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. 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. Editor's Note This recipe was tested with Lea & Perkins Marinade for Chicken.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided.
Adding optional ingredients or substituting products could alter the nutritional content of this recipe. The dietary lifestyle and nutritional information are provided for educational purposes only.
Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. A wonderful and flavorful dish that you can choose a variety of fish such as flounder, cod, trout, snapper, etc.
Add the wine, lemon juice, garlic, and shallots. Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
In a large sauté pan, heat the olive oil. Add the fish to the sauté pan, pan-frying for about 4 minutes on each side.
It is more of a sauce and I recommend whisking it together once you've reduced it. It has a sweet and salty type tang to it.
In a momentary lapse of judgement (brain fart) I used a whole stick of butter thinking it was a 1/4 cup. As the sauce was reducing I tasted it and was surprised that the butter was so prominent.
I ended up adding more honey and red pepper flakes and also added a little brown sugar. The end product was just ok by itself but is HEAVENLY when eaten with the fish.
Next time I'll use the correct amount of butter. I ended up putting it into a blender because it separated (butter) then just served it over the grouper.
The first time I made it with grouper (just like the recipe called for). But now I use it for all my fresh seafood, as it's great on both salmon and scallops.
Thumb Up(1) Mo Cooks! There were a few ingredients I didn't have, so I substituted the white wine with a combination of Marin apple cider vinegar dry vermouth and red wine and used a little onion and garlic since I didn't have a shallot.
I reduced the amount of olive oil and used 1-2 tablespoons of brown sugar instead of honey. 01/10/2013 This was very disappointing...there was way too much olive oil in the sauce.
There’s no better place on the web to find Key West dining information and ordering fresh seafood online. Even among the many delicious table fish found in Key West, the grouper stands out as something truly special.
The grouper is a lean, moist fish with a mild yet distinct flavor that doesn’t need much seasoning to emerge. This dish serves four people and goes well with a garden salad, crusty French-style bread, and wild rice or risotto.
Along with our sit down restaurant, walk-up market, and fresh fish delivery, this blog makes Eaton Street your one-stop shopping destination for the freshest, most delectable seafood you’ll find in Key West.