Hemingway's Executive Chef Alex Saimpha 2016-12-08 05:40:05
with Garlic Mashed Potato, Grilled Asparagus and Lemon Caper Butter Sauce INGREDIENTS ¼ cup smoked paprika 2 tbsp dried thyme 1 tsp kosher salt 1 tsp garlic powder 1 tsp onion powder 1 tsp ground black pepper ½ tsp dry mustard ½ tsp ground red pepper 2 tbsp olive oil 1 lb grouper fillet -Preheat the grill to high heat -In a small bowl, stir together the paprika, thyme, onion powder, salt, garlic powder, black pepper, mustard and red pepper. Sprinkle both sides of grouper fillet with spice mixture -Add olive oil, place the fish on the grill, cook until browned 3-4 minutes on each side GARLIC MARSHED POTATOES 4 lbs medium potatoes 1 tbsp chopped garlic 1½ cups heavy cream ¼ cup butter stick kosher salt and pepper -Peel potato and quarter lengthwise, in a sauce pan put enough water to cover the potato and add salt -Bring to a boil, reduce heat and simmer until potato easily pierced with a tip of a fork about 20-25 minutes -In a sauté pan put butter on low heat, add garlic, stir until garlic is cooked, do not burn, add heavy cream, let simmer for 1-2 minutes -Drain the potato, pour over the garlic cream mixture, mash the potato until smooth and creamy, add salt and pepper to taste GRILL ASPARAGUS 1 lb fresh asparagus spears 1 tbsp olive oil kosher salt and pepper -Preheat the grill to high heat -Lightly coat the asparagus with olive oil, season with salt and pepper to taste -Grill over high heat for 2-3 minutes or to desired tenderness LEMON CAPER BUTTER SAUCE 1 tbsp capers 1 tbsp butter juice of 2 lemons -In a sauté pan melt butter over medium heat, add capers and lemon juice, let simmer for about 2-3 minutes, season with salt and pepper Recipe serves two
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