How To make Grouper with Spicy Mustard Sauce
1 lb Grouper, or Cod - fresh
- or frozen 2 tb Lemon juice
1/8 ts Black pepper, cracked
SPICY MUSTARD SAUCE:
Non-stick spray coating 1/4 c Mayonnaise dressing -Or
-salad dressing, non-fat 2 tb Chives, finely snipped
2 tb Skim milk
1 tb Parsley, finley snipped
1 tb Capers, rinsed and drained
2 ts Dijon-style Mustard
Hot-pepper sauce, bottle Thaw fish if frozen. Cut into serving-size pieces. Sprinkle fish fillets with lemon juice and pepper. Spray unheated rack of broiler pan with non-stick coating. Place fish on rack. Broil 4 inches from heat for 4 to 6 minutes or until fish flakes easily when tested with fork.
Meanwhile, for sauce, in small mixing bowl, combine mayonnaise or salad dressing, chives, skim milk, parsley, capers, Dijon-style mustard and few dashes of hot-pepper sauce. Transfer fillets to serving plates. Spoon sauce over each serving. Set the bottle of Hot Sauce on table for use if desired.
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Super Easy and Quick Pan Seared Red Snapper Fillet Recipe in 5 minutes | Tasty Recipe
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Note: Save 1 tbsp of Marinade for Gravy.
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Grilled Florida Grouper with Ancho-Cherry Rub | Gourmet Guru Grill
In today’s recipe we’re making Grilled Florida Grouper with Ancho-Cherry Rub and it doesn’t stop there. We will finish this grouper with a cherry-lime butter.
Protein Ingredients
• 2.2 lb fresh Florida Grouper filet, skin on 1 side
Seasoning Ingredients (for 1 lb)
• 1/2 teaspoon ancho chili powder
• ¼ teaspoon ground ginger
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon onion powder
• 1 teaspoon Runnin’ Wild Cherry Rub
Cherry Lime Butter
• 1.2 stick butter
• 1 teaspoon lime juice
• 1 teaspoon Runnin’ Wild Cherry Rub, more info here
Recipe Instructions
1. Mix the dry ingredients together.
2. Season the top of the grouper with the Ancho-Cherry seasoning.
3. Heat the grill to 375 degrees F and spray with some vegetable spray to keep the fish from sticking.
4. Place the grouper on the grill, skin side down and cook for 7-8 minutes.
5. While the fish is cooking, melt the butter and stir in the lime juice and cherry rub.
6. Turn the grouper over and apply the Cherry-Lime butter.
7. Cook for an additional 7-8 minutes or until the grouper is cooked (white flakey). Total cook time today was 17 minutes.
8. Remove from the grill and serve.
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How to Oven-Roast Grouper : Time to Eat
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Oven-roasted grouped can be made with some garlic and thyme and butter for additional flavor. Make oven-roasted grouper with help from an experienced culinary professional in this free video clip.
Expert: Ryan Bleibtrey
Bio: Ryan Bleibtrey started life already on the track of his eventual career, as the son of a military family with a passion for food and adventure.
Filmmaker: Jeff Goodey
Series Description: When it's time to eat the last thing you want to do is have to rush through what should be both a delicious and easy meal to please the hungry mouths around you. Get tips on how to best tackle the meals that you cook on a nightly basis and introduce a little more spice into your life with help from an experienced culinary professional in this free video series.
Pan-Fried Grouper with Pomodoro Sauce and Fresh Herbs
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Purchase our Grouper Fillet here:
*Ingredients*
1.Fresh Grouper Fillet
2. Gold Tomatoes, 200g
3. Garlic, 2 cloves
4. Water, 150ml
5. Flat Leaf Parsley, 10g
6. Sweet basil, 5g
7. Butter, 20g
8. Oregano, one pinch
9. Salt and sugar, as needed for seasoning
10. Bread, 1 Piece (Slice into two)
11. Tomato on vine, 4-6 pieces
12. Lemon, 1 wedge
*Directions*
1. Cure the fish by seasoning it with salt and sugar at least 15 min before you're about to cook.
2. Drizzle olive oil on the bread and toast it on the pan.
3. Pat the fish dry and start searing it on a hot pan until the skin is nice and crispy. On the same pan, you can cook the tomatoes on vine too.
Turn the fish around on the flesh side and cook 70% of it. Remove and set aside.
4. In a hot pan, sauté the gold tomatoes with crushed garlic until it is nice and fragrant.
5. Add water and continue to stew the tomatoes. Using a tong/fork, press on the tomatoes to release the juice till it feels jammy. Remove the garlic and add the dried oregano.
6. When the sauce is simmering, finish the fish by adding it in to cook.
7. Remove the fish and finish the sauce with the fresh herbs, butter and seasoning.
8. Plate the fish with the sauce and garnishes.
Baked Grouper with Orange Mustard and Avocado Salsa
This amazing seafood recipe features a flavorful sauce & refreshing salsa. Make it start to finish in 30 minutes.
INGREDIENTS
FOR THE FISH:
3 tablespoons of olive oil
1 pound of fresh grouper or mahi mahi fillet
½ cup of bread crumbs
1 teaspoon of chopped fresh rosemary
Kosher salt and fresh cracked pepper to taste
FOR THE ORANGE MUSTARD:
zest and juice of 1 orange
1 tablespoon of orange marmalade or preserves
1 tablespoon Dijon mustard
1 ½ tablespoons of grainy mustard
1 teaspoon of balsamic vinegar
FOR THE SALSA:
2 peeled and pitted medium diced avocado
2 supremed oranges, cut in half
¼ cup of small diced red onion
2 tablespoons of chopped fresh cilantro
juice of ½ lemon
juice of ½ lime
Kosher salt and fresh cracked pepper to taste
PREPARATION
Preheat the oven to 375°.
Coat the fish in 1 tablespoon of olive oil, season with salt and pepper and place on sheet tray lined with parchment paper.
Next in a small bowl mix together the remaining 2 tablespoons of olive oil, bread crumbs, rosemary, salt and pepper until combined and spoon it on to the top of the fresh grouper.
Bake in the oven for 20 minutes or until lightly browned and cooked through out.
Mustard Sauce: Whisk together all ingredients in a small bowl until combined.
Salsa: Combine all ingredients together in a medium size bowl until combined.
Top off the fist with the orange mustard, avocado salsa, or both.