Apricot Glazed Grouper
Apricot Glazed Grouper
Ingredients
- 5 4-ounce grouper fillets, skin off
- 1 cup apricot preserves
- 4 cups orange juice
- 2 teaspoons fresh ginger, minced
- 1 cinnamon stick
- White pepper and salt, to taste
- Olive oil, as needed
Directions
In a small saucepot over medium high heat, add orange juice, ginger, and cinnamon stick. Reduce mixture by 70 percent. Whisk in apricot preserves, making sure to melt out any lumps. Strain through a fine mesh sieve into a bowl and reserve.
Preheat oven to 375 degrees Fahrenheit. Heat a large skillet over medium high heat. Season grouper fillets on both sides with salt and white pepper. Add oil to pan. When pan generates a small amount of smoke, place fillets face side down into pan. When grouper has achieved proper browning (approximately 1 minute), flip fillets over and continue to cook for 20 seconds. Place fillets on a greased sheet pan face side up and liberally coat them with the apricot glaze. Place grouper in the oven to finish cooking. One minute before the grouper is finished, apply another coat of the apricot glaze and place grouper back in oven until finished.
Recipe adapted from Chef Edwin French, North Carolina chef, 2005 Great American Seafood Cook-off
Italian Seared Grouper
Italian Seared Grouper
Ingredients
- 6 (6-ounce) well-trimmed center cut grouper fillets
- 2 tablespoons dried basil
- 1 teaspoon dried sage
- 3 tablespoons dried parsley
- 1 tablespoon cracked black pepper
- 1 teaspoon kosher salt
- 1 tablespoon onion powder
- 1 teaspoon garlic powder
Directions
Blend all seasoning for grouper crust. Lightly dust grouper on one side and set aside. Heat skillet and place olive oil in pan. Make sure pan is hot. (A drop of water should pop when added to skillet.)
Sear grouper for 2 minutes with herb side down. Reduce heat to medium and flip fish. Cook an additional 3 minutes and remove from the pan.
Recipe adapted from Chef Rob Stinson, Mississippi Chef, 2009 Great American Seafood Cook-Off
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