In case you cannot find grouper, tile fish or monkish would be a good alternative. I like my peppers to be mixed -- red, yellow and green -- and I like thicker slices, so they don't overcook.
Bring to a simmer, season with 1 teaspoon of the salt, and add the thyme sprigs. Once the potatoes are cooked, season the fish with the remaining ½ teaspoon of salt, and add it to the stew.
Finely chop the Fresh Oregano (10 sprigs) and Italian Flat-Leaf Parsley (10). Distribute evenly across the pan, and allow browning without stirring for 4-5 min.
Add the diced pepper and crushed garlic, and cook while stirring for about 3 minutes. Add parsley, oregano and Kosher Salt (1/2 tsp).
While the potatoes simmer, cut the Grouper Fillets (8 oz) into 4 equal pieces, and season with Kosher Salt (to taste) and Freshly Ground Black Pepper (to taste). Add the fish to the pan, submerging the pieces in the liquid as good as possible.
It is packed full of delicious flavors that are sure to satisfy the heartiest of appetites. You will flip over the home-made tomato and sweet pepper sauce that the chunks of Grouper filet and potatoes swim in.
Distribute evenly across the pan, and allow browning without stirring for 4-5 minutes. Add the peppers and garlic, and cook while stirring for about 3 minutes.
Reduce heat to medium, and bring to a simmer. While the potatoes simmer, cut the fish into 4 equal pieces, and season with salt and pepper.
Add the fish to the pan, submerging the pieces in the liquid as good as possible. Simmer gently for about 5 minutes or until the fish is cooked through.
Add the peppers, and cook until they just begin to wilt around the edges, about 3 minutes. Bring to a simmer, season with 1 teaspoon of the salt, and add the thyme sprigs.
Once the potatoes are cooked, season the fish with the remaining ½ teaspoon of salt, and add it to the stew. Spread the baguette slices on a baking sheet and brush with 1/4 cup of the oil.
Step 2 Heat the remaining 2 tablespoons of oil in a large pot. Stir in the honey and tomato paste and cook until lightly caramelized, about 4 minutes.
Often times, the highest quality of meat in a fish is discarded after it is filleted. In groupers, the head bares the fattiest and richest meat in the entire fish.
At the same time use another large pot and cook/boil head for around 10 minutes or until skin is coming off and meat is cooked. Once all meat has been picked clean from head, add to boiled potatoes.
Serves 15 to 20 bowls of chowder perfect for football games or cold winter days In a large saucepan, melt the butter over high heat.
Add the onion, celery, and chili pepper and sauté until tender; stir in the tomato paste. Serve in bowls and drizzle with rum and sherry peppers.
Season the fish with a little salt, pepper, saffron, paprika and white wine. Add the fish together with the marinade and cook over low heat with the pan covered for about 30 minutes.
Put the olive oil, the onions cut into round slices, the peeled garlic and the bay leaf in a saucepan and sauté until the onion start to turn slightly golden brown, stirring occasionally. Add the fish together with the marinade and cook over low heat with the pan covered for about 30 minutes.
1/4 cup reduced-sodium soy sauce 2 tablespoons lemon juice 2 pounds grouper or red snapper fillets 1 medium onion, cut into 6 wedges and separated 3 teaspoons olive oil, divided 1 medium green pepper, sliced into thin rings 1 medium sweet red pepper, sliced into thin rings 1 medium sweet yellow pepper, sliced into thin rings 1 can (14-1/2 ounces) diced tomatoes, drained In a small bowl, combine soy sauce and lemon juice.
Meanwhile, in a large nonstick skillet, cook onion in 1 teaspoon oil for 1 minute. Drain fish, discarding marinade in dish.
In a large nonstick skillet coated with cooking spray, cook fish in remaining oil for about 8 minutes on each side or until fish flakes easily with a fork. Arrange two-thirds of pepper mixture on a serving platter; top with fish.
Top with remaining pepper mixture and drizzle with reserved marinade. Diabetic Exchanges : 4 lean meat, 2 vegetable, 1/2 fat.
Working in batches, add steak to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside. Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.
Whisk in flour and tomato paste until lightly browned, about 1 minute. Stir in wine, scraping any browned bits from the bottom of the stockpot.
Stir in beef stock, thyme, bay leaves and steak. Bring to a boil; reduce heat and simmer until beef is very tender, about 30 minutes.
*TO FREEZE: Let cool completely; portion into plastic freezer bags in individual servings, squeezing out any excess air before sealing. Lay the bags flat in a single layer in the freezer (this will help them freeze quickly).