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Grouper St. Martin



GROUPER ST. MARTIN
Calypso Restaurant Recipe

1 (8 oz.) can Mandarin oranges
1 pint heavy cream
1 pound unsalted butter
1 large sweet potato
1/4 cup peanut oil
2 boneless filet of grouper (10 oz. each)
2 cups flour
2 ounces lemon pepper
2 cups toasted coconut
6 jumbo sea scallops
4 cups cooked yellow rice
1 cup chopped scallions

In a saucepan, combine mandarin oranges with juice and heavy cream. Reduce by half over medium gas heat. Remove from heat and add butter slowly creating a beurre blanc sauce. While making the beurre blanc, peel the sweet potato and cut into six medallions (potatoes need to be blanched until tender but not soft).

In a saute pan, heat oil over medium high gas heat. Dredge filets in flour and place in a pan. Season with lemon pepper and top with half the toasted coconut. Cook for about 8 minutes, turn filet and season again with lemon pepper and top with remaining coconut. In another pan, sear sea scallops and potato medallions seasoned with lemon pepper.

On two platters, divide rice and add beurre blanc to plate. Place grouper over sauce and lay potato medallions to one side. Place scallops over medallions. Garnish with chopped scallions.

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