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Recipes – Seafood
Grouper Special
4 Thin Grouper Fillets*
1 teaspoon Lemon Pepper Seasoning
All Purpose Flour
1 teaspoon Worcestershire Sauce
5 tablespoons Unsalted Butter
6 tablespoons Lemon Juice
1/2 teaspoon Garlic Salt
Sprinkle both sides of each grouper fillet with lemon pepper and dust with flour. Saute fillets in 3 tablespoons butter for 5 minutes, turning once. Preheat a separate, oven proof pan and add lemon juice, 3 tablespoons butter and sauteed fish. Pour butter from saute pan over fish. Pour butter from saute pan over fish and add garlic salt and Worcestershire. Broil 3 minutes without turning. Serve immediately.
*Grouper available at Cater's Market.
Serves 4
Salmon Fillet Bathed In Soy and Lemon
1 lb. fresh salmon fillet*
1 teaspoon dried basil
1/2 teaspoon pepper
1 clove garlic, minced
3 tablespoons lemon juice
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 teaspoon Worcestershire sauce
Lime wedges
Rinse salmon, and pat dry. Combine basil and next 6 ingredients in a small bowl. Place salmon in broiler pan. Pour half of the sauce over salmon. Broil 5 to 6 minutes. Pour remaining sauce over salmon. Broil 4 to 5 additional minutes until salmon flakes easily when tested with a fork. Serve with lime wedges.
*Salmon Fillets available at Cater's Market.
Serves 2
Marinated Cedar-Plank Salmon
3 Tbl freshly squeezed lemon juice
1/3 cup No-stick Marinade for Seafood (recipe found below)
6 salmon fillets, 7-8 oz. each
2 tsp kosher salt
1 tsp freshly ground black pepper
1 large cedar plank, soaked for 1 hour in water
1/3 cup olive oil
1 Tbl Dijon mustard
1 Tbl balsamic vinegar
2 tsp garlic powder
2 tsp minced shallots
Combine the lemon juice with the no-stick marinade. Brush the salmon filets with the mixture, and sprinkle with the salt and black pepper.
Blot the soaked cedar plank dry. Combine the olive oil, mustard, vinegar, garlic powder, and shallot in a mixing bowl. Brush this mixture on the cedar plank.
Prepare the grill. Place the cedar plank, marinated side up, over direct high heat until it begins to smoke.
Arrange the salmon fillets on the plank, leaving space between each one, and move the plank to indirect high heat. Cook until the salmon is just pink in the center, 10-12 minutes.
*Salmon fillets available at Cater's Market.
Yield: 6 Servings.
No-stick Grilling marinade for Seafood
4 egg yolks
1 Tbl Dijon mustard
1/3 cup balsamic vinegar
1 cup canola oil
1 cup light olive oil
Warm water as needed
2 Tbl Lawry's Seasoned Salt
1 Tbl onion powder
1 Tbl paprika
1/2 tsp cayenne pepper
2 tsp garlic powder
1 tsp white pepper
1 tsp freshly ground black pepper
1 tsp dry mustard
1 tsp dry oregano
1 tp dried thyme leaves
Place the egg yolks, Dijon mustard, and vinegar in a food processor. Blend on medium speed for 1-2 minutes.
Slowly drizzle oils into the mixture, 1 tablespoon at a time. If the marinade becomes too thick, add 1-2 tablespoons of warm water. Once all of the oil has been incorporated, add seasoned salt, onion powder, paprika, cayenne, garlic powder, white pepper, black pepper, dry mustard, oregano, and thyme until incorporated.
Store covered in the refrigerator until needed.
Yield: 2 1/2 cups
