Grouper Provencal Ala Derek Recipes

Steps:

• For the sofrito: Heat the 2 tablespoons olive oil in a medium saute pan over medium heat for 1 minute, and then add the celery, garlic, fennel and onions. Sprinkle with salt and pepper and cook until the onions are transparent and the celery has softened, 10 minutes. Spoon the mixture into a blender and add the bacon or pork. Puree the mixture, simultaneously drizzling in the extra-virgin olive oil. Set aside.
• For the shrimp toast: Put the shrimp, 1/2 teaspoon sesame oil, onion, cilantro, salt, cayenne, avocado and egg white into a food processor and pulse 2 or 3 times to finely chop. Do not puree. Put the egg yolks, remaining 2 tablespoons sesame oil and 1/4 cup water in a shallow bowl and whisk to blend. Spread equal amounts of the shrimp mixture onto 8 slices of the bread. Top with the remaining 8 slices of bread. Press together gently but firmly. Heat 3 tablespoons of the vegetable oil in a large nonstick skillet over medium-high heat. Dip 4 of the sandwiches in the egg mixture, coating them evenly on both sides. Fry until golden brown, about 4 minutes per side. Remove from the skillet. Repeat the process with the remaining 3 tablespoons vegetable oil and sandwiches. Slice each sandwich into 4 triangles to serve. Keep warm.
• For the grouper: Preheat a large, nonstick skillet over medium-high heat. Sprinkle the grouper with salt and black pepper. Add the olive oil to the skillet. Carefully add the grouper to the hot pan without overcrowding. Cook until well-seared and cooked through, 3 minutes per side. Remove from the skillet.
• For assembly: Ladle the sofrito into 4 shallow bowls. Place one grouper fillet on top in each bowl, and then arrange four triangles (one quartered sandwich) of shrimp toast around the grouper and sofrito. Serve any extra shrimp toast on the side.

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:

• Cook 1/2 chopped onion, 2 chopped garlic cloves and a pinch of salt in a skillet with 1 tablespoon olive oil, 5 minutes. Pour in 1/2 cup white wine and reduce by half. Add 2 chopped tomatoes, two 9-ounce packages frozen artichoke hearts, 3 tablespoons water, 1 strip lemon zest and 1/2 teaspoon salt. Cook, covered, 6 minutes. Stir in chopped olives, basil and salt and pepper.

Steps:

• Slice roasted corn off cob into pan over heated grill. Add Creole tomato, red onion, pickled okra, garlic, red pepper and olive oil. Stir occasionally until okra and onions are slightly soft, about 3 minutes.
• Preheat grill. Brush grouper with olive oil and grill until cooked through. Place on serving plates and spoon salsa on top of grouper.

Steps:

• Heat the olive oil in a large soup pot over medium heat. Add the onion and fennel and cook, stirring occasionally, until the vegetables are golden, about 5 minutes. Add the garlic, pepper, and saffron and cook another minute. Stir in the vermouth and simmer until reduced by about half. Lightly crush the tomatoes through your fingers into the pot; stir in their juices, add the water, orange zest, bay leaf, cover, and simmer until the flavors come together, about 20 minutes.
• Adjust the heat so that the broth simmers briskly. Stir in the clams, cover the pot, and cook until they just begin to open, 6 to 8 minutes. (To keep the clams from overcooking, transfer any fully opened ones to a bowl.) Add the scallops and shrimp and cook, uncovered, until they are just cooked through and opaque, 2 to 3 minutes more. Stir in the vinegar, parsley, and return any of the cooked clams along with their juices. Season with salt, if needed. Divide stew and shellfish among 4 warm bowls. Serve.

Steps:

• Place the flank steak in a zip-lock bag. In the bag combine the minced shallot, soy sauce, olive oil, thyme, hot sauce and lemon juice. Freeze overnight. It should be thawed by the time it is needed.
• When ready to prepare, remove flank steak from the marinade and place on a grill pan. Grill for about 3 or 4 minutes (for rare), or up to 5 minutes for medium.

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:

• 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.