Tag: grouper

Fillets of grouper with cedar sauce – Italian Cuisine

Fillets of grouper with cedar sauce


1) Clean the coriander and the mint, gather the leaves in a small mixer, add a pinch of salt, pine nuts, pecorino cut into small pieces, about 5 cm of cedar peel, leaving also a little of the white part, the juice of half a cedar, 2 tablespoons of water and 4 tablespoons of oil and blend all the ingredients until you have a smooth sauce.

2) Melt half of the butter in a pan without letting it brown and let it cool. Pass i fillets of grouper, in order to grease them evenly, and then sprinkle them with a little flour. Cut the remaining half cedar into slices of the same thickness. Melt the remaining butter in a pan, cook the cedar slices on each side for a few seconds and arrange them on individual plates.

3) Cook the fish fillets in the same pan, about a minute on each side, add salt and transfer them to individual plates, over the slices of cedar. Season the fish with the prepared sauce and serve.

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Recipe Grouper fillets, radicchio and baked beetroot – Italian Cuisine

Recipe Grouper fillets, radicchio and baked beetroot

  • 1 kg grouper fillets cleaned, with skin
  • 200 g boiled beetroot
  • 3 pieces of red radicchio
  • 1 pc pomegranate
  • fennel
  • vegetable broth
  • extra virgin olive oil
  • salt
  • pepper

For the recipe for grouper fillets, radicchio and beetroot in the oven, place the grouper fillets in a plate lined with parchment paper with the side of the pulp facing upwards. Season them with a drizzle of oil, salt and pepper. Reduce the beetroot. Cut the pomegranate into 8 wedges, without removing the peel.
Browse the radicchio. Arrange all around the grouper fillets (keep some radicchio leaves to serve raw). Perfume with a few branches of fennel, sprinkle with a ladle of vegetable broth and bake at 180 ° C for 30-35 minutes. Remove from the oven and serve, completing with the radicchio leaves kept aside.

Japanese grouper recipe and cauliflower skewers – Italian Cuisine

Japanese grouper recipe and cauliflower skewers

  • 4 pcs of grouper fillets
  • 90 g miso
  • 70 g rice vinegar
  • 60 g purple cauliflower florets
  • 60 g white cauliflower florets
  • 60 g green cauliflower florets
  • 30 g mirin
  • 10 g soy sauce
  • extra virgin olive oil
  • lime
  • salt

For the recipe of the Japanese grouper and cauliflower skewers, mix the miso, rice vinegar, soy sauce and mirin with a whisk to obtain a homogeneous mixture. Divide the fillets of grouper into pieces, place them in a large bowl and sprinkle them with the sauce over the entire surface. Cover with plastic wrap and marinate in the refrigerator for 8 hours.
Stick the cauliflower florets into 8 sticks, alternating the colors. Place them in a baking pan lined with baking paper, season with a drizzle of oil and a pinch of salt and cook them in a ventilated oven at 180 ° C for 10-15 minutes, covered with aluminum foil to keep the color alive, then remove it and continue under the grill for 2 minutes. Roast the grouper slices in a pan over high heat for 3 minutes per side. Serve with the skewers, adding lime peel and pepper to taste.

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