Finally, the chilly weather is on its way out, and we can enjoy the brighter, sunny days of summer. I don’t know about you, but this past winter was cold, and I am ready for flip-flops, tank tops and shorts.
Grouper is a firm white fish that is flaky and moist with a distinct mild flavor. The fish is steamed in a foil pouch in its own juices and delivers great flavor.
Grouper is an easy to make white fish that is mild in flavor and available just about anywhere. I used an Italian seasoning, but any mix of dried oregano, basil, rosemary, garlic salt and parsley will do.
Remove the foil packet from the grill and wait one minute before opening. If you make a recipe, be sure to snap a photo and hashtag it #homeandplate.
Place cabbage in a large bowl and slightly bruise with a meat mallet. Lightly coat a baking sheet with canola oil spray.
In a medium bowl, combine tomatillos with remaining ingredients for salsa. Spread on sheet pan and bake until crispy, 5 to 10 minutes, being careful not to burn.
Before grilling, let meat come to room temperature. Gently shake off excess marinade and place meat on grill for about 8-10 minutes on each side until desired oneness (I like to add a little fresh cracked pepper on top while grilling).
Pull meat off grill and let rest for 10 minutes and then slice. ×Love Love'd Have Seconds! Meh... Not Feeling Needs A Do-Over.
Gently shake off excess marinade and place meat on grill for about 8-10 minutes on each side until desired oneness (I like to add a little fresh cracked pepper on top while grilling). Pull meat off grill and let rest for 10 minutes and then slice.
This was the first time that my attempt at cooking London Broil was a huge success and it was a big hit at a family gathering. I also made these easy Foil Packet Potatoes.
Once you join, you'll be able to save & share your favorite deals, rate posts and recipes and add items to your Violist and Cookbook! A cross between sea bass and halibut, grouper is a white lean fish with a delicate mild sweet flavor, firm texture and heavy flake that remains lovely and moist when cooked.
Delicious grilled, braised, poached, sautéed or barbecued, grouper is an enormously popular fish in Florida, and can be found on most menus either blackened, fried or grilled and served as Grouper Sandwiches. A gentle medium-sized fish, I've come across wild grouper while scuba diving in the warm waters off the coast of Nevada in the British Virgin Islands.
A timid docile fish, grouper hide under rocky overhangs as they patiently await their prey. An excellent choice for health-conscious diners because of its high nutritional value, grouper is also both low in fat and calories.
Wash and trim the brussels sprouts and place them in a steamer basket over a pot of water with a cover, in anticipation of steaming them when the fish is being grilled. To serve, spoon a generous pool of tomato sauce in the middle of two warmed dinner bowls and top with the grouper files.
To pump up flavor as well as juiciness, our marinades combine both approaches, with soaking liquids that not only contain lots of seasonings and flavorings but so much salt, you might even call them “brigades” (In fact, our marinades typically have two to three times more salt than our brines.) As in a brine, salt in a marinade affects meat in two ways.
Combine eggs and 2 tablespoons cold water in a pie dish and beat light with a fork. 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.
10/30/2011 This sounds delicious and very versatile. The amount of white flour remaining after dredging is negligible and the oil is olive oil.
How can a recipe that uses white flour and is fried be called “healthy”? 10/30/2011 Skip the flour and throw some sliced Visalia onions into the olive oil while it is heating.