Hemingway’s Executive Chef Alix Saimpha 2017-12-19 07:23:08
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 filet 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 filet with spice mixture Add olive oil, place the fish on the grill, cook until browned 3-4 minutes on each side GARLIC MASHED 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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