Ok secret ingredient is Atlantic Grouper give me 5 dishes Iron Chef..?!
http://www.foodnetwork.com/food/recipes/...
Then I would do a bouillabaisse with grouper.
http://www.epicurious.com/recipes/food/v...
Then a seared grouper, with a wasabi mayonnaise drizzled underneath it.
(that's pretty self explanatory!)
After that, a zucchini-wrapped grouper with butternut squash ash and pinot noir butter sauce.
http://www.foodnetwork.com/food/recipes/...
And for dessert? Why grouper ice cream, of course!
lmao!
I LOVE Iron Chef!
Answers: Hmmm...I would start with a grouper ceviche on top of a light, jicama and avocado slaw.
http://www.foodnetwork.com/food/recipes/...
Then I would do a bouillabaisse with grouper.
http://www.epicurious.com/recipes/food/v...
Then a seared grouper, with a wasabi mayonnaise drizzled underneath it.
(that's pretty self explanatory!)
After that, a zucchini-wrapped grouper with butternut squash ash and pinot noir butter sauce.
http://www.foodnetwork.com/food/recipes/...
And for dessert? Why grouper ice cream, of course!
lmao!
I LOVE Iron Chef!
monkfish rumaki
4 bacon slices, cut crosswise into 1/2-inch pieces
1 1/2 pounds monkfish fillets, membranes removed, cut crosswise into 1/2-inch pieces
1 large head radicchio, thinly sliced (about 4 cups)
Honey Mustard Sauce
Preparation
Sauté bacon in heavy large skillet over medium-high heat until crisp, about 6 minutes. Using slotted spoon, transfer bacon to paper towels. Pour off all but 1 tablespoon pan drippings. Add monkfish to skillet and sauté until cooked through, about 2 minutes. Using slotted spoon, transfer fish to plate. Tent with foil.
Return bacon to skillet. Add radicchio and 1/4 cup Honey Mustard Sauce. Sauté until radicchio wilts, about 2 minutes.
Spoon radicchio mixture onto center of plates. Arrange monkfish around radicchio. Drizzle remaining Honey Mustard Sauce atop fish.
honey mustard sauce
1 tablespoon butter
2 tablespoons chopped shallots
1 teaspoon chopped garlic
1/4 cup bottled clam juice
1/4 cup dry white wine
1 teaspoon yellow mustard seeds
1 cup whipping cream
2 1/2 tablespoons whole grain Dijon mustard
1 teaspoon honey
Preparation
Melt butter in heavy medium saucepan over medium heat. Add shallots and garlic; sauté until tender, about 2 minutes. Add clam juice, wine and mustard seeds. Boil until liquid is reduced by half, about 2 minutes. Add cream. Boil until liquid is reduced to 1 cup, about 3 minutes. Mix in Dijon mustard and honey. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Before using, rewarm over low heat.)
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grouper sandwiches with wasabi coleslaw
2 cups thinly sliced red cabbage
1/4 cup wasabi mayonnaise
2 tablespoons rice vinegar
4 5-ounce grouper fillets or other firm white fish
1/2 cup panko (Japanese breadcrumbs) or fresh breadcrumbs made from crustless French bread
3 tablespoons vegetable oil
4 sesame-seed sandwich buns, split
Lemon wedges
Preparation
Stir together cabbage, wasabi mayonnaise, and vinegar in medium bowl. Let stand 15 minutes. Sprinkle fish fillets on both sides with salt and pepper. Place panko in shallow dish. Dredge fish in panko, turning to coat evenly.
Heat oil in heavy large nonstick skillet over medium-high heat. Add fish and cook until golden brown and opaque in center, about 4 minutes per side.
Meanwhile, toast sandwich buns.
Place 1 bun bottom on each of 4 plates. Top each with fish. Squeeze lemon over fish. Spoon slaw over. Cover with bun tops and serve.
Market tip: Wasabi mayonnaise can be found in the condiment aisle at many supermarkets. If unavailable, substitute 1/4 cup mayonnaise mixed with 1 1/2 teaspoons wasabi paste.
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grouper with tomato and basil
2 tablespoons extra-virgin olive oil
1 (1-lb) piece grouper or red snapper fillet (3/4 inch thick), skinned and halved crosswise
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup coarsely chopped tomato
1 small garlic clove, minced (optional)
2 tablespoons thinly sliced fresh basil
Accompaniment: fresh corn spoon bread
Preparation
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.
fresh corn spoon bread
2 cups whole milk
1/3 cup yellow cornmeal
1 1/2 cups fresh corn kernels (from 2 to 3 ears)
1 tablespoon unsalted butter
1 teaspoon salt
4 large eggs, separated
Preparation
Preheat oven to 425°F.
Bring milk, cornmeal, corn kernels, butter, and salt to a boil in a 3-quart heavy saucepan over moderately high heat, stirring frequently, and simmer, stirring constantly, until thickened, 3 to 4 minutes. Remove from heat and cool 5 minutes, stirring occasionally, then whisk in yolks.
