Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Grouper with Florida Relish (Photo below) |
Seafood-4119 |
| Marinade |
| 1 1/2 |
pounds grouper fillet |
| 2 |
tablespoons lime juice |
| 1 |
tablespoon olive oil |
| 1 |
teaspoon salt |
| 1/4 |
teaspoon cracked pepper |
| |
|
| Herb topping |
| 1 |
cup bread crumbs |
| 1/4 |
cup basil leaves |
| 1/4 |
cup parsley leaves |
| 1/2 |
teaspoon salt |
| 1/4 |
teaspoon pepper |
| |
| Relish |
| 5 |
cups fresh vegetables such as: conch peas, black-eyed peas or butter
beans, corn, chayote, onions, peppers or tomatoes |
| 1 |
teaspoon salt |
| 1 |
tablespoon olive oil |
| 1/2 |
teaspoon garlic, chopped |
| 1 |
teaspoon dry thyme |
|
| |
Preparation |
Refrigerate and marinate grouper fillets in
a mixture of lime juice, olive oil, salt and cracked pepper.
Process bread crumbs with basil, parsley, salt and pepper.
Coat top of fillets with breadcrumb mixture. Blanch peas or
beans in boiling salted water for 10 minutes or until tender;
drain and set aside. Bake grouper in a preheated 350-degree
F oven 15 to 20 minutes or until flesh has turned opaque.
In a large saute pan heat olive oil; add vegetables and cook
until tender; season with garlic and thyme. Divide vegetables
evenly; top with grouper fillets.
Yield
5 servings |
|
Look for "Fresh from Florida" ingredients
at your local store. |
