It's been a busy time. I'm still working on an e-learning project - and I'm patiently waiting to hear back on notification for a few more online cooking contests.
This weekend we will be attending the Oktoberfest celebration once again. I'll be posting pictures of that and a new October recipe very soon.
I love October... not only because its my birthday month (I'm 51 next week), but it's the month that I married the love of my life, Dan.
You can check out previous "October" pictures on this blog.
It's Grouper season here in Florida. Here is a five-star restaurant-style recipe that won't break the bank. Let me rephrase that - This is a bit of a late 80's - early 90's five star throwback recipe. It's similar to something I recall eating when I was in the 18-25 range, with the exception of one "kicked up" ingredient; wasabi!
Yes, it's grouper marinated in white wine, wasabi and lemon, and then masterfully baked and then broiled with creamy fresh red potato on top. (I love this trick because it's a way to feel like you're eating potato without feeling guilty).
I've also have a fantastic "double" topper made from dry white wine, fresh mushrooms, grape tomato, lemon juice, Worcestershire sauce, a little finishing butter and a pop of fresh herbs.
This dish takes a little time and TLC to prepare, but it's worth it. All you need is fresh roasted asparagus on the side.
Note: I recommend getting out the good olive oil -- the kind you use to dip your bread -- when you make the herbed tomato and mushrooms. However, if you only want to use one kind (the light), you certainly can.
I like to select grouper that is filleted about 1/2 inch thick, and one that will fit nicely into my 9 X7 oval casserole dish for a perfect presentation out of the oven (for a nice family-style meal). However, you can bake this in any dish you like.
Lemon and garlic finishing butter can be found near your fresh seafood case. If you cannot find it, you can substitute regular butter, a 1/4 tsp. chopped garlic and add in more lemon juice to taste.
So here you go!
1/2 - 3/4 lb. fresh grouper fillet
1 cup 2% milk (optional)
For the Wasabi-Lemon Marinade:
3/4 cup dry white wine*
1/2 tbs. fresh lemon juice
1/2 tsp. wasabi paste (or to taste)
1/2 tsp. seafood seasoning
For the Creamy Red Tomato Mash:
1 large red potato, cut into eight pieces
1 tbs. butter
1/2 tsp. dried dill weed
1 tbs. low sodium chicken broth (or water)
1/2 tbs. light olive oil, plus a drizzle
Pinch or two Seasoned salt, to taste
For the Herbed Tomato and Mushrooms:
1 tbs. good quality olive oil, divided
10 pieces steakhouse-style sliced white mushrooms
1 tbs. softened lemon and garlic finishing butter, divided
grape tomatoes, halved (about 1/2 cup)
1/2 tsp. Worcestershire sauce
Squirt or two fresh lemon juice*
1 tbs. dry white wine*
Assorted fresh herbs (parsley and basil work nicely)
Fresh lemon slices (optional)
About 2 hours before cooking, marinate grouper in 2% milk. Cover and refrigerate. This step is optional.
30 minutes before preparation: Pat fish dry with paper towel if marinating in the milk. Add wine and lemon juice to a bowl and whisk in the wasabi paste. Add the fish. Cover and refrigerate for another 30 minutes and then;
Preheat oven to 350 degrees.
Remove grouper from marinade. Pat dry with paper towel. Season on both sides with seafood seasoning.
While the oven is preheating and the fish is taking the refrigerator chill off, add potato, butter, dill weed and chicken broth to a microwave safe bowl. Cover with plastic wrap and microwave on high (about seven minutes) until the potato is soft. Add the olive oil (minus the drizzle) and the seasoned salt. Mash potatoes. Let cool.
Note: I like to put them into the freezer to cool for a few minutes while I prep my side dishes.
Add grouper to a casserole dish coated with cooking spray. Top grouper with cooled potatoes and a drizzle of olive oil. Bake for 20 minutes, uncovered.
After 20 minutes, turn on the broiler. Continue to broil for about ten minutes, until the top of the potatoes is browned to your liking. Adjust cooking time accordingly for your oven and broiler.
While the fish is under the broiler, add half of the olive oil, the mushrooms and half of the finishing butter to a sauté skillet. Sauté until browned, about five minutes, turning as needed.
Add the grape tomatoes, Worcestershire sauce, lemon juice and white wine. Add remaining olive oil and the finishing butter. Simmer lightly until combined. Add in the fresh chopped herbs.
Top the fish with paprika and lemon slices before serving.
Note: Wine can be omitted; replace with low sodium chicken broth.
Pair with a nice white Bordeaux (sauvignon blanc/Semillon blend).