How To make Grouper & Horseradish Sauce
1 ea Small green pepper, sliced
1 lb Grouper
1/4 t Pepper
4 ea Onion slices, thin
1/3 c Catalina dressing
2 T Prepared horseradish
1/4 t Hot sauce
1 T Lemon juice
Place bell pepper in a 9-inch pie plate, cover w/ plastic wrap & vent, microwave @ high 2 minutes, remove & set aside. Wipe pie plate. Quarter fish, arrange in pie plate, sprinkle with pepper; top with bell pepper and onion. Microwave, uncovered, @ high 7-8 minutes until fish flakes easily. Drain & cover. Combine salad dressing and next three ingredients in 1-cup glass measure; stir. Microwave @ high for 1 minute. Serve sauce with fish and garnish with lemon wedges.
How To make Grouper & Horseradish Sauce's Videos
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Get more ideas and tips from our Test Kitchen:
Chopped vegetables give this sauce great texture, while creole mustard brings the perfect kick. We know what's going to be dressing our burgers this grilling season!
Ingredients:
1/2 cup dill pickle relish, drained
1/2 cup mayonnaise
1/4 cup diced yellow onion
1/4 cup diced celery
1/4 cup diced red bell pepper
1/4 cup chopped fresh parsley
3 Tbsp. ketchup
3 Tbsp. yellow mustard
2 Tbsp. minced garlic
2 Tbsp. Creole mustard
2 Tbsp. prepared horseradish
3 dashes hot sauce
2 Tbsp. fresh lemon juice
Table salt to taste
Freshly ground black pepper to taste
Grouper with Horseradish Hash Browns, Carolina Cooking 2061
Carolina Cooking
Grouper with Horseradish Hash Browns, 45 South, Episode 2063 Season 2
Get the recipe: gibbssmithbooks.com
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Panko & Herb Crusted Fish
This recipe really works with any fish you like, but it works particularly well with cod, haddock, hake, or halibut. This is another recipe that's a slam dunk and incredibly easy to make making it perfect for any quick weeknight meal.
Quick tip, if you're mustard averse, you could easily use mayo or even prepared horseradish if you want to keep a bit of the zip. Basically, we're just using it as an adhesive to hold the crust to the fish, while also adding a little flavor, so feel free to get creative with that if you want.
Click here for the full recipe:
Master the Art of Beurre Blanc: Learn the Simple and Fast Technique for Perfection Every Time
Learn the easy and fast method on how to make a Beurre Blanc at home. I also explained the difference between the Beurre Blanc and Beurre Nantais.
???????? MY COOKING COURSE FOR BEGINNERS:
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????????INGREDIENTS????????
200 grams butter ( salted or unsalted)
50 ml dry white wine
25 ml white wine vinegar
30 grams shallots
50 ml cream (heavy cream)
salt and white pepper to season
a pinch of cayenne pepper (optional)
the shallot can be discarded or kept in the sauce ( it is up to you)
if you keep the shallot I would advise cooking them first in 50 ml fish fumet then start the reduction
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For people wanting to learn technique like in culinary school:
The professional chef:
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Paul Bocuse Institute culinary book:
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Baking and pastry, mastering the art:
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How to make grouper with a red clam sauce with Chef Dean Corbett
Chef Dean Corbett demonstrates how to make a grouper entree with red clam sauce, shrimp, mussels, barley, mushrooms and spaghetti squash. This fine dining recipe is great for dinner parties. To find out how to make the tomato rose, see Chef BoyArDean's YouTube channel.
Smoked Fish Spread Florida Style Red Snapper & Grouper
Quick and easy Fish Spread recipe.
Use any smoked fish.
4 hours in the smoker in an aluminum disposable tray. Oak limbs, no leaves, for smoke. Stir hourly to increase smoke flavor on the fish. Keep at 200f.
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