Sauteed Black Grouper With Peach Relish Recipes

SAUTEED BLACK GROUPER WITH PEACH RELISH

Steps:

• Heat a large skillet over medium-high heat. Sprinkle both sides of the fish evenly with 1/4 teaspoon salt and pepper. Add canola oil to the pan; swirl to coat. Add fish to the pan; saute 4 minutes or until golden. Turn the fish over; saute 2 minutes or until the desired degree of doneness.
• Combine the radishes and the next 3 ingredients (through serrano) in a small bowl. Combine remaining 1/4 teaspoon salt, olive oil, juice, and honey in a small bowl, stirring with a whisk.
• Drizzle dressing over the peach mixture; toss gently. Serve relish with fish.

PAUL'S GRILLED GROUPER

Steps:

• Preheat the grill to medium-high.
• In a small bowl combine the butter, garlic, Parmesan, Essence, and olive oil and whisk to combine.
• Lay the fillets on the grill, scale side down, and brush generously with the melted butter mixture. Close the grill cover and cook for 3 minutes. Open and brush again with the melted butter mixture. Repeat this process until the flesh is firm and opaque, for a total cooking time of about 12 to 15 minutes for this size fish. The last minute of cooking time, sprinkle with the fresh herbs. Remove from the grill and serve immediately with Arugula and Orange Salad.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a large salad bowl, combine the arugula, spinach, red onion, and orange segments.
• In a small bowl, whisk together the mustard, orange juice, and vinegar. While whisking, slowly drizzle in the oil. Whisk until emulsified and season with salt and pepper.