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Pan Seared Grouper


PAN SEARED GROUPER
Bahama Breeze Restaurant Recipe

1 1/2 lb grouper, mahi mahi or fish of choice, cut into 4 fillets
1 teaspoon Creole seasoning blend
1/2 teaspoon kosher salt
1 tablespoon olive oil
4 tablespoons reduced balsamic vinegar
2 cups Sweet Potato Mash 
12 asparagus spears, cooked
1/3 cup Cucumber Jalapeno Slaw 
4 fresh cilantro sprigs
1 lemon, thinly sliced
1 lime, thinly sliced
2 tablespoons chopped chives

Heat oil in nonstick pan to high heat. Season fish with Creole seasoning blend and place in hot saute pan cooking for 2 to 3 minutes until it has a seared color. Flip the fish over and finish cooking until done or until at 145 degrees

For serving presentation : Make 5-6 zigzags with the reduced balsamic drizzle on each of four plates. Place the hot sweet potato mash in the center of plate and place 3 spears of asparagus radiating out from mash to the side. Place the fish on top of the sweet potatoes, top the fish with the cucumber-jalapeno slaw, and lay a cilantro sprig atop the slaw.

Garnish each plate with a lemon and lime slice and sprinkle with chopped chives.

Cooks note : Gently heat balsamic vinegar in pot, reducing to 1/6th of original volume; funnel into a squeeze bottle. Refrigerate.

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