Every Tuesday, Sally is sharing a recipe with you. If you have any comments fell free to E-mail Sally at, Sally@1055online.com
SALLY’S RECIPE OF THE WEEK BROUGHT TO YOU BY TOOJAYS.
Sally has taken up an interest in cooking and every Tuesday she is sharing one of her success stories with you. Feel free to comment. Just E-mail her at sally@1055online.com
Sauteed Grouper With Spicy Black Beans
Chef2Chef.com
Yield: 4 Servings
Ingredients
19 oz cooked black beans; canned
2 tsp Dijon mustard
1 large garlic clove; finely chopped
2 tsp red wine vinegar
3 TB olive oil
1/3 c finely diced red onion
3/4 tsp Tabasco sauce; or to taste
salt and freshly ground pepper
1 TB vegetable oil
28 oz grouper; cut into 4x7oz fillets,
flour; for coating fish
small bunch of fresh cilantro, stems removed and lightly chopped
Instructions
Preheat the oven to 400 degrees. Pour the black beans into a strainer and
drain them until most of the liquid is gone but they're still very moist.
Set them aside.
Measure the Dijon mustard and garlic into a medium-size mixing bowl and
whisk in the vinegar. Gradually whisk in the olive oil to form a thick,
creamy liquid. Stir in the onion, black beans and Tabasco. Season the
mixture well with salt and pepper and set it aside at room temperature
while you sauté the grouper. (Salsa can be made up to five days ahead and
refrigerated until needed.)
Over medium heat, begin heating the vegetable oil in an ovenproof skillet
large enough to easily hold all the fillets. Meanwhile, season the fillets
with salt and pepper and lightly coat them in flour, patting off the
excess. Turn the heat to high, and when the oil is hot, slip the fillets,
round side down, into the skillet. Cook until they're golden brown, 2-3
minutes.
Turn fillets over and place the skillet in the oven until they're just cooked through, 8-10 minutes. Remove the fish from the oven, turn the oven off and place them on a platter to keep warm.
Pour the black bean mixture into the same skillet and set it over low heat
just long enough to heat the beans, 2-3 minutes. Add any accumulated juices
from the platter and adjust seasonings if necessary.
Spoon the black beans onto the center of four dinner plates to form a bed.
Place a grouper fillet on top of each of the bean beds and sprinkle with
the cilantro leaves. Serve immediately.
Sally’s Notes: This is the first time I’ve made grouper and I just loved it. I order it all the time but have never cooked it. You can try baking, broiling or grilling the grouper for this recipe, as a change from sautéing. You can also substitute scallions for the cilantro but I would never do that because I LOVE cilantro!!
