a Taste of the Treasure Coast Parmesan Crusted Grouper скачать в хорошем качестве

a Taste of the Treasure Coast Parmesan Crusted Grouper

A Taste of the Treasure Coast… Ft. Pierce Florida Parmesan Crusted Grouper Tonight is a taste of the Treasure Coast in Ft. Pierce Florida. We’re making a parmesan crusted grouper with couscous and baked asparagus. Fresh red grouper pan seared, buttered, and coated with panko breadcrumbs, grated Parmesan cheese, garlic puree, scallions, and parsley. Served with couscous pearls cooked in salted water and turmeric, and baked asparagus with lemon juice and olive oil. And why are we making this dish tonight? Well this week we were in Ft. Pierce Florida; a city of the Treasure Coast. We’re visiting our friends at Freedom Boat Club where Captain Mark signed off on our open water boat certification; now we can go out in the Atlantic Ocean and catch the really big fish. Like our grouper tonight. Our Mise En Place for tonight’s dish is 1 Pound of Fresh Red Grouper 2 oz Chopped Scallions ( you can use chives instead ) 1 oz of Garlic Puree (you can use two cloves of minced garlic ) 2 oz Chopped Parsley ½ stick Butter 2 oz of Panko Bread Crumbs 2 oz of Grated Parmesan Reggiano Cheese 2 oz of Natalie’s Lemon Juice Extra Virgin Olive Oil Tumeric Salt & Pepper 2 oz of Pearl Couscous 4 Asparagus Spears 2 Sprigs of Fresh Thyme We’ll start with our asparagus. Lightly sprinkle some extra virgin olive oil and some lemon juice onto the asparagus spears, make sure that all of them are coated evenly, season them with salt & pepper, then put them into a 400-degree oven for 10 minutes Next we’ll get our breading ready. In a small deep bowl combine the panko bread crumbs, parmesan cheese, scallions, parsley, and garlic puree, and whisk it all together. Add in some salt, pepper, olive oil, and lemon juice, and whisk everything together again. Our breading is now mixed and ready to go. Set the bowl of breading aside; well use it in a few minutes. To prepare our couscous, bring a small pot of salted water to a boil and add in a half teaspoon of turmeric, this is mainly for color, but it also adds to the flavor. Next we will get our grouper ready. In a small nonstick pan, add in some extra virgin olive oil and turn the heat up to medium. Season the grouper filet with salt and pepper, turn it over and season it again so that there is salt and pepper on both sides. Place the grouper in the pan of olive oil and let it cook for about 1 ½ minutes. Turn the grouper over and cook it too for about a minute and a half. Now take the room temperature butter and start to coat the entire grouper filet. Put the butter on generously, the butter adds flavor, but the main function of the butter is to ensure that our Parmesan panko breading sticks to the grouper. Using a tablespoon, start to put the breading onto the grouper, flatten it down as you go to make sure that it sticks, put the breading on the top of the grouper and also put it on the sides as best that you can. Then put the pan with the grouper into a 400-degree oven for about 12 minutes. Back in the pot of boiling water, add in your couscous. Give it a stir, and let it cook for about 10 minutes. Now well make some room on the stove. Remove the pan of grouper and the asparagus so that we can get ready to plate our dish. Put a few pieces of fresh Italian parsley onto the corner of your plate. Then add four pieces of asparagus. Using a wide fish spatula, plate the piece of breaded grouper onto the plate. Next we’ll add a few spoons of the couscous. Garnish the grouper with a few sprigs of fresh thyme, and balsamic dots, and we are done ! And there it is ! A Taste of the Treasure Coast, Parmesan Crusted Grouper, with baked asparagus, and couscous. A treat from the sea prepared at home. It was delicious ! Until next time, Bon Appetit ! Ciao, Mark