Lightly beat the eggs, then stir together milk and pour over the grouper bites. Next, combine flour, breadcrumbs, cornstarch, grits, salt, pepper, garlic, oregano, and chili powder in a gallon-sized plastic bag with a sturdy top.
Lbs grouper fillets, cut into 1-inch pieces DIRECTIONS Stir together the mayonnaise, green onions, jalapeños, hot sauce, lemon juice, salt and red pepper in a medium bowl.
Heat oil to 350×F. Dredge fish in flour then in hush puppy mix. Place fish in oil and fry in batches 3 to 4 minutes on each side or until golden.
My most requested recipe especially during the summer months here at the beach, adults and kids. Go ahead and start that before anything else and prepare based on the directions on the container.
Start the mushrooms: melt the butter in medium-size skillet over med/med-high heat. When foaming has subsided, add the mushrooms, and let them cook without stirring, 2 minutes.
Turn the heat down to medium, and keep an eye on it as you prepare the fish. Once the oil is hot, add the fish, spice side down to the skillet.
Make the plates: first, layer the mushroom/red pepper, following by the black rice and finally the fish. We missed this opportunity, but a garnish of fresh parsley would look great.
1 Toast fennel seeds in small dry skillet on medium heat 30 seconds or until aromatic. Crush seeds in small bowl with mortar and pestle, spice mill, clean coffee grinder or rolling pin.
4 Tips: Serve with Vanilla Before Blanc for a special presentation. Today Peruvians still use the fruit to make the dish, but because it is unlikely you'll find turbo in any grocery store north of Lima, I've used, grapefruit and lime juice here; I add passion fruit juice at the very end to make sure its distinctive taste stays clear.
12 ounces grouper fillets 1 cup fresh grapefruit juice 1/2 cup fresh lime juice 1/2 Scotch bonnet Chile, stemmed, seeded, and minced Kosher salt 1 small ripe tomato, peeled, seeded, and chopped 1/2 small red onion, minced 3 tablespoons finely diced black olives 2 scallions, white parts only, chopped 1/4 cup extra virgin olive oil 1 tablespoon chopped cilantro 1/3 cup passion fruit juice Freshly ground black pepper to taste Drain the fish in a strainer, pressing firmly to release as much moisture from the grouper as possible.
I warmed 2 tablespoons of grapeseed oil in a sauté pan over medium high heat until the oil was shimmering then gently placed the fish into the pan…the rest is tasty, melt in your mouth history and you can read the details in the recipe below. Note: If you want to jazz this sauce up there are many variations; add a little white wine, some chopped shallots, or a splash of heavy cream and reduce these along with the lemon juice for a little extra flavor.
Swirl the sizzling juice for about 30 seconds then return the pan to the heat to reduce the moisture. Still off the heat, continue swirling in the butter cubes until all are incorporated into a rich sauce.
The first order of business was making a Thai style marinade for the steak and a batch of quinoa that would complement those flavors. For the dressing I had used This Recipe from a blog that I follow and added only a teaspoon of tamarind paste and a splash of fresh coconut milk for a flavor boost.
I tossed each portion gently with ½ cup each of the quinoa and garnished the salad with cucumber slices, fresh parsley, and some pickled baby beets that were also on hand. After dressing the salad I set the cooked fish and sliced steak on top and sprinkled everything with a few black and white sesame seeds.
Dissolve the dark soy sauce in the water then pour, while stirring, over the quinoa. Fluff the quinoa with a fork and allow it to cool before tossing into your salad, remove the lemon grass and garlic before serving.
I love the taste of the lime and the capers and the vodka is always an interesting ingredient; together these flavors compliment the fish perfectly. Once you’ve had a little practice it only takes 10 minutes or so to prepare and it’s an impressive and tasty enough dish for company.
It really is a very convenient way to cook fillets, steaks, or chops when you don’t have hours to spend in the kitchen. What makes pan-searing even more appealing to me is the browning really gives whatever you are cooking a real boost of flavor.
Any time you feel your pan might be getting too hot the first step is to simply move it off the burner. Remember, fish will continue cooking for a minute or two after you remove it from the heat so be careful not to overcook it.
Depending on the thickness of your fillets it should take no longer than 5 to 7 minutes in the oven to finish cooking through. Side notes: Yes, this recipe contains butter…possibly as much a 1 tablespoon (or pat) per serving which if you think about it really isn’t that much.
Carefully remove the fish to an oven-proof dish and place it in the oven to finish cooking through. Swirl the sizzling juice for about 30 seconds then add the vodka and return the pan to the heat.
After a couple of nights of take-out food I was ready for a real meal, so I stopped by Costco on my way home from work. With this beautiful fish and the fresh lemons I already had on hand it wasn’t hard to decide on a theme for my dinner for one.
Often when preparing a meal I look for one common theme that will highlight each part of the menu. Whether it’s garlic, a herb such as thyme or rosemary, or in this case fresh lemon, I use my theme ingredient in each of the dishes I serve.
Zucchini, Halved lengthwise then cut into roughly ¼” slices Two- Med. Warm 1 tbsp of olive oil in a 10” skillet over medium heat.
Stir occasionally until squash is mostly cooked but still a little firm in the center (tender crisp) then season with salt & pepper. Toss with the lemon juice, turn off the heat, and leave the skillet on the burner to stay warm until serving.
Season fish pieces with salt & pepper, dust each with flour (shaking off excess), then dredge in egg to completely coat. Gently and carefully lay the fish into the pan, you should immediately hear sizzling.
Back on the heat, add wine to the pan and whisk to dissolve any brown bits. Continue boiling, whisking occasionally, until most of the total liquid has reduced and some thickening has begun.
(If the liquid seems to boil too rapidly just move the pan off the heat until it is back under control.) When the liquid has reduced to almost a syrup, remove the lemon slices and turn off the heat.
When each addition of butter has completely melted, add the next 2 or 3 pieces until all has been incorporated into the sauce. If it is too thick, stir in a splash of wine to loosen…if it is too liquid just let it cook with the residual heat another minute or so.
Tagged beans, butter, cannelloni, Corina, Costco, cucumber, Dinner, dressing, Easy, eggs, Entrée, Fish, food, Frances, good, Grouper, herbs, Italian, kidney, lemon, Menu, recipe, Recipes, salad, seafood, seasons, shallot, Snapper, squash, Tilapia, Tomato, white, Wine, yellow, zucchini So here is a super quick, healthy, yet tasty menu that’s easy enough to throw together on a weeknight.
Broiled Fish w/Pesto over Mixed Greens, Roasted Asparagus, Quinoa and Whole Grain Brown Rice Fresh fillets of halibut (pictured), Corina, grouper, or tilapia if you must, sliced into 4 to 6 oz portions.
On a foil covered cookie sheet gently roll the spears in a single layer while drizzling with just enough of the oil to coat. While the asparagus is in the oven place the fish on another foil covered cookie sheet and roll each piece while drizzling with about 1 Tablespoon of olive oil.
(Note for step 5: If you have a conventional oven, leave the door cracked open an inch or so to the first stop. (Note: You want the fish to cook fast and until the flesh is just becoming opaque (no longer transparent) in the center.
While the fish is cooking nuke the quinoa and prep your plates with about 1 cup each of the dressed greens and a carefully placed serving of the Asparagus. Remove the fish from the oven and carefully place each serving on top of the greens.