Gourmet Grouper Recipe 45 Food

GOURMET GROUPER

Steps:

• Combine cheese, margarine, mayonnaise, green onions and chives in a small bowl and stir well. Set aside.
• Place fillets on a lightly greased rack in a broiler pan. Dizzle lemon juice over fillets; sprinkle with pepper. Broil 6 inches from heat 8 to 10 minutes or until fish flakes easily when tested with a fork.
• Remove from oven and spread tops of fillets with cheese mixture. Broil an additional 2 minutes or until cheese is lightly browned and bubbly.
• Remove fillets to a serving platter. If desired, garnish with lemon slices and fresh chives.

GOURMET GROUPER

Steps:

• Preheat oven to 350 degrees.
• Wash fish and lay on bottom of foil-lined broiler pan.
• Sprinkle lemon, season salt and white pepper over fish. Season to your taste.
• Bake 20-25 minutes until fish flakes easily. Drain off juices.
• Combine mayonnaise, crab, and cheese. Spread over fish.
• Place under broiler until just starting to brown.
• Sprinkle with almonds.

PAUL'S GRILLED GROUPER

Steps:

• Preheat the grill to medium-high.
• In a small bowl combine the butter, garlic, Parmesan, Essence, and olive oil and whisk to combine.
• Lay the fillets on the grill, scale side down, and brush generously with the melted butter mixture. Close the grill cover and cook for 3 minutes. Open and brush again with the melted butter mixture. Repeat this process until the flesh is firm and opaque, for a total cooking time of about 12 to 15 minutes for this size fish. The last minute of cooking time, sprinkle with the fresh herbs. Remove from the grill and serve immediately with Arugula and Orange Salad.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a large salad bowl, combine the arugula, spinach, red onion, and orange segments.
• In a small bowl, whisk together the mustard, orange juice, and vinegar. While whisking, slowly drizzle in the oil. Whisk until emulsified and season with salt and pepper.

GROUPER WITH TOMATO AND BASIL

Steps:

• Working off heat, put 1 tablespoon oil in a 10-inch nonstick skillet and add fish, turning to coat with oil on both sides. Arrange fish skinned sides down and sprinkle with salt and pepper.
• Toss together tomato, garlic (if using), basil, remaining tablespoon oil, and salt and pepper to taste in a small bowl, then mound on top of fish. Cover skillet with a tight-fitting lid and cook fish over moderately high heat until just cooked through, about 8 minutes.