Grilled Grouper Fillets With Creole Salsa Recipes

Steps:

• Preheat the grill to medium-high.
• In a small bowl combine the butter, garlic, Parmesan, Essence, and olive oil and whisk to combine.
• Lay the fillets on the grill, scale side down, and brush generously with the melted butter mixture. Close the grill cover and cook for 3 minutes. Open and brush again with the melted butter mixture. Repeat this process until the flesh is firm and opaque, for a total cooking time of about 12 to 15 minutes for this size fish. The last minute of cooking time, sprinkle with the fresh herbs. Remove from the grill and serve immediately with Arugula and Orange Salad.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a large salad bowl, combine the arugula, spinach, red onion, and orange segments.
• In a small bowl, whisk together the mustard, orange juice, and vinegar. While whisking, slowly drizzle in the oil. Whisk until emulsified and season with salt and pepper.

Steps:

• To make the tropical salsa: Mix all ingredients except oil, grouper and Cajun spice. Let sit while you prepare the grouper.
• To make the grouper: In a cast iron frying pan, heat olive oil until smoking. Coat both sides of grouper with Cajun spice. Place coated grouper in pan. Cook for 2 to 3 minutes per side (depending on thickness) until done. Transfer grouper to a serving dish, placing on top of mixed greens. Spoon Tropical Salsa on top of fish.
• * Cook's Note: This recipe also works well with flounder and other types of fish.

Steps:

• In a large bowl combine the adobo seasoning, bijol, paprika, scallions, red pepper, hot sauce, olive oil, and water; whisk marinade together.
• Place fish fillets in a bowl or a ziplock bag. Cover fish with marinade. Let sit for 1 to 2 hours.
• If grilling fish, place over hot grills until brown.
• If frying the fish, pour the flour into a bowl. In a second bowl, combine milk and eggs. In a third bowl, combine cornmeal, garlic powder, paprika, dried oregano, and salt and pepper. Dredge fillets in flour, then into the egg wash, and finally dip them in the cornmeal mixture.
• In a large skillet heat 2 inches of canola oil. When the oil reaches 375 degrees F., or 1 drop of egg wash cooks and rises to the top immediately, add the fillets to the oil, 2 at a time. Fry the fillets until golden brown. Fillets can also be deep fried.
• Serve with Mango and Black Bean Salsa.
• Combine all ingredients together in a medium size bowl. Mix to blend ingredients evenly throughout.

Steps:

• Heat grill to medium-high to high heat.
• Combine 1 tablespoon olive oil, rosemary leaves, salt and pepper and rub over the meat. Place on the grill and crosshatch the meat on both sides. Continue this process until the meat reaches desired temperature.
• In a hot saucepan cook the dandelion greens with 1 teaspoon garlic and 1 1/2 teaspoons oil. In a different hot saucepan cook the onions with remaining teaspoon garlic and 1 1/2 teaspoons oil. Warm the Barolo sauce in a separate saucepan and serve over the medallions.