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Redefining In-Flight Catering

Recipe: Roasted Red Pepper Grouper

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).

Plate Up

  • Spoon the red pepper emulsion onto the plate.
  • Add spinach, slightly off-center.
  • Top with grouper.
  • Garnish with crumbled feta.

Enjoyed making this recipe? Follow us on Instagram and tag us in your culinary creations. Need help making this recipe? Tweet @airculinaire for assistance.

Questions?

If you have any questions about this recipe, contact me at rkukwa@airculinaire.com.

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