Parmesan-Crusted Grouper - Good Taste
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Parmesan-Crusted Grouper

From: Youell’s Oyster House


Braised Red Cabbage & Apples

• 1/4 head of red cabbage, sliced thin

• 1 Granny Smith apple, peeled, cored, & diced

• 1 shallot

• 3/4 cup brown sugar

• 1 stick butter, chopped

• 1/2 cup apple juice

• Salt & pepper to taste

• 1 T olive oil

Ginger and Carrot Puree

• 2 medium carrots, peeled & sliced

• 1 cup chicken stock

• 2 T butter

• 1 tsp. chopped fresh ginger

• Salt & pepper to taste

• 1–2 T honey

Parmesan-Crusted Grouper

• 2 6- to 8-ounce grouper fillets*

• 2 T clarified butter

• Juice from 2 lemon wedges

• 1 cup shaved (or grated) Parmesan cheese

• 1 T butter, softened to room temperature

• 2 T mayonnaise

• 2–3 dashes Tabasco sauce

• Salt & pepper to taste

• Fresh herbs, such as oregano & thyme

• Lemon wedges

*Cod, flounder or tilapia may be substituted


Prepare the components of this composed dish in the following order:

For the Braised Red Cabbage and Apples: Combine all ingredients except olive oil in a saucepan and simmer over medium heat until soft. Remove from heat and stir in olive oil to create a shiny appearance. Set aside and keep warm.

For the Ginger Carrot Puree: Cook carrots in chicken stock for 15 minutes or until soft. Transfer drained carrots to a blender, retaining cooking liquid on the side. Add butter, ginger, salt, pepper and honey and puree, adding enough of the reserved liquid to attain a smooth consistency that resembles mashed potatoes. Set aside and keep warm.

For the Parmesan-Crusted Grouper: Place the grouper fillets on a baking pan, season with clarified butter and lemon juice, and bake in a 350°F oven for 4 to 5 minutes. Meanwhile, prepare the crust by combining the Parmesan, softened butter, mayonnaise, Tabasco sauce, salt and pepper in a bowl. Mix gently with a rubber or silicone spatula or spoon to keep shaved Parmesan pieces intact. Remove fish from oven and spread the cheese mixture on top of each fillet. Return to oven and continue baking for 5 to 6 minutes or until golden brown.

To serve: Spoon half of the Braised Red Cabbage and Apple mixture onto each plate and arrange grouper on top. Place Ginger Carrot Puree on the side and garnish dish with fresh herbs and lemon wedges.

(Serves 2)

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