Beat whites and a pinch of salt with an electric mixer at medium speed just until soft peaks form. Whisk one fourth of whites into cornmeal mixture in pan to lighten, then fold in remaining whites gently but thoroughly. Spread mixture evenly in a buttered 9 1/2-inch deep-dish glass pie plate or 1 1/2-quart shallow casserole and bake in middle of oven until puffed and golden, 15 to 20 minutes. Serve immediately (like a soufflé, spoon bread collapses quickly).
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broiled grouper fillets with romesco sauce
For romesco sauce
1/3 cup whole blanched almonds, toasted
1 slice firm white sandwich bread, crust discarded and bread torn into pieces
2 large garlic cloves
1/2 teaspoon dried hot red pepper flakes
1/2 cup coarsely chopped drained bottled roasted red peppers
2 tablespoons red-wine vinegar
1/2 teaspoon salt, or to taste
1/4 cup extra-virgin olive oil
4 (6-oz) pieces grouper fillet
1 to 2 tablespoons olive oil
Preparation
Make sauce: Finely grind almonds, bread, garlic, and red pepper flakes in a food processor. Add roasted peppers, vinegar, and salt, then purée, adding oil in a slow stream. Season with black pepper.
Make fish: Preheat broiler.
Put fish on a lightly oiled shallow (1-inch-deep) baking pan, skin sides down. Brush fish with oil and season with salt and pepper. Broil 3 inches from heat, without turning, until just cooked through, about 7 minutes.
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bouillabaisse
For croutons
12 to 16 (1/2-inch-thick) baguette slices
3 tablespoons extra-virgin olive oil
1 garlic clove, halved
For soup
1 (1- to 1 1/4 -lb) live lobster
2 large tomatoes, peeled and coarsely chopped
1 large onion, chopped
4 garlic cloves, chopped
1/2 cup extra-virgin olive oil
1 lb boiling potatoes
1/3 cup finely chopped fennel fronds (sometimes called anise)
1 Turkish or 1/2 California bay leaf
1/4 teaspoon crumbled saffron threads
1 1/2 tablespoons coarse sea salt
1/2 teaspoon black pepper
9 cups white fish stock (or store-bought)
3 pounds white fish fillets (such as monkfish, turbot, red snapper, striped bass, porgy, grouper, and/or cod), cut into 2-inch pieces
1/2 pound cockles or small hard-shelled clams, scrubbed
1/2 pound cultivated mussels, scrubbed and any beards removed
1/2 pound large shrimp in shells
Rouille
Preparation
Make croutons:
Put oven rack in middle position and preheat oven to 250°F.
Arrange bread slices in 1 layer in a shallow baking pan and brush both sides with oil. Bake until crisp, about 30 minutes. Rub 1 side of each toast with a cut side of garlic.
Make soup:
Plunge lobster headfirst into a 6- to 8-quart pot of boiling water, then cook, covered, 2 minutes from time lobster enters water. Transfer lobster with tongs to a colander and let stand until cool enough to handle. Discard hot water in pot. Put lobster in a shallow baking pan. Twist off claws with knuckles from body, then crack claws with a mallet or rolling pin and separate claws from knuckles. Halve body and tail lengthwise through shell with kitchen shears, then cut crosswise through shell into 2-inch pieces. Reserve lobster juices that accumulate in baking pan.
Cook tomatoes, onion, and garlic in oil in cleaned 6- to 8-quart pot over moderate heat, stirring occasionally, until onion is softened, 5 to 7 minutes. Meanwhile, peel potatoes and cut into 1/2-inch cubes. Stir potatoes into tomatoes with fennel fronds, bay leaf, saffron, sea salt, and pepper. Add stock and bring to a boil, then reduce heat and simmer, covered, until potatoes are almost tender, 8 to 10 minutes.
Add thicker pieces of fish and cockles to soup and simmer, covered, 2 minutes. Stir in mussels, shrimp, lobster, including juices, and remaining fish and simmer, covered, until they are just cooked through and mussels open wide, about 5 minutes.
Stir 3 tablespoons broth from soup into rouille until blended.
Arrange 2 croutons in each of 6 to 8 deep soup bowls. Carefully transfer fish and shellfish from soup to croutons with a slotted spoon, then ladle some broth with vegetables over seafood.
Top each serving with 1 teaspoon rouille and serve remainder on the side.
white fish stock
1 tablespoon unsalted butter, softened
1 lb mixed bones and heads of white-fleshed fish (such as Pacific cod, porgy, striped bass, turbot, or any combination of these), gills removed and bones and heads rinsed well
1 small onion, sliced (1 cup)
12 fresh parsley stems (reserve leaves for another use)
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 cup dry white wine
3 1/2 cups cold water
Preparation
Spread butter over bottom of a 2- to 3-quart heavy saucepan, then add fish bones and heads, onion, parsley stems, lemon juice, and salt. Steam mixture, covered, over moderately high heat, 5 minutes.
