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.
Roast corn in its husk for 12 minutes, then set aside until cool enough to handle. Set kernels aside and add cobs to a pot with heavy cream and crème France.
Bring mixture to a boil, then adjust heat to maintain a simmer for 10 minutes. Remove from heat, strain and reserve liquid, and discard cobs.
In a large pan, cook bacon over medium heat until golden and crispy. Add peas, corn kernels, and cream mixture and cook for another minute.
Season with salt and pepper, remove from heat, and stir in herbs. While blender is running, slowly drizzle in remaining oil and blend until smooth.
Pour the mixture through a fine mesh strainer lined with a cheesecloth and discard the solids. Top grouper with marinated tomatoes and a drizzle of basil oil.
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This recipe is a simple, yet tasty, way to prepare grouper. Being cooked on a pan, you get a nice crispy taste with every bite.
Sea salt and freshly ground black pepper to taste Heat a grill pan on medium to medium high heat. Stir the zest and juice of one key lime into the softened butter. Brush Key lime butter on each red grouper fillet and season with salt and pepper to taste. Place fillets on the grill pan.
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Combine sour cream and 2 tablespoons lime juice. Combine corn, tomato, green onions, 1 tablespoon lime juice, 1 tablespoon oil, cilantro,jalapeño pepper, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a bowl.
Heat total shells according to package directions; keep warm. Place fish on grill rack coated with cooking spray; grill 6 to 7 minutes on each side or until fish flakes easily when tested with a fork.
Top each tornado shell with 1/4 cup shredded lettuce. Spoon onion and bell pepper mixture evenly over lettuce; divide fish evenly over onion and bell pepper mixture.