Recipes
Blackened Grouper WITH HAVARTI GRITS AND RED PEPPER COULIS FISH CASUAL COASTAL SEAFOOD BLACKENED GROUPER 1 6 oz. piece of grouper 2 oz. Blackened Seasoning 1 oz. vegetable oil 1 oz. vegetable oil METHOD Season grouper heavily with blackened seasoning.
Add oil. Slowly place fish in center of the pan. (Be careful not to splash the oil). Cook fish for 2 minutes on each side, or until fish is white and flaky in the center. Turn off heat, then remove fish from the pan.
Heat medium sauté pan until hot. Add oil. Slowly place fish in center of the pan. (Be careful not to splash the oil). Cook fish for 2 minutes on each side, or until fish is white and flaky in the center. Turn off heat then remove fish from the pan. HAVARTI GRITS ( YIELDS 1 GALLON) 3 quarts – Chicken Stock 1 pound – Cream Cheese 3 cups - Stone Ground Grits ¼ cup - Shredded Parmesan Cheese 1 pound– Havarti Cheese, shredded Salt and pepper to taste
RED PEPPER COULIS (YIELDS- 3/4 QUART; SHELF LIFE: 3 DAYS; 3 HOURS ON LINE) 3 each- Red peppers ½ cup- Apple juice concentrate ½ cup- Goat cheese Salt and pepper to taste METHOD For peppers: over medium high heat, char exterior evenly on all sides, remove from heat and allow to cool for 1 minute. Next, place cooked pepper in a bag, seal and allow charred exterior to sweat off, this should take 4-5 minutes. Remove pepper from bag, remove exterior skin, fillet pepper and discard seeds. In a blender or food processor, puree peppers until smooth, then add apple juice, pulse 2-3 times and then finish with goat cheese. Taste, season and serve or store.
METHOD Season grouper heavily with blackened seasoning. Heat medium sauté pan until hot. A P R I L 2 0 2 1 // 233
