Advertisements

Let's Dish With Linda Lou

Taste The Love

Provencal-Style Grouper

Provencal Style Grouper (1)

Provencal Style Grouper (2)

A dish known for its flavors from Provence, France. Lavender fields and medieval hilltop villages, in the southeastern region of Provence, stretches from the Rhône in the west to the Italian border.

This sauce with its colorful and bright flavors enhances the succulent taste of the grouper. Grouper should not be overcooked. The fish should be tender and using a fork should flake apart easily. This dish, I call, Provencal-style Grouper will have your family and friends wanting to recreate this dish at home.

I’m using asparagus in this recipe, so I need to *blanch the asparagus first. I want them to remain vibrant green in color.

2014-12-26-17-09-18

2014-12-26-17-10-44

Colander-Style Spoon

2018-05-16 15.14.24

Garlic

2016-05-27-16-18-32

Stuffing (2)

fennel-bulb

2018-05-16 15.25.19

2018-05-16 15.19.10

2014-01-09-09-58-50

2018-05-16 15.41.25

Olive Oil

2016-06-09-15-34-02

2018-05-16-15.43.26

2018-05-16-15.47.36

2018-05-16 15.48.35

2018-05-16-15.52.05

2016-11-05 15.20.38

2018-05-16-15.14.17

2018-05-16 15.55.07

2018-05-16 15.55.47

2018-05-16 16.16.03

2018-05-16 16.17.14

2018-05-16 16.17.54

2019-06-07 12.57.33

Sweet Basil (2)

fresh basil

Provencal Style Grouper (1)

 

 

 

 

Prep Time: 15 minutes, (time includes blanching asparagus)
Total Cook Time: 1 hour
Yields: 4 servings
Equipment: 12″ saute pan, 11 x 13-inch casserole dish, colander spoon, tongs, large mixing bowl

Directions For Blanching Asparagus:
First, rinse the asparagus stalks under cold water to remove any dirt or sand. Take one of the stalks, hold it towards the bottom third of the stalk gently bending it until it breaks.  The bottom end that snapped off is the part of the asparagus that’s woody and very fibrous. The stalk breaks naturally where the tender part ends and the tough part begins.

In a 3-quart saucepot of salted boiling water (6 cups) add the asparagus. Cook for 2 to 3 minutes. Using a colander spoon or pair of tongs, immediately transfer the asparagus to an ice bath (a large bowl filled with ice water).  Allow the asparagus spears to cool down completely. This process is what’s known as “the shocking method”. You’re stopping the cooking process and setting the asparagus’ vibrant green color. Drain well before cutting the spears on the bias into 2-inch pieces.

Ingredients For Fish:
3 tablespoons olive oil
4 (8-ounc) center-cut skinless grouper fillets, 2 pounds
3 tablespoons olive oil, to be used on fillets
2 tablespoons Kosher salt
1 teaspoon freshly ground black pepper

Ingredients For Sauce:
2 tablespoons olive oil
1 cup onion, diced
1 cup fennel, (1 bulb), diced
1 cup of red bell pepper, diced
1 cup yellow bell pepper, diced
2 tablespoons of garlic (3 cloves), minced
1 (28 ounce) can San Marzano tomatoes
2 tablespoons chicken broth, unsalted
2 tablespoons Pino Grigio (good dry white wine)
2 tablespoons capers, drained
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1/2 cup chopped fresh basil leaves (reserve 1/4 cup for garnish)
1/4 cup fennel fronds for garnish
2 lemons sliced for garnish

Directions For Searing Grouper:
Let fish rest at room temperature for at least 15 minutes (utilize this time for prep). Once fish reaches room temperature, prep the fish with olive oil, Kosher salt, and pepper.
Note: A cast-iron skillet or a large non-stick saute pan works best for searing fish.

Preheat a large, cast-iron skillet, or a non-stick saute pan on medium-high heat. Carefully tilt pan off the heat to add the olive oil,  swish the oil around in the pan, then back onto the heat. You may see the pan start smoking, that’s what you want. Next, carefully place the grouper fillets into the pan, presentation side down. Jiggle the pan immediately so fish does not stick. Do not touch the fillets for about 3 minutes. The fillets will release from the pan easily, once they’ve browned on that side. If you believe they’re ready to flip, using a spatula, pick up one corner of the filet and see if it’s not sticking and looks golden brown. Turn the fillets over and sear the other side for another 2 minutes, then remove from heat. Transfer the fillets to a plate until sauce is ready to be transferred to the casserole dish.

Directions For Sauce:
For the sauce, heat the olive oil in a large (12-inch) sauté pan. Add the onions, fennel, bell peppers, and garlic. Cook over medium-low heat for 10 minutes, stirring occasionally until the vegetables are soft.

Place the tomatoes and their juices in a large bowl. Take a knife and slice through the tomatoes until they’re large bite-size pieces. Add the tomatoes to the sauce, then the chicken stock, white wine, salt, and pepper. Simmer over low heat for 25-30 minutes, stirring occasionally, until thickened. Add the chopped basil and caper and cook for 1 minute.

