Citrus Crusted Grouper W Pan Butter Sauce Food

GROUPER WITH LEMON WHITE SAUCE

Steps:

• Mix flour, salt, pepper, and lemon pepper in bowl until well blended. Reserve 4 1/2 tablespoons of seasoned flour in a small bowl, and set aside. Rinse grouper fillets, and pat dry. Dredge grouper in the seasoned flour.
• Melt the clarified butter in a skillet over medium-high heat. Place the grouper in the skillet and cook until lightly browned and the fish is easily flaked with a fork, 2 to 4 minutes on each side. Remove from skillet, and set aside. Drain any remaining clarified butter in the skillet, and wipe clean. Add the chilled butter and lemon juice to the skillet. Cook and stir until the butter is melted. Gradually whisk in the reserved seasoned flour; cook and stir for 5 minutes. Stir in the hot milk, whisking constantly until the sauce has thickened, about 5 minutes more. Serve sauce over the grouper.

PAN FRIED FISH WITH A RICH LEMON BUTTER SAUCE

Steps:

• LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
• Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
• Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.
• FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.
• In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.
• SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.

PECAN CRUSTED HALIBUT WITH LEMON WINE SAUCE

Steps:

• Preheat oven to 425 degrees. Cover a cookie sheet with aluminum foil; give it a good coating of non-stick spray. Pat the pieces of halibut dry with a paper towel, lightly season with salt and pepper, then place onto prepared baking sheet. Keep pieces about 1/2-1 inch apart.
• In a separate bowl place Panko breadcrumbs, pecans, and Parmesan cheese. Stir to combine. Add melted butter, horseradish, Dijon mustard, chopped parsley, dill, and lemon zest. Mix with a fork until mixture is crumbly.
• Using a spoon and/or your hands, divide crumb mixture evenly on top of each fillet. Cover the top completely, pressing crumbs onto fish to get them to "stick". Scoop crumbs up that fall off fish; gently press them back onto fish. When all halibut pieces are coated, drizzle olive oil on top. Bake (uncovered) at 425° F for 12-15 minutes, until cooked through and crust is golden brown.
• While halibut bakes, make lemon wine sauce. Heat olive oil in saucepan on medium. When hot, add shallots. Stir and cook for 2-3 minutes, until shallots are slightly soft. Turn heat to High. Pour in wine and lemon juice. Bring to a boil; stir and continue to cook for 6-8 minutes (or 5-6 minutes if making half recipe), until the liquid has reduced slightly. Turn heat back to Low. Add butter. Stir until butter has melted and is incorporated into sauce. Remove pan from heat. Stir in fresh (or dried) dill. Taste sauce; season with salt and pepper.
• When halibut is done, crust will be a gorgeous golden brown color, and fish should be cooked through. Use a spatula to place halibut onto individual serving plates. Drizzle with lemon wine sauce. Serve, and enjoy!

OVEN-BAKED GROUPER RECIPE - EASY CRISPY PANKO COATED FILLETS

Steps:

• Preheat the oven to 300 degrees F.
• Melt butter in a small skillet over medium heat. Add garlic and thyme and cook for about 30 seconds. Stir in panko and pepper and cook until the panko is golden brown, which should take about 6 minutes. Remove from the heat and set aside.
• Combine mayonnaise and lemon zest in a small bowl.
• Use a paper towel to pat dry the fish fillets and season to taste with salt and pepper.
• Set a wire baking rack inside a rimmed baking sheet and spray with non-stick cooking spray.
• Use a pastry brush and coat the tops and sides of the fish fillets evenly with a thin layer of the mayonnaise mixture.
• Dredge the fillets in the panko breadcrumb mixture and make sure the top and sides are evenly coated. Do not coat the bottom.
• Place the fillet, panko side up, on the baking rack and repeat with the remaining fillets.
• Bake the fillets for about 30-35 minutes, or until a meat thermometer inserted in the thickest part of the fillet registers 140 degrees and the fish flakes easily when a fork is inserted.

POTATO CRUSTED SNAPPER IN BEURRE BLANC SAUCE

Steps:

• Using a Chinese or a regular mandoline, finely julienne the potatoes, and immediately put them into cold water and rinse thoroughly. Repeat 2 or 3 more times, or until water is clear. (The purpose of this is to rinse all the starches and sugars so potatoes do not burn when cooking). Drain water from potatoes and towel dry thoroughly. In a mixing bowl, add potatoes and season with salt and pepper. Add about 1/2 cup of the warm clarified butter, or enough to coat.
• Preheat oven to 375 degrees F.
• Season snapper well with salt and pepper. Take julienned potaotes and put a thin layer on the top side of the fish only. In a large saute pan heat about 1/4-inch of clarified butter over medium-high heat. Carefully lay fillets in pan, potato side down, and pan-fry until potatoes are golden brown. Turn fish over and finish cooking in pan in the oven. Place 1 fillet on each of 4 dinner plates. Top with Beurre Blanc Sauce and garnish with lemon herbs.
• Heat cream in a heavy saucepan over medium-high heat until reduced to 3/4 cup. Reserve. In a large skillet, reduce wine, peppercorns, lemon juice, and shallots over high heat until almost dry (only a little liquid remains). Add reduced cream, whipping constantly. Remove from heat, and slowly whip in butter until thickened and smooth. Serve over snapper.

