meanwhile, in a small bowl, stir together the remaining 1 teaspoon cornstarch and the water. Nutrition per serving : 240 calories, 5g total fat (1g saturated), 60 mg cholesterol, 0g dietary fiber, 9g carbohydrate, 32g protein, 370 mg sodium.
“A little buttermilk bath does wonders for fresh fish fillets such as catfish, flounder, trout or grouper,” she writes. “Just half an hour in the buttermilk will sweeten the fish and keep it deliciously moist.
In the old days, we’d fry the fish in Crisco, but now it’s usually vegetable oil, with maybe a little bacon grease or butter for flavor.” Excerpted from A Real Southern Cook: In Her Savannah Kitchen © 2015 by Dora Charles.
Relish Eat New Year's Black Eyed Peas For Good Luck Every Day! Prepare the Fish: Pour some buttermilk into a shallow baking dish and add the fish fillets; add more buttermilk as needed to completely cover all the fillets.
One at a time, shake any extra buttermilk off each fillet and dip it into the flour on both sides, making sure it is covered, but not too thickly, then shake off any extra flour and lay the fillets on wax paper. Add more oil or lard to the pan if needed to fry the second batch, and make sure it’s hot before adding the fish.