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March 9 2016

Lemon Pepper Grouper w/ Asparagus Vinaigrette

Spring is finally here and we are in full season swing. The local black (gag) grouper has been at its best this month. This month’s recipe features that black grouper and Florida produce cooked with an Asian flair.

 
    Lemon Pepper Grouper w/ Asparagus Vinaigrette      serves 4

4 – 7 ounce Grouper fillets
2 TB. – extra Virgin Olive Oil
2 tsp. – Lemon pepper spice
 
1Lb. – Asparagus spears (blanched and chilled)
1 medium – Red bell pepper (julienned)
1 medium – Yellow bell pepper (julienned)
1 medium - Red onion (julienned)
1 ounce – Sesame oil
1 ounce – Extra Virgin olive oil
1 tsp. – Garlic minced
1 tsp. – Ginger minced
1/ 4 cup – Rice wine vinegar
2 tsp. – Honey
1TB. – Basil leaves (julienned)
Pinch – Red chili flakes
Salt and pepper to taste
1TB. – Toasted white and black sesame seeds
 
  1. Mix all vegetables in a mixing bowl, season with the salt and pepper, and set aside.
  2. In another mixing bowl place the two oils and the garlic and ginger, mix well and let sit for 15 minutes.
  3. Add all the remaining ingredients; blend well to incorporate all flavors.  Set aside.
  4. Set a large sauté pan on the stove and heat on high heat.
  5. Season the grouper with the lemon pepper seasoning.
  6. Place the oil in and lay grouper fillets in and sear until golden brown. Flip the grouper over and finish cooking, about 4 minutes.
  7. Place the grouper on four plates, top with the asparagus vinaigrette and garnish with fresh basil.