Puckpimp71
Member
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- 1991 Taurus SHO, 2003 Black Mazdaspeed Protege
Idea came to in a specialty market by my parent's house... It's a lot easier than it sounds and the end result is worth it.
Grilled Grouper with Lemon-Tarragon Cream over Red Potatoes with Strawberry and Arugula Salad
For the Cream:
3 Beefsteak Tomatoes
2 cups Chicken Broth
1 zest of Lemon
1 pt Heavy Cream
2 tbl. Unsalted Butter
1 Clove of Elephant Garlic (or two regular cloves)
oz picked and chopped Tarragon
6-7 Saffron Threads
Salt and pepper to taste
1. Peel and crush the garlic and place in a saut pan with the chicken broth. Reduce the broth by half on medium-high heat. Add the heavy cream and butter and let slowly reduce.
2. While bringing the cream down, seed, core and dice the three tomatoes and set aside. Add saffron and most of lemon zest (save a pinch for later) to the cream.
3. When sauce is reduced by about half, add tarragon and reduce heat to low. Stir occasionally to prevent skin from forming or sticking to side of pan.
4. When grouper and potatoes are ready to be plated, add tomatoes, bring sauce to a quick boil, then immediately remove from heat. (If you like thicker sauces, you may slowly add cornstarch mixed with a little water while sauce is heating, though in this case, a thin sauce works better, I think)
For the Potatoes:
4 medium-large sized Red potatoes
1 tbl salt
1. Rinse and cut potatoes into rounds
2. Bring enough water to cook the potatoes to a boil, add salt and potatoes.
3. Cook until potatoes are fork tender
For the Grouper:
2 lbs. Grouper filets
Canola or other cooking oil (not olive)
Salt and pepper
1. Give the grouper a quick rinse under cold water and cut into 4 equal weight portions
2. Salt and pepper both sides of the fish to taste and lightly brush with oil
3. Grill until done, when juices run clear and filets are firm (based on thickness, mine took about 4-5 minutes a side over a 450 degree grill)
Arugula and Strawberry Salad:
pint fresh Strawberries, halved and sliced
2 ounces fresh Arugula
3tbl Good quality Olive oil (Lucinis my favorite, if you can find it)
1 tsp Raspberry Vinegar
2 tsp Good quality Balsamic vinegar
Pinch fresh lemon zest
Kosher or Sea salt and pepper to taste
1. In a small mixing bowl, combine vinegars, pepper and lemon zest and mix well.
2. Add olive oil and toss in strawberries.
3. Rinse Arugula and in another bowl use enough vinaigrette to coat leaves, adding plenty of strawberries
4. Salt to taste immediately before serving. Its best to add vinaigrette at the last moment, as Arugula is a very delicate leaf. There will be a good amount to vinaigrette and strawberries left over. Remove the remaining strawberries from the vinaigrette and it will last in the fridge for a long time. The left over marinated strawberries go great with goat cheese on sour dough crostini.
To Plate:
On a nice sized dinner plate, I lined up the sliced potatoes in the middle, placed the grilled grouper on top of the potatoes and spooned plenty of sauce over the plate. The Arugula salad went on top of the grouper with strawberries over the leaves.
Wine Suggestion:
I served mine with a bottle of R.H. Phillips Toasted Head Chardonnay, but nice fuller bodied Sauvignon Blanc would pair well too.
Grilled Grouper with Lemon-Tarragon Cream over Red Potatoes with Strawberry and Arugula Salad
For the Cream:
3 Beefsteak Tomatoes
2 cups Chicken Broth
1 zest of Lemon
1 pt Heavy Cream
2 tbl. Unsalted Butter
1 Clove of Elephant Garlic (or two regular cloves)
oz picked and chopped Tarragon
6-7 Saffron Threads
Salt and pepper to taste
1. Peel and crush the garlic and place in a saut pan with the chicken broth. Reduce the broth by half on medium-high heat. Add the heavy cream and butter and let slowly reduce.
2. While bringing the cream down, seed, core and dice the three tomatoes and set aside. Add saffron and most of lemon zest (save a pinch for later) to the cream.
3. When sauce is reduced by about half, add tarragon and reduce heat to low. Stir occasionally to prevent skin from forming or sticking to side of pan.
4. When grouper and potatoes are ready to be plated, add tomatoes, bring sauce to a quick boil, then immediately remove from heat. (If you like thicker sauces, you may slowly add cornstarch mixed with a little water while sauce is heating, though in this case, a thin sauce works better, I think)
For the Potatoes:
4 medium-large sized Red potatoes
1 tbl salt
1. Rinse and cut potatoes into rounds
2. Bring enough water to cook the potatoes to a boil, add salt and potatoes.
3. Cook until potatoes are fork tender
For the Grouper:
2 lbs. Grouper filets
Canola or other cooking oil (not olive)
Salt and pepper
1. Give the grouper a quick rinse under cold water and cut into 4 equal weight portions
2. Salt and pepper both sides of the fish to taste and lightly brush with oil
3. Grill until done, when juices run clear and filets are firm (based on thickness, mine took about 4-5 minutes a side over a 450 degree grill)
Arugula and Strawberry Salad:
pint fresh Strawberries, halved and sliced
2 ounces fresh Arugula
3tbl Good quality Olive oil (Lucinis my favorite, if you can find it)
1 tsp Raspberry Vinegar
2 tsp Good quality Balsamic vinegar
Pinch fresh lemon zest
Kosher or Sea salt and pepper to taste
1. In a small mixing bowl, combine vinegars, pepper and lemon zest and mix well.
2. Add olive oil and toss in strawberries.
3. Rinse Arugula and in another bowl use enough vinaigrette to coat leaves, adding plenty of strawberries
4. Salt to taste immediately before serving. Its best to add vinaigrette at the last moment, as Arugula is a very delicate leaf. There will be a good amount to vinaigrette and strawberries left over. Remove the remaining strawberries from the vinaigrette and it will last in the fridge for a long time. The left over marinated strawberries go great with goat cheese on sour dough crostini.
To Plate:
On a nice sized dinner plate, I lined up the sliced potatoes in the middle, placed the grilled grouper on top of the potatoes and spooned plenty of sauce over the plate. The Arugula salad went on top of the grouper with strawberries over the leaves.
Wine Suggestion:
I served mine with a bottle of R.H. Phillips Toasted Head Chardonnay, but nice fuller bodied Sauvignon Blanc would pair well too.
