Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Grouper with Florida Relish (Photo below)
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Seafood-4119
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Marinade |
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1 1/2 |
pounds grouper fillet |
2 tablespoons |
lime juice |
1 tablespoon |
olive oil |
1 teaspoon |
salt |
1/4 teaspoon |
cracked pepper |
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Herb topping |
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1 cup |
bread crumbs |
1/4 cup |
basil leaves |
1/4 cup |
parsley leaves |
1/2 teaspoon |
salt |
1/4 teaspoon |
pepper |
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Relish |
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5 cups |
fresh vegetables such as: conch peas, black-eyed peas or butter beans, corn, chayote, onions, peppers or tomatoes |
1 teaspoon |
salt |
1 tablespoon |
olive oil |
1/2 teaspoon |
garlic, chopped |
1 teaspoon |
dry thyme |
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Preparation |
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Refrigerate and marinate grouper fillets in a mixture of lime juice, olive oil, salt and cracked pepper. Process bread crumbs with basil, parsley, salt and pepper. Coat top of fillets with breadcrumb mixture. Blanch peas or beans in boiling salted water for 10 minutes or until tender; drain and set aside. Bake grouper in a preheated 350-degree F oven 15 to 20 minutes or until flesh has turned opaque. In a large saute pan heat olive oil; add vegetables and cook until tender; season with garlic and thyme. Divide vegetables evenly; top with grouper fillets.
Yield
5 servings
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Look for "Fresh from Florida" ingredients at your grocery store.
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