Bronzed Grouper with Chimichurri Sauce
I have been working on some recipes that are Keto friendly to help a friend. This week I want to share a couple with you.
This recipe has had no changes to it. There are plenty Keto friendly dishes on everyday menus.
4 8-ounce grouper fillets
1 stick butter, melted
Heat a large sauté pan over medium heat. Dip grouper in butter. Season both sides with plenty
of Blackening seasoning. Cook evenly on both sides until fish is flaky.
1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
3-4 garlic cloves
2 Tbsps fresh oregano leaves (can sub 2 teaspoons dried oregano)
1/2 cup olive oil
2 Tbsp red or white wine vinegar
1 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes
Finely chop the parsley, fresh oregano, and garlic (or process in a food processor several pulses). Place in a small bowl. Stir in the olive oil, vinegar, salt, pepper, and red pepper flakes. Adjust seasonings. Serve immediately or refrigerate. If chilled, return to room temperature before serving. It will keep for a day or two refrigerated.
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!