- Joined
- Dec 29, 2012
- Messages
- 18,445
Grouper Iberville
Creole Sauce:
2 Tablespoons olive oil
4 small onions, cut into large dice
2 small bell peppers, cut into large dice
3 stalks celery, cut into medium dice
2 ½ teaspoons minced garlic
2 large fresh tomatoes, peeled, seeded and diced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh oregano
1 teaspoon minced fresh basil
½ cup dry white wine
¾ cup fish stock or clam juice
1 ¼ cup tomato purée, (or one 6oz can tomato paste and one 8 oz
tomato sauce)
3 teaspoons salt
¼ teaspoon dried red pepper flakes
Cayenne pepper to taste
Hollandaise
6 egg yolks
1 teaspoon red wine vinegar
2 teaspoons water
¾ cup unsalted butter
Salt and Cayenne pepper to taste
3 lbs fresh grouper fillets cut into 8 oz portions
1 lb medium shrimp, peeled and deveined
1 bunch green onion, thinly sliced
To make the Creole sauce: Heat the olive oil in a medium saucepan. Add the onion, bell pepper and celery, and cool over medium heat until tender. Add the garlic, tomatoes, thyme, oregano, basil, white wine, and fish stock or clam juice, and simmer for about 10 minutes. Add tomato purée, salt, red pepper flakes, and cayenne pepper, and simmer about 30 minutes or until thick. Set aside.
To make the Hollandaise sauce: Put the egg yolks, vinegar, and water in a double broiler over hot water and whisk until thick and creamy. Do not curdle the egg yolks. Add the butter a little at a time in a small stream while heating. If too thick, thin with warm water or whipping cream. Season with salt and cayenne. Keep warm over hot water.
Preheat oven to 400ºF. Place about 3 cups of Creole sauce in the bottom of a large ovenproof skillet. Place the fish fillets over the sauce. Divide the shrimp, and put equal amounts over each fillet. Top the shrimp with the remaining sauce,. Heat over high heat until the sauce simmers. Cover and bake in 400ºF oven for about 14 minutes or until fillets begin to flake. Divide fillets and shrimp among six plates. Top each plate with 5 tablespoons of hollandaise sauce and sprinkle with sliced green onions
Creole Sauce:
2 Tablespoons olive oil
4 small onions, cut into large dice
2 small bell peppers, cut into large dice
3 stalks celery, cut into medium dice
2 ½ teaspoons minced garlic
2 large fresh tomatoes, peeled, seeded and diced
1 teaspoon minced fresh thyme
1 teaspoon minced fresh oregano
1 teaspoon minced fresh basil
½ cup dry white wine
¾ cup fish stock or clam juice
1 ¼ cup tomato purée, (or one 6oz can tomato paste and one 8 oz
tomato sauce)
3 teaspoons salt
¼ teaspoon dried red pepper flakes
Cayenne pepper to taste
Hollandaise
6 egg yolks
1 teaspoon red wine vinegar
2 teaspoons water
¾ cup unsalted butter
Salt and Cayenne pepper to taste
3 lbs fresh grouper fillets cut into 8 oz portions
1 lb medium shrimp, peeled and deveined
1 bunch green onion, thinly sliced
To make the Creole sauce: Heat the olive oil in a medium saucepan. Add the onion, bell pepper and celery, and cool over medium heat until tender. Add the garlic, tomatoes, thyme, oregano, basil, white wine, and fish stock or clam juice, and simmer for about 10 minutes. Add tomato purée, salt, red pepper flakes, and cayenne pepper, and simmer about 30 minutes or until thick. Set aside.
To make the Hollandaise sauce: Put the egg yolks, vinegar, and water in a double broiler over hot water and whisk until thick and creamy. Do not curdle the egg yolks. Add the butter a little at a time in a small stream while heating. If too thick, thin with warm water or whipping cream. Season with salt and cayenne. Keep warm over hot water.
Preheat oven to 400ºF. Place about 3 cups of Creole sauce in the bottom of a large ovenproof skillet. Place the fish fillets over the sauce. Divide the shrimp, and put equal amounts over each fillet. Top the shrimp with the remaining sauce,. Heat over high heat until the sauce simmers. Cover and bake in 400ºF oven for about 14 minutes or until fillets begin to flake. Divide fillets and shrimp among six plates. Top each plate with 5 tablespoons of hollandaise sauce and sprinkle with sliced green onions