Preheat oven to 350-degrees F.
Transfer the sauce to a casserole dish. Lay the seared grouper fillets on top of the sauce and bake for about 15 minutes. To judge if your fish is fully cooked (because oven temperatures may vary and so might the thickness of the fillets), make a small cut with a paring knife to see if the flesh has turned from translucent to opaque. Finally, lay lemon slices, the reserved chopped basil, and fennel fronds over the top.

Place a puddle of the sauce onto a plate, place a filet on top, and garnish with basil, lemon, and fennel fronds. This is my Provencal-style Grouper.

*blanch: Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed nterval, and finally plunged into iced water to stop the cooking process.

Advertisements
1 Comment »

Greek Lemon Potatoes-Lemoni Patatas

Greek Lemon Potatoes (2)

Greek Lemon Potatoes (3)

Greek Lemon Potatoes

Traditionally named Lemoni Patatas, are oven-roasted lemon garlic and oregano flavored potatoes are to die for! They are easy to make and are always the first to be eaten, whenever I take them to a party. The lemon juice marinade gives such intense flavor, and the cooking method really caramelizes the outside of the potatoes. As you’ll see, I’m using disposable pans because they are easier to transport and drop off to my friends. These are my Greek Lemon Potatoes-Lemoni Patatas.

The ingredients are few. All this recipe requires are, Yukon gold potatoes, garlic. fresh lemon juice, chicken broth, olive oil, and Kosher salt and black pepper.

2016-04-14-11-59-21

2019-06-08 13.55.02

Photo Apr 26, 3 39 50 PM

Photo Apr 26, 3 43 22 PM

Photo Apr 26, 3 46 39 PM

2016-05-27-16-18-32

Photo Apr 26, 3 53 56 PM

Photo Apr 26, 4 08 14 PM

Olive Oil

2015-12-18-10-39-11.jpg

2019-06-07 12.57.33

2019-06-07 12.59.11

photo-apr-26-4-02-47-pm

2019-06-08 14.51.48

Photo Apr 26, 4 07 01 PM

Photo Apr 26, 4 36 35 PM

Photo Apr 26, 4 36 27 PM

Photo Apr 26, 4 36 35 PM

Greek Lemon Potatoes (2)

Greek Lemon Potatoes

Greek Lemon Potatoes

 

 

 

Prep Time 20 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 hour 10 minutes
Total Time 1 hour 30 minutes
Yields: 6 servings
Equipment: 1 (9 x 13) casserole dish (square or oval), 3 (9 x 9) or (8 x 8) disposable pans

Ingredients:
3 pounds Yukon gold potatoes peeled, cut into wedges
1 cup of fresh lemon juice
3/4 cup olive oil
2 extra-large garlic cloves (substitute 4 standard size cloves), minced
1 heaping tablespoon dried Greek oregano (substitute dried oregano)
1 1/2 tablespoons Kosher salt
1 1/2 teaspoons freshly ground black pepper
1 quart of chicken stock, unsalted

Directions:
Peel the potatoes and cut them in half. Next, cut the halves into quarters to make large wedges. If the potatoes are fairly small, leave them in half. Let them stand in water while preparing the marinate.

In a large bowl or zip-lock baggie, combine all the other ingredients. Transfer the potatoes to the bowl, cover with plastic wrap, ( or zip lock bag) and let them marinate for 2 hours.

Preheat oven to 400-degrees F.
Evenly transfer the potatoes and marinade into the 3 disposable pans. Roast for 1 hour 10 minutes turning occasionally.

Note:  There should be plenty of marinade (sauce) leftover in the casserole dish/ disposable pans after roasting.

Note:  As a personal preference if you like the outsides of the potatoes to become crunchy and slightly blistered. Once the cooking time is complete, turn the oven to the broiler setting. Leave the oven door slightly ajar and broil for 5 minutes.

1 Comment »

Panzanella Salad

2014-10-26 17.58.40

Having my daughter visit recently, I needed to make a “meat-free” dish for her. Now, in our house, Steve loves “meat-free” meals, once and a while, however; for the main course, he prefers to have some type of protein. I’m thinking what better way to do this than with a Panzanella Salad that makes everyone happy. This traditional Italian salad is basically a tomato and bread salad. Today I’m going to put a spin on tradition.

Sweet Basil (2)

fresh basil

2019-06-08 06.03.04

2017-12-15-06-20-071

photo-mar-09-6-42-37-pm

2016-08-06 21.54.50-2

Red Onion

2016-10-21 12.04.01

Feta

2015-02-26-10-12-15

2018-08-01-18.53.51

2018-08-01 18.52.20

Photo Dec 14, 6 12 54 PM

Photo Dec 14, 6 18 32 PM

2019-06-09 04.53.50

2019-06-09 04.54.02

2017-12-23-08-49-05

2017-12-23-08-53-58

2017-12-23-08-55-47

2017-12-23-08-57-03

Homemade Croutons

Genoa Salami

2014-10-26 17.58.40

 

 

 

 

Prep Time:: 10 minutes
Cook Time 15 