Try some grouper in kitchen

I have noticed that my local market is starting to offer various varieties of fresh fish. While you can get a good piece of fish that is frozen, I will always choose fresh. One of the first fish that I reach for is Grouper.

Grouper is a fish from the Gulf. It has been a mainstay in the state of Florida for generations. Over the years, it has found its way along the coast. It is my favorite fish.

With that in mine, today I will be sharing two grouper recipes. The first combines a tried and true Cajun preparation with a fresh tasting sauce, Bronzed Grouper with Chimichurri Sauce. The second is an interpretation of a classic French dish, Pecan-Crusted Grouper. So gather your ingredients, and Let’s head to the kitchen.

Bronzed Grouper with Chimichurri Sauce

Bronzing is a lot like blackening. It uses the same seasoning, but the pan is not as hot. This allows you to cook indoors without all the smoke associated with blackening. Chimichurri is an Argentinian sauce that works well with fish and other meats.

Bronzed Grouper

4 8-ounce grouper fillets

1 stick butter, melted

Blackening Seasoning

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.

Blackening Seasoning

3 tablespoons paprika

2 tablespoons sea salt

1 tablespoon granulated garlic

4 teaspoons black pepper

2 teaspoons white pepper

1 teaspoon cayenne pepper

1 teaspoon dried thyme

1 teaspoon Italian seasonings

Combine all ingredients in a food processor and mix until blended thoroughly. Store in an air tight container for up to 3 months.

Chimichurri Sauce

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.

Pecan-Crusted Grouper

This is an ode to Trout Almondine. Commanders Palace first thought of replacing the almonds with pecans. This takes the dish a step further by encrusting the fish instead of putting them on top.

1/2 cup all-purpose flour

2 teaspoons Creole seasoning

2 large eggs

1 1/4 cup finely chopped pecans

6 (6-ounce) skinless grouper fillets

1/4 cup butter

1/4 cup olive oil

Brown Butter Sauce (recipe to follow)

Preheat oven to 350℉. Line a rimmed baking sheet with foil.

In a shallow bowl, combine flour and Creole seasoning. In a separate shallow bowl, whisk eggs. In a third shallow bowl, place pecans. Dredge each fillet in flour mixture, shaking off excess. Dip fillet in egg, letting excess drip off. Place fillet in pecans, pressing lightly to cast both sides of the fillet.

In a large skillet, melt butter and oil over medium heat. Add fillets, in batches, and cook 2 minutes on each side or until lightly browned. Arrange fillets on baking sheet, and bake 10 minutes, or until flesh flakes easily. Serve with Brown Butter Sauce.

Brown Butter Sauce

4 cloves garlic, sliced

1 large shallot, minced

3 tablespoons butter

In a small skillet, combine all ingredients, and cook oven medium heat until shallots are tender and butter is browned. Serve warm.

In an effort to eat healthier, my wife and I have been eating more fish. For the most part, seafood has held its cost. In the past, seafood would have been more expensive than other proteins. Now, it is right in line with beef. Enjoy fish, it’s a great change at the dinner table.