Mallorcan Braised Grouper Recipes

MALLORCAN BRAISED GROUPER

Steps:

• Heat 4 tablespoons olive oil over medium low heat.
• Add onion and garlic and cook until soft but not browned, about 7 minutes.
• Add paprika and red pepper and stir for a few seconds.
• Add peppers and tomatoes, increase heat to medium, and cook until the tomatoes begin to release their juice, about 5 minutes.
• Stir in chard and parsley and cook, stirring, just until wilted, 3-4 minutes.
• Add bay leaf, wine, and currants.
• Heat to simmering.
• Reduce heat to medium low and simmer until vegetables are softened and flavors blended, 5-7 minutes.
• At this point the mixture may be covered and refrigerated up to 1 day, or you can finish the dish right away.
• Preheat oven to 300°F.
• Season fish with salt and pepper.
• Heat remaining oil in a skillet over medium heat.
• Dust fish lightly with flour and saute for about 30 seconds on each side. Remove and set aside.
• Place potatoes in a single layer, overlapping slightly, in a baking dish large enough to hold the fish snugly in a single layer.
• Sprinkle lightly with salt and arrange fish on top.
• Remove bay leaf from vegetable mixture and discard.
• Season mixture with salt and pepper and spoon vegetable mixture and juices evenly over fish.
• Drizzle with olive oil and sprinkle with pine nuts.
• Bake at 300° until very tender, 45-50 minutes depending on thickness. Let cool for 10 minutes before serving.

BAKED GROUPER CREOLE/PARMESAN

Steps:

• Add essence ingredients together and mix well, can keep in well sealed jar for 3-6 months.
• Heat oven to 400.
• Mix butter, oil, parmesan and essence in small bowl, whisk till smooth.
• Brush generously on fillets.
• Bake for 15-20 minutes, basting fish with sauce a couple of times.
• Top with herbs in last 5 min of cooking, cook till fish is flaky.
• Sprinkle with lime juice.
• Serve.