Blackened Grouper Phillies with a Homemade Remoulade Sauce!
One of my viewers recently requested that I try and mix in some more seafood recipes, so here ya go! This is a Blackened Grouper Philly with a Homemade Remoulade Sauce recipe.
Probably the best thing about this recipe is my new Lodge Cast Iron Griddle. This thing rocks! Check one out here!
Remoulade Sauce Recipe
1 cup mayo
Juice from 1 lemon
2 Tbsp sweet chili sauce
1 Tbsp hot sauce
1 tsp Worcestershire sauce
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper
Blackening Seasoning Recipe
1/2 tsp garlic powder
1 tsp cayenne pepper
1 tsp ground thyme
1 tsp salt
1 tsp ground black pepper
1 tsp dried oregano
1 Tbsp onion powder
3 Tbsp paprika
Complete recipe here:
Blog:
Instagram:
Facebook:
Twitter:
Pinterest:
How to Make a Butter Sauce - Beurre Blanc - French Butter Sauce Recipe
Learn how to make a Beurre Blanc - French Butter Sauce Recipe! Visit for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy Butter Sauce Recipe!
S04E06: THE BAHAMAS: Stew Fish and Johnnycake with Seafood Fritters and Slaw Experiment
Hannah and Shay cook Bahamian food.
The Bahamas is made up of over 700 islands and is a prime destination for tourism. Given its magnificent beaches, lush green forests, and tropical savannah climate, it’s no wonder people decide to honeymoon here. Nestled in the Atlantic Ocean between the United States, Cuba, and South America, it is no secret that seafood is a main source of nutrition here. Rock lobster, grouper, and conch are only some of the widely enjoyed staples here and this assortment of seafood is often served with potatoes, grits, and fresh fruit.
Today we prepared a hearty Bahamian stew fish, saturated with flavor from the Caribbean thyme and garlic and served alongside johnnycake, a simple flour biscuit with just the right amount of sweetness. We also made the famous conch fritters, but without the conch. Instead, we used a medley of seafood in an artfully spiced batter and fried the little marine balls until they were light and crispy. Though these would have been great on their own, we dipped these in a spicy horseradish sauce and served a crisp and fresh slaw on the side.
For full recipe, visit: dinnernational.com
Follow us on Instagram: @dinnernational
Find us on Facebook: Dinnernational
The Legendary Potato Crusted Fish from Chef Paul Bocuse | Halibut with Fish Scales
Today, I made potato crusted fish from the legendary chef Paul Bocuse. This iconic dish inspired so many chefs around the world to design their own potato scaled fish, or scale designed with other vegetables instead of potato.
Anyway, this dish was so tasty as I imagined. Although this plate has very few ingredients, it was complex, while maintaining excellent flavor balance!
SUBSCRIBE for weekly videos:
FOLLOW ME:
Instagram:
Music (thanks a lot for your amazing music!) :
––––––––––––––––––––––––––––––
Space Jazz Cafe by The Loyalist
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library
––––––––––––––––––––––––––––––
Earth Tones by Hpnotic718
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library
––––––––––––––––––––––––––––––
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.
Spicy Mustard
Horse Radish
Sweet Relish
Sweet Chili Sauce
Garlic
Sweet Onion
Mayonnaise
Crackers and Hot Sauce i.e.:Sriracha, Crystal, LA hot sauce.....
Swordfish With Horseradish Mustard Sauce Recipe presented by Coastal Cooking Quick Bites
How to cook Swordfish With Horseradish Mustard Sauce
Swordfish With Horseradish Mustard
2 (10-ounce) swordfish steaks
1 cup horseradish
1 cup Dijon mustard
½ cut dry white wine
Juice of 2 lemons
1 teaspoon of crushed pepper
2 tablespoons capers
Arrange the steaks in a single layer in a shallow dish. Combine the horseradish, Dijon mustard, wine, lemon juice and pepper in a bowl and mix well. Pour the horseradish mixture over the steaks and turn to coat.
Marinate, covered in the refrigerator for 1 hour, turning occasionally. Grill the steaks on a gas grill , or gas cook-top until medium-rare. Top with the capers.
Serves 2
Recipe by Ann Nina Prizzi of Anna’s on the Lake – 1996, as featured in The Fiesta Seafood Cookbook by Pensacola Energy - available for purchase at PensacolaEnergy.com.