March 13 2012

Blackened Gulf Gag Grouper w/ Tomato,Ginger, Thyme Vinaigrette

Serves 6

6 – 8oz. Grouper fillet’s

½ cup – blackening spice

¼ cup canola oil

  1. Heat oil in a large sauté pan and when just about to smoke,
  2. add three grouper fillet’s seasoned with the spice.
  3. Cook 4 minutes on each side getting a firm crust on until done.
  4. Repeat with other three pieces and reserve warm.

For the vinaigrette:

2 whole eggs

1 clove garlic

1 tsp. Dijon mustard

1 tsp. parsley leaves

1 scallion whole (chopped)

1 /4 cup rice wine vinegar

¼ cup extra virgin olive oil

1 Tb. soy sauce

1 Tb. honey

Salt and pepper to taste

  1. In a small blender, put the first five ingredients and blend on high speed.
  2. Slowly drizzle oil in until mixture becomes thick, about half the oil.
  3. Slowly thin mixture with vinegar, soy, and honey. 
  4.  Slowly add the other half of the oil in a slow stream, until thickens again.
  5. Add salt and pepper if needed.

 2 – large red ripe tomatoes (diced, deseeded, and all liquid drained)

1 tsp.- minced ginger root

1 tsp. – minced fresh thyme leaves

                 Mix tomatoes, ginger, and thyme together. Spoon some of the vinaigrette into tomatoes until well coated. Place grouper on six plates and spoon equal amounts on each and serve.