Featured by Jacquie Kubin on June 27, 2008 into Donne Travels a blog for The Washington Times, is a recipe created by Chef Will Manson of the BeachHouse Restaurant.
Jacquie write, “Summertime along Florida’s Gulf Coast means only one thing when it comes to fresh, Florida seafood – time to grill outdoors. And with fishing being a longstanding tradition on Anna Maria Island, it’s only fitting that one of our summertime favorites is Florida Grouper.
The Gulf waters that surround this tiny island paradise provide a variety of tasty fish whether fishing 10 miles offshore or in one of the many canals. So, grill it, blacken in, baste it and top it off with a sauce made from fresh-from-the-farm produce and your guests will delight in this fresh, flavorful summertime dish.”
Roasted Garlic and Red Bell Pepper Coulis
Garlic 4 cloves
Red bell peppers 3 ea.
Heavy cream 1/4 cup
Salt and pepper to taste
Cooking Method:
• Rub peppers with olive oil. Grill or roast over open flame until skin blisters and turns black. Place peppers in a plastic bag and seal for 10 minutes. Remove from plastic and peel skin away.
• Roast garlic in olive oil until golden brown.
• Puree peppers and garlic in food processor, add heavy cream and season. Texture should be smooth. Allow garlic and peppers to cool before you puree and add cream. Be sure not to over process the cream, it may break.
Florida Trio
Grouper filet, cut in half 8 oz.
Florida Lobster Tail 1/2
Red fish blackening 1 oz.
Butter 2 oz.
Cooking method:
• Simply season and grill one of the cuts of grouper and the lobster tail. Baste with lemon and butter.
• Rub the other grouper filet with softened butter and coat flesh side, not skin side, with blackening seasoning.
• Heat sauté pan or iron skillet. Hot, hot, hot!
• Place in pan seasoning side down. Now go open a window.
• Cook fish and lobster evenly on both sides.
• Place the fish and the lobster on a pool of roasted garlic and red bell pepper Coulis.
Blackening these seasonings helps to sweeten the flavor and remove some of the heat of the spices. So don’t be afraid! To create this dish we used mostly locally grown and harvested ingredients, such as, Vidalia onions, red bell peppers, Gulf of Mexico red grouper, and Florida spiny lobster.
Enjoy!
You must log in to post a comment.