Recipes

Stuffed Grouper

Grouper is the Cadillac of meaty white fish. It’s flavorful and moist and takes sauces well. You’ll hardly feel like a fish out of water when you add this guy to the menu. 
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Course Main Course, Pasta, Rice & Grains, Seafood
Cuisine American, French, International Dishes

Servings 1 servings
Calories 2718.25 kcal

Ingredients

  

  • 8 grouper medallions
  • 6 ounce(s) crab cake mix
  • 8 ounce(s) roasted shallot beurre blanc
  • 1 cup(s) poached asparagus spears
  • 1 cup(s) saffron risotto
  • 16 tablespoon(s) red pepper vinaigrette
  • 1 cup(s) poached baby vegetables
  • 1 dash(es) salt, to taste
  • 1 dash(es) pepper, to taste

Instructions

 

  • Sear two seasoned grouper medallions in a hot saute pan.
  • Remove to the side and place in a baking pan.
  • Place 1.
  • 5 ounces crab mix on top of one medallion and put other medallion on top.
  • Place in a preheated 350-degree oven for 5 minutes, or until heated through.
  • Fan 2 ounces asparagus on plate, top with 2 ounces risotto and grouper.
  • Garnish with vegetables, and finish with vinaigrette and beurre blanc.
  • Beurre blanc sounds like a hard sauce to make, but it’s actually a simple butter and white wine sauce.

Nutrition

Calories: 2718.25kcalCarbohydrates: 116.19gProtein: 196.14gFat: 151.7gSaturated Fat: 72.8gCholesterol: 737.8mgSodium: 5013.72mgFiber: 6.9gSugar: 35.8g

Keyword Asparagus, Dinner Parties
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