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Grouper
- Thread starter JKurz1
- Start date
J
jenscats5
Guest
This sounds good:
http://www.ecook.co.nz/recipes/674.html
Also:
Almond Crusted Striped Bass
4-6 oz. Wild Striped Bass filets, skin and pin bones removed
1 Egg
1 cup Water
1 cup Flour
2 tsp. Salt
1 cup Almond Flour
3 oz. Unsalted Butter
2 Blood Oranges, segments and juice
2 oz. Mirin
Directions
In a small bowl whip egg and water until smooth. Put the almond flour and salt in a pie pan for coating the fish. Lightly brush the flesh sides of the filets with the egg mixture the lightly coat with the almond flour. In a sauté pan over medium high heat add 2-oz. butter and cook until brown and starting to smoke. Carefully add bass filets cooking almond sides first until brown and crisp, turn filets cooking briefly until fish is set. Transfer fish to a warm platter. Pour off excess oil from the fish pan, add orange juice and mirin, reduce to light syrup. Remove from heat cover and keep warm. Just before service swirl in remaining 1 ounce of butter add orange segments and adjust seasoning.
I don't see why you couldn't use grouper in place of the other fishes mentioned....
http://www.ecook.co.nz/recipes/674.html
Also:
Almond Crusted Striped Bass
4-6 oz. Wild Striped Bass filets, skin and pin bones removed
1 Egg
1 cup Water
1 cup Flour
2 tsp. Salt
1 cup Almond Flour
3 oz. Unsalted Butter
2 Blood Oranges, segments and juice
2 oz. Mirin
Directions
In a small bowl whip egg and water until smooth. Put the almond flour and salt in a pie pan for coating the fish. Lightly brush the flesh sides of the filets with the egg mixture the lightly coat with the almond flour. In a sauté pan over medium high heat add 2-oz. butter and cook until brown and starting to smoke. Carefully add bass filets cooking almond sides first until brown and crisp, turn filets cooking briefly until fish is set. Transfer fish to a warm platter. Pour off excess oil from the fish pan, add orange juice and mirin, reduce to light syrup. Remove from heat cover and keep warm. Just before service swirl in remaining 1 ounce of butter add orange segments and adjust seasoning.
I don't see why you couldn't use grouper in place of the other fishes mentioned....
J
jenscats5
Guest
POACHED FISH WITH ORANGE SAUCE
INGREDIENTS
4 4-ounce fresh or frozen fish fillets
1 medium cucumber
1 teaspoon finely shredded orange peel
1 cup orange juice
1 medium carrot, shredded
¼ teaspoon salt
1 tablespoon cornstarch
1 tablespoon water
DIRECTIONS
Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Measure thickness of fish. Set aside.
Chop enough of the cucumber to equal ½ cup. Thinly slice the remaining cucumber; set aside.
In an ungreased 10-inch skillet stir together the orange peel, orange juice, carrot, and salt. Bring the mixture to boiling. Carefully add fish to skillet. Return the mixture just to boiling; reduce heat. Cover and simmer for 4 to 6 minutes per ½-inch thickness of fish or till the fish flakes easily when tested with a fork.
Place cucumber slices on a platter. Use a slotted spatula to transfer fish to platter atop cucumber. Cover with foil to keep warm.
For sauce, in a small bowl stir together the cornstarch and water. Stir into the mixture in the skillet. Cook and stir till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in the chopped cucumber. Spoon the sauce over fish.
Makes 4 servings.
TIME
Preparation Time: 20 min.
Cooking Time: 4 min. per ½-inch thickness of fish
INGREDIENTS
4 4-ounce fresh or frozen fish fillets
1 medium cucumber
1 teaspoon finely shredded orange peel
1 cup orange juice
1 medium carrot, shredded
¼ teaspoon salt
1 tablespoon cornstarch
1 tablespoon water
DIRECTIONS
Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Measure thickness of fish. Set aside.
Chop enough of the cucumber to equal ½ cup. Thinly slice the remaining cucumber; set aside.
In an ungreased 10-inch skillet stir together the orange peel, orange juice, carrot, and salt. Bring the mixture to boiling. Carefully add fish to skillet. Return the mixture just to boiling; reduce heat. Cover and simmer for 4 to 6 minutes per ½-inch thickness of fish or till the fish flakes easily when tested with a fork.
Place cucumber slices on a platter. Use a slotted spatula to transfer fish to platter atop cucumber. Cover with foil to keep warm.
For sauce, in a small bowl stir together the cornstarch and water. Stir into the mixture in the skillet. Cook and stir till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in the chopped cucumber. Spoon the sauce over fish.
Makes 4 servings.
TIME
Preparation Time: 20 min.
Cooking Time: 4 min. per ½-inch thickness of fish
J
jenscats5
Guest
JKurz1 said:
Put a piece of tinfoil/aluminum foil on the gril first, that when when it starts to fall apart it won't down down into the flames....
otherwise, get a fish pan for the grill....
J
jenscats5
Guest
Xero said:
Yeah, but grilling is more fun!!
