Recipes & Wine:
Pan-Seared Grouper with Warm Roasted Red Pepper & Parsley Relish
Serves 2 FAST 30 Minutes (adapted from America’s Test Kitchen Family Cookbook)
2 boneless, skinless grouper fillets
Salt & Pepper
1/2 cup all-purpose flour
2 TBLS vegetable oil
1 TBLS vegetable oil
2 TBLS unsalted butter
1 garlic clove-minced
2 roasted red peppers chopped fine (1 cup)
2 TBLS red wine vinegar
2 TBLS minced fresh parsley
Salt and Pepper
1. Pat grouper dry with paper towels, salt and pepper, then let sit for five minutes until it glistens.
2. Warm oven to 200 degrees and have an oven proof platter ready for fish.
3. Spread the flour in a shallow dish. Dredge the grouper through the flour liberally.
4. Heat 2 TBLS oil in a 12 inch non-stick skillet over high heat until shimmering.
5. Lay the fillets in skillet and cook until golden brown, about 3 minutes.
6. Lower heat to medium-high and gently flip and continue to cook until the fish flakes apart, about 5 minutes.
7. Transfer fillets to oven to keep warm. Wipe skillet clean and turn heat down to medium.
1. Add oil and wait until shimmering.
2. Add the butter and swirl until melted.
3. Add shallot and cook until soft but not browned. 2-3 minutes. Stir in garlic and cook until fragrant, about 15 seconds.
4. Add roasted peppers and vinegar and cook until warmed through, about 1 minute.
5. Off the heat, stir in the parsley, and season with salt and pepper to taste. Spoon the relish over the grouper and enjoy.
(We served the grouper with market fresh squash casserole and fresh sliced tomatoes)
Dessert (Our recipe)
Peach Melba Shortcake
1. Fresh peaches from market
2. Fresh blueberries from market
3. A little sugar
4. Brown sugar shortbread from your local bakery.
5. Scoop of (Blue Bell) vanilla ice cream.
Both dessert and entree were perfect pairings with the wine below.
2008 Clos La Chance Unoaked Chardonnay (Hummingbird Series) $11.99