Add wine and water and bring to a boil. Skim froth, then reduce heat to moderate and simmer, uncovered, 25 minutes.
Pour stock through a fine-mesh sieve into a large bowl, pressing hard on solids and then discarding them.
Cooks' note:
Stock can be made ahead and cooled completely, uncovered, then chilled, covered, 2 days or frozen 1 month.
rouille
3 tablespoons water
3/4 cup coarse fresh bread crumbs (preferably from a baguette, crust removed)
3 garlic cloves
1/2 teaspoon coarse sea salt
1/2 teaspoon cayenne
3 tablespoons extra-virgin olive oil
Preparation
Pour water over bread crumbs in a bowl. Mash garlic to a paste with sea salt and cayenne using a mortar and pestle. Add moistened bread crumbs and mash into garlic paste.
Add oil in a slow stream, mashing and stirring vigorously with pestle until combined well.
Cooks' note: If you don't have a mortar and pestle, use a large heavy knife to mince and mash the garlic. Transfer paste to a bowl and vigorously stir in bread with a fork. Add oil, stirring in same manner.
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GROUPER PARMESAN
2 lbs. grouper fillets, fresh or frozen
1 c. light sour cream
1/4 c. Parmesan cheese
1 tbsp. fresh lemon juice
1 tbsp. grated onion
1/2 tsp. salt
1/8 tsp. liquid hot pepper sauce
Paprika
Chopped fresh parsley for garnish
Thaw fish if frozen. Cut fish into serving-size portions. Place fish in a single layer in a well-greased baking dish, 12 x 8 x 2 inches. Combine remaining ingredients except paprika and parsley. Spread sour cream mixture over fish. Sprinkle with paprika. Bake at 350 degrees for 25 to 30 minutes or until fish flakes easily when tested with a fork. Garnish with parsley.
FISH CHOWDER
2 lg. cans of stewed tomatoes
2 sm. cans of mushroom bits
6 stalks of celery, diced
1 sm. bell pepper, diced
4 to 6 potatoes, diced
2 carrots, diced
2 tbsp. of chives
2 tbsp. Worcestershire sauce
1/2 c. white wine
1/2 c. rum
2 1/2 to 3 lbs. fish, snapper, grouper or firm white meat fish
2 heaping tbsp. pickle relish
1/2 tsp. oregano
6 strips bacon, diced
2 lg. persian limes
Salt and pepper to taste
Mix all the items except the fish, wine and rum, in a large enamel or stainless steel pan and cook until the potatoes are just about done and the spices have permeated the mixture. Add water as necessary, the less water, the thicker the chowder. Cut the fish into bite size pieces and saute in butter until cooked, but not over done. Add the wine and rum approximately 1/2 hour before chowder is ready. Add the fish approximately 10 to 15 minutes before serving. This keeps the fish from becoming overcooked and falling apart. Serve with crusty French bread. Makes 1 gallon of chowder. Chowder is recommended for cold, rainy nights to warm the soul
CORNED GROUPER
Grouper or other white meat fish soaked in very salty water overnight to firm. Use approximately 1/2 pound skinless fillets per person. Boil fish in fish water. Put on table in separate serving dishes: Boiled fish Crumbled crisp fried bacon (or Bacos) Bacon drippings (optional) Chopped onions White or flavored vinegar
Each person assembles their own corned grouper. Mash potato and prepare with butter, salt, and pepper as usual. Layer on top flaked or crumbled fish, onion, bacon, and drippings. Finish with enough vinegar so that edges of plate are full. Trust me, you will add much.
GOURMET GROUPER
3 lbs. grouper filets (may substitute snapper or flounder)
Juice of 1 lemon
1 c. mayonnaise
1 c. crabmeat
1 c. grated Parmesan
1/2 c. slivered almonds, toasted
Preheat oven to 350 degrees. Wash fish and lay on bottom of foil-lined broiler pan. Sprinkle lemon over fish. 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. Serves 6.
GRILLED GROUPER WITH SAUTEED MUSHROOMS
1 lb. (4 Grouper fillets)
1 stick butter
1/2 c. lemon
1 qt. fresh mushrooms, salt & pepper
1 tsp. paprika
In skillet slice mushrooms, add 1/4 cup water, 1/2 stick butter; cook on low heat until tender. Serve over fish. 1/2 c. lemon juice 1 tsp. paprika
Melt butter in pan and stir in lemon juice and paprika. Over medium fire, place fillets on grill. Cook 7 minutes on each side, or until light and flaky. Brush continuously with barbecue sauce with butter, lemon juice, mix. After 7 minutes, turn with large spatula. Barbecue 7 more minutes, brushing continuously. Serve with salad. Top with sauteed mushrooms.