WITH HAVARTI GRITS AND RED PEPPER COULIS
FISH CASUAL COASTAL SEAFOOD
BLACKENED GROUPER
1 6 oz. piece of grouper
2 oz. Blackened Seasoning 1 oz. vegetable oil
1 oz. vegetable oil
METHOD
Season grouper heavily with blackened seasoning.
Heat medium sauté pan until hot.
Add oil.
Slowly place fish in center of the pan. (Be careful not to splash the oil).
Cook fish for 2 minutes on each side, or until fish is white and flaky in the center.
Turn off heat then remove fish from the pan.
HAVARTI GRITS ( YIELDS 1 GALLON)
3 quarts – Chicken Stock
1 pound – Cream Cheese
3 cups - Stone Ground Grits
¼ cup - Shredded Parmesan Cheese
1 pound– Havarti Cheese, shredded
Salt and pepper to taste
METHOD
Season grouper heavily with blackened seasoning.
Heat medium sauté pan until hot.
Add oil.
Slowly place fish in center of the pan. (Be careful not to splash the oil).
Cook fish for 2 minutes on each side, or until fish is white and flaky in the center.
Turn off heat, then remove fish from the pan.
RED PEPPER COULIS (YIELDS- 3/4 QUART; SHELF LIFE: 3 DAYS; 3 HOURS ON LINE)
3 each- Red peppers
½ cup- Apple juice concentrate
½ cup- Goat cheese Salt and pepper to taste
METHOD
For peppers: over medium high heat, char exterior evenly on all sides, remove from heat and allow to cool for 1 minute. Next, place cooked pepper in a bag, seal and allow charred exterior to sweat off, this should take 4-5 minutes. Remove pepper from bag, remove exterior skin, fillet pepper and discard seeds.
In a blender or food processor, puree peppers until smooth, then add apple juice, pulse 2-3 times and then finish with goat cheese. Taste, season and serve or store.
