Recipe: Roasted Red Pepper GrouperDecember 10, 2015 by Randy Kukwa
Grouper is a popular fish in Florida and the Caribbean. Here in the Tampa Bay area, we have a town named Tarpon Springs, which was settled by Greek immigrants and is the place to go for the most authentic Greek cuisine in the area. This recipe calls for pan-seared grouper and is a slight Greek adaptation to a regional favorite in Tampa, Florida. This is a great utilization of my favorite fish!
Ingredients – Roasted Red Pepper Grouper
- 6 ounces Pan-Seared Grouper
- 2 ounces seared spinach with garlic
- Roasted Red Pepper Emulsion
- 2 ounces crumbled feta cheese
Ingredients – Red Pepper Emulsion
- 1 cup roasted red peppers
- 2 tablespoons shallot
- 1 teaspoon garlic
- Heavy cream
- 2 cup white wine
Method – Red Pepper Emulsion
- Sautee shallot and garlic.
- Add roasted red peppers and wine. Reduce by half.
- Add heavy cream, and reduce.
- Run through robot coupe.
- Add salt and pepper, to taste. Strain mixture.
Method – Pan-Seared Grouper
- Place a small amount of olive oil in a hot pan.
- Dust the grouper with salt, pepper, granulated garlic and onion powder.
- Place the grouper in the pan, sear both sides until golden brown.
- If necessary, finish in the oven at 350 F (177 C).
- Spoon the red pepper emulsion onto the plate.
- Add spinach, slightly off-center.
- Top with grouper.
- Garnish with crumbled feta.
If you have any questions about this recipe, contact me at firstname.lastname@example.org.