CITRUS BUTTER SAUCE

Steps:

• Add the oil in a heated small sauce pan. Add the shallots and sauté for one minute.
• Add the Orange juice and white wine and reduce by ¾.
• Reduce the heat to low and add the butter cubes one at a time while whisking the sauce to evenly incorporate the butter; do not allow the sauce to boil as it will break.
• Add the sugar, salt and pepper.
• Stir to combine then strain the sauce through fine mesh strainer.
• Serve hot and Enjoy!

PESTO-CRUSTED GROUPER

Steps:

• Season grouper fillet with salt and pepper. Mix bread crumbs and Greek seasoning in a small bowl. Rub pesto over the grouper and top with bread crumbs.
• Melt butter in a skillet over medium heat. Place fillet in the skillet and cook for 3 to 4 minutes. Carefully turn over and cook until fillet is cooked through, 3 to 4 minutes. Turn over once more, being careful to leave the panko breading in place. Split fillet in half for 2 servings.

GROUPER WITH MEYER LEMON BEURRE BLANC

Steps:

• To make the beurre blanc: Combine the shallots, wine, and vinegar in a skillet over medium-high heat. Bring to a boil, and cook until reduced by half, about 2 minutes. Remove from heat and stir in lemon juice. Pour off liquid, leaving shallots in pan. Whisk in butter one piece at a time, until sauce is thick and emusified (move pan on and off the heat to keep it warm, but not hot). Cover, and keep warm.
• To cook the fish: Preheat oven to 450 degrees. Season fish with salt and pepper. Dredge in flour, tapping off excess. Heat oil in a medium skillet over medium heat. Add fish, skin-side down, and cook for 2 minutes. Turn, and transfer to the oven until cooked through, 5 to 7 minutes. Serve immediately drizzled with sauce.

PAN FRIED COD IN A CITRUS AND BASIL BUTTER SAUCE

Steps:

• Lay the cod filets in a shallow pan or baking dish.
• Zest 1 orange and 1 lemon and add zest to the fish.
• Squeeze the juice from the orange and lemon you just zested and add to the top of the fish.
• Add ¼ cup of the olive oil. Cover and let marinate for at least 1 hour.
• Preheat the oven to 250 degrees F.
• In a large oven safe saute pan heat the remaining 1/4 cup olive oil until hot.
• Carefully shake the excess marinade from the fish, saving it, and drop the fish into the pan.
• Season the fish with some salt and black pepper.
• Cook over a medium heat for about 3-4 minutes and then flip and repeat on the other side.
• Place the fish into the oven to keep warm while you make the sauce.
• In another smaller pan, melt 2 tbsp of butter and add the sugar and remaining leftover marinade from the fish.
• Slice the remaining orange in half and squeeze the juice into the pan.
• Bring to a boil whisking regularly until the sauce has thickened slightly and reduced by almost half.
• Pass the sauce through a sieve and return to the pan.
• Add about ¼ cup of finely shredded basil leaves to the sauce and the remaining 1 tbsp of butter whisking until the butter melts.
• Taste and adjust the seasoning if necessary.
• Bring the fish from the oven and place on your plate. Spoon some of the thickened sauce over it.
• Add more basil if desired and serve with rice or quinoa o the side.

CITRUS CRUSTED GROUPER W/ PAN BUTTER SAUCE

Steps:

• Lightly salt and pepper grouper and press firmly into only ONE side of the grouper to make a nice crust. Heat 2 oz of veg. oil into a non-stick pan ovre medium heat. When pan is hot, place grouper into pan with crust side down. Cook for 1 1/2 minutes. Do NOT cover. When crust is nicely brown turn over filet and add 1/2 cup white wine (or citrus juice) Place pan in oven at 350 degrees for 3-5 minutes, depending on the thickness of the fish. When fish is cone, remove from pan and place back on burner at medium high heat. Add the wine, and juices from the fruits and reduce until thick. Add 2 oz soft butter into pan and swirl. Season with salt and pepper and some basil if desired. Pour over grouper and enjoy.