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Associate.com - Share Your Recipe!

Recipe Name: About Grouper From Great Fish, Quick By Leslie Revsin Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Seafood Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Whole grouper fillet
259 Gram(s) Grouper
9 Ounce(s) Grouper, approximately
Directions:
"Quick" is the operative word: Most of the recipes for grouper take 45
minutes or less to prepare. Grouper can be grilled, sauteed, fried,
stir-fried, broiled, roasted or baked, says the author. It's a
white-fleshed fish, mild, moist and slightly sweet - just the kind of
not-too-fishy fish that can win over people who shy away from more
strongly flavored types. Grouper is found in temperate waters from the
Mid-Atlantic through the Gulf of Mexico. Lowcountry fishermen have
been catching grouper offshore recently, but you can find it on land,
too - if not in your grocery store, then at a seafood shop. Revsin
says good grouper will have firm, somewhat satiny flesh, translucent
white to pale pink color, and with "a clean, ocean aroma." Avoid fish
with flesh that's bruised, discoloring, soft or mushy, as well as fish
that smells like ammonia, she says. The thickness of the fillets is
important: They should be no more than 3/4 inch to 1 inch thick, says
Revsin. When she was a restaurant chef in New York, she often got
fillets that were more than 1 inch thick, and she noticed then that
the edges curled up as they cooked. "If you see fillets that are more
than 3/4 inch in thickness, they've been cut from a very large fish,
and when cooked they usually become coarse and tough," she says. "They
may be fine for a slow-braised fish dinner, but they'll turn on you if
you approach them with short-cooking methods." Sauteed, grilled or
quickly broiled, thick fillets can turn into gnarled, twisted shapes,
says Revsin. "That satisfying chewiness, which I like, turns into a
rubberiness, which I don't like," she says. *Chef Leslie Revsin, from
Bronxville, NY. Worked restaurants in New York. Latest book has
recipes for grouper and all her other fish favorites, "Great Fish,
Quick" (Doubleday, $27.50). Revsin was the first female chef at the
Waldorf Astoria Hotel in New York City. She opened her own place,
Restaurant Leslie, in 1977, and since then has served as executive
chef at the Bridge Cafe, One Fifth Avenue and Argenteuil in New York
City. She also has been a chef at the Inn at Pound Ridge in
Westchester, N.Y. see: Broiled Grouper With Grain Mustard-Pineapple
Vinaigrette; Grilled Grouper With Ancho Chile Butter; Sauteed Grouper
With Spicy Black Beans; Sauteed Grouper With Tropical Fruit Salsa.
Reviewed by Ann Burger <http://www.charleston.net> on May 6, 1998;
Edited by Hanneman; converted by MC_Buster. Recipe by: Book Review by
ANN BURGER, 05/06/98 Posted to MC-Recipe Digest by Kitpath
<phannema@wizard.ucr.edu> on May 06, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 306
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 121.7mg
Sodium: 137.3mg
Potassium: 1230.3mg
Carbohydrates: 0g
Fiber: 0g
Protein: 64.3g


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