Percentages are based on a diet of 2000 calories a day. Today’s diets are fraught with mega-quantities of salt refined sugar, processed flour, and artificial additives.
Well, there is the sea mother to all life on Earth provides us with one of the perfect sources of protein and nourishment. The Grouper, a fish many shun in favor of the Salmon and the Tuna.
IT is a nutritious medley of shrimp, grouper, and andouille sausage. Trinity of Green Pepper, Onions, and Celery provide the extra spice along with the addition of Lea & Perkins Worcestershire Sauce and Louisiana Hot Sauce.
England has adopted Curry to the point that it can almost be considered the national dish. If you add Grouper to the mix, you now have a taste treat that just might make it a meal that is not only nutritious but also weans your family away from processed fast food forever.
Though, the writer would add an extra tsp of ground Cayenne Pepper as well. Today, You’ve learned also about the grouper as it has on the average of about 23 grams of protein per serving and it has both potassium, which you need and a low sodium rating that you want.
This makes it the perfect defense against High Blood pressure as well as an excellent way to kick a fast-food craving as it can replace the garbage ingredients with spice and herbs as we have shown with the Fish Curry and the Cajun Fish Stew. Grouper is healthy reasonably priced it is a hedge against obesity and Type II Diabetes.
4 (4 -ounce) grouper or cod filets2teaspoonsdriedcajun seasoning 4 onion sandwich buns, split, toasted1/ 4 cup tartar sauce 4 tomatoes slices 4 lettuce leaves Pat fillets dry with paper towel sprinkle both sides with Cajun seasoning.
Cook 10 to 14 minutes or until fish flakes easily with fork, turning once. Fill each with tomato slice, lettuce leaf and cooked fillet.
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.
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.
A gram is a unit of weight equal to 1/1000 TH of a kilogram. A gram is the approximate weight of a cubic centimeter of water.
An ounce is a unit of weight equal to 1/16th of a pound or about 28.35 grams. In my previous post I mentioned that my focus this month is to give you ideas to jump start the new year using nutritious and sustainable ingredients.
However, I left my cell phone at home and noticed after bringing the Grouper home, that it’s not on the “Best Choice” list of fish from SeafoodWatch.org, but on the “Good Alternative” list (Buy, but be aware there are concerns with how they’re caught or farmed). If we know what we’re purchasing ahead of time, and avoid seafood that have undesirable farming practices, we stand the chance of making a point, in hopes, to eventually reducing these issues.
Place Butternut Squash on a foil lined sheet pan & drizzle lightly with olive oil. Rub with olive oil and sprinkle lightly with salt & pepper.
In a non-stick skillet place quarter size of olive oil in the pan. Add rinsed Quinoa and allow heating until fragrant (3 minutes).