Grouper Ala Jenr Recipes

Steps:

• Heat the oil in a skillet over medium low heat. Saute the onions with salt and pepper until soft but not brown, about 5 minutes. Add the fennel and cook 3 to 5 minutes more. Set aside to cool.
• Transfer the onion mixture to a bowl. Add the remaining ingredients and mix well. The relish can be refrigerated overnight.
• Heat a grill. Brush fillets with olive oil and sprinkle with salt and pepper. Grill until cooked through, 3 to 4 minutes per side.
• To serve, place fish on a serving platter or individual plates and top with relish.

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:

• In a large skillet heat 2 tablespoons olive oil over medium high heat. Pat fillets dry and season with black pepper. Carefully place fillets in pan and quickly brown on both sides. Transfer to baking dish and place in 200 degree oven and bake for 10 to12 minutes.
• Add 1 tablespoon olive oil to same pan and cook onion for 1 minute. Stir in garlic and cook for 30 seconds. Add tomatoes and stir to combine. Bring to a simmer and cook for 3 to 4 minutes. Stir in olives, parsley and red pepper flakes.
• Remove fish from oven and place on serving plates. Top with sauce and serve with parsley- buttered noodles

Steps:

• Preheat oven to 350 degrees F.
• In a small skillet, add 1 tablespoon butter or oil over medium heat.
• Add onion and cook until softened, about 10 minutes.
• Transfer to a large bowl and cool slightly.
• To the bowl, add the cheese, mayonnaise, hot pepper sauce and 1/2 teaspoon House Seasoning.
• Mix well and set aside.
• Grease a 13 by 9 by 2-inch baking dish.
• Sprinkle the fish with the remaining 1/2 teaspoon House Seasoning.
• Place the fish in the baking dish and squeeze the juice of the lemon over it and sprinkle with red pepper flakes.
• Top fish with slices of butter.
• Bake for about 10 to 15 minutes or until fish is almost done; the time will depend on the thickness of your fish.
• Remove the dish from the oven and cover each fillet with 1/2 cup of the cheese mixture.
• Return to the oven and bake until cheese melts, about 8 to 10 minutes.
• House Seasoning:.
• Mix ingredients together and store in an airtight container for up to 6 months.
• Yield: 1 1/2 cups.

Steps:

• In two separate bowls, mix together marinade and flavoring sauce ingredients.
• Cut fillet into 1 1/2 x 1 1/2 inch pieces.
• Dry the fish with a clean kitchen towel, pressing out any excess water.
• Marinate fish for 15 minutes.
• In a skillet, heat 2 T oil over medium-high heat and pan fry the fish on both sides until lightly browned, about one to two minutes per side; transfer fish to serving platter.
• Heat 2 T oil over high heat; stir fry the onions for a few seconds.
• Add the curry powder, potatoes and carrots; stir fry until well-blended.
• Add the flavoring sauce; cover and cook over medium heat until the potatoes and carrots are tender, about 12 minutes.
• Return fish to pan and mix gently.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan.
• Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets.
• Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.

Steps:

• Bring olive oil and butter to a medium high heat.
• Combine flour, seasoned salt, and lemon pepper seasoning. Dust fish or seafood with mixture on both sides. I usually put my flour and seasonings into a Ziplock bag and then add the seafood, seal the bag and shake until it is coated.
• Once coated, add to the pan. You want the coating to get golden brown quickly.
• Flip to the other side, brown slightly and remove to a plate.
• To the pan, add remaining butter for mushrooms and mushrooms. Cook until tender, about 4 minutes.
• When tender, add garlic and cook until fragrant, 1 minute.
• Now you want to add the liquid to bring up the frond, those wonderful brown bits on the bottom of the pan!
• Add wine, chicken broth, capers.
• Stir constantly until thickened -- the flour from your seafood is still in there and will thicken up -- add more wine if you need to dilute -- this sauce should just coat the back of a spoon --
• When the sauce has thickened, add the seafood back to the pan.
• Cook until tender -- remember you already browned on both sides -- now cooking depends on how thick your fish is -- fish is usually done in about 5 minutes if it is about 3/4" thick -- add another 2 minutes per 1/4" of thickness -- shrimp only need another 2 minutes, 1 minute on each side -- scallops, go with the fish recipe --
• I serve this on angel hair pasta. When the pasta is done to your liking, save a 1/2 cup of water, strain, put back in the pot with the water and pesto. Put this back on the hot burner and stir. The oil in the pesto will coat the pasta and the the water will thicken.
• Don't have pesto? Add some olive oil and basil leaves to your pasta!
• This whole process takes about 10 minutes so have your pasta ready beforehand.