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November 2 2012

Gruyere crust Grouper with a Smoked Tomato Vodka sauce

My recipe this month is inspired by the grilled cheese sandwich and tomato soup I grew up eating as a child, but with fish and a twist on the tomato end . I hope you enjoy, and have a Happy Thanksgiving.

Serves 4
For the sauce:
6 Roma tomatoes smoked ( may substitute 1 tsp. smoked paprika )
½ cup- vodka
2TB. – extra virgin olive oil
1tsp.- garlic chopped
14 ounces- diced tomatoes in juice
1 pinch of basil, oregano, red chili flakes, sugar, and smoked paprika
1 TB. – tomato paste
1 bay leaf
1 cup. – heavy whipping cream
1 tsp. – clam base
 
 
  1.  In a stainless steel sauce pan, heat oil and sauté garlic until just brown.     Add vodka and reduce by half.
  2.  Add tomatoes and all other ingredients. Turn heat down and lightly simmer 5 to 10 minutes , stirring often. Sauce will reduce and thicken.
  3. Pull out bay leaf and let cool slightly.
  4. Run sauce through a blender until smooth. Set aside until service.


Gruyere crust Grouper
4 – 8ounce grouper fillets
1 cup – canola oil
½ cup flour
Salt and fresh black pepper
2 whole eggs
¼ cup milk
1 cup bread crumbs
1 cup panko crumbs
½ cup grated gruyere cheese
 
  1. Mix both crumbs and cheese together and set aside.
  2. Scramble egg and milk to make a wash.
  3. Season one side of the grouper fillets with salt and pepper.
  4. Dip the season side of the fillets in the flour , then in egg wash, then in the crust making sure the crust is totally coating the fish.
  5. In a large non stick pan, heat oil and place one piece of fish crust side down and fry to a golden brown. Repeat with 3 other pieces and place on a baking sheet.
  6. Place in a preheated 400* oven and bake for 8 minutes or until fish is done.
  7. Pour equal amounts of sauce on your favorite dish and then the grouper. Garnish with fresh chopped chives.