Also, because they are higher up on the food chain without many natural predators their population is making a tremendous comeback. One of the many ways I love to prepare black grouper is with a pinko (Japanese breadcrumbs) Parmesan crust.
Season through all stages of cooking: fish, flour, eggs, and bread crumb mixture. Dredge your fish through the flour, then your egg wash and then pack down into your bread crumb mixture assuring that the whole filet is covered in breadcrumbs.
If cooking is not your thing come try it out at the club at Key West Harbor and tell them Chef Martin invited you. He is classically, French trained and specializes in Key West's fresh seafood.
Spearheading the 'Ocean To Table' movement, Chef Martin makes an amazing array of truly unique, Key West and Caribbean delicacies, utilizing local seafood and exotic, indigenous flora and fauna. His natural creativity, coupled with classical training and a desire to preserve the largely lost, culinary traditions of his heritage, meld an exotic mix of Cuban, Asian, Afro-Caribbean and French-West Indies with tastes that are exclusively, undeniably, Key West.
Famous for his “CAA China” (Cuban, China Box) Pig Roast, Key West-Fresh Paella, Island Style Smoke and a passion for upscale, Beach Barbecue with indigenous wood flavors, Chef Martin's mission is to bring back the traditional flavors of Key West, that have been lost in time. Chef Martin is also an accomplished, “Gastronomical' Columnist and Published Author, who has been featured in many TV shows, magazines and periodicals including HGTV and Travel Channel's 'Bizarre Foods America', to name a few.
Your daily values may be higher or lower depending on your calorie needs. **Nutrient information is not available for all ingredients.
Amount is based on available nutrient data. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
And, I make this delicious, baked, breaded, fish main course often. 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.
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. Serve this delicious fish with my easy cheese grits and a nice tossed salad.
Print Pin Crispy Oven Baked Grouper checks all the boxes; it's quick, it's easy, it's foolproof, and every last bite of the fish is pure crunchy, flaky, deliciousness! 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.
There’s a little fish store about 5 minutes from my house that’s family owned. I like it because I can speak to the owner about the fish, whether it’s wild, preparation techniques, etc.
Cook for approximately 25 minutes, or until golden brown, or fish flakes easily. 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.
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. DEAR DOROTHY: At a restaurant in Naples I had Bailey's Irish Cream Pie.
DEAR ALICE: Here is one of my favorite dessert recipes using Baileys Original Irish Cream liqueur. 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. Mix together the pinko and Parmesan cheese in a large bowl.
Add the oil to the hot pan, followed by the fish fillets taking care not to crowd them. Cook the crusted fish fillets approximately 3 minutes each side or until golden brown.
Transfer the files to a baking sheet and place in the oven for 5 to 7 minutes or until internal temperature reaches 160 °F. Reduce the heat to a simmer and cook until the liquid is mostly absorbed and the grits have started to thicken.
Add the cheese and continue to stir until it has all melted, then season to taste with salt and pepper. Toss the Broccolini in the lemon juice, salt, pepper and olive oil so that its evenly coated.
Mix together the parsley, olive oil, vinegar salt and pepper in a medium-mixing bowl. Divide the cheddar grits evenly between four entrée plates On top of the grits put a few grilled Broccolini stalks, followed by the crusted grouper fillet Add a portion of the marinated cherry tomatoes to the plate and serve immediately.
In 1874, Antoine being in ill-heath, took leave of his family, with the management of the restaurant in his wife’s hands. He felt he had not much longer to live and wished to die and be buried in his birthplace in France.
He told his wife he did not want her to watch him deteriorate and said as he left; “As I take boat for Marseilles, we will not meet again on earth.” He died within the year. He wanted to use a local product in order to avoid any difficulty in procuring it.
According to legend, it is said that a customer exclaimed with delight after eating this dish, “Why, this is as rich as Rockefeller!” The dish was given the name Rockefeller because the green was the color of greenbacks and the whole dish was so rich that he wanted a name that would signify the “richest in the world.” The first name to come to his mind was John D. Rockefeller (1839-1937), a name once connoted the absolute pinnacle of wealth and position.
No other American dish has received so much praise and attention as Oysters Rockefeller. Fresh (I used organic) spinach 1 small shallot finely chopped 2 to 3 cloves garlic finely chopped splash of white wine (I used a Pilot Origin from Imperf Wines) 4 TLS heavy whipping cream 6 oz.
Flaked or shredded Parmesan cheese 1/2 C Pinko bread crumbs 2 TLS butter fresh chopped parsley rock salt/coarse salt black pepper zest of one lemon wedges You should NOT need to add additional salt…the butter and bacon will provide plenty.
Add about one half of the crisp bacon pieces to the spinach mixture…stir to combine. In a small bowl, melt the remaining two tablespoons of butter in the microwave.
Remove from microwave and add in the Pankobreadcrumbs …stir well to coat the breadcrumbs. Pour the rock/coarse salt on the bottom of the pan…this will help keep the oysters remain steady as you fill and bake.
Place one or two spoonfuls of the spinach mixture on top of each oyster. You will notice that the cheese will melt and the breadcrumb topping will turn a golden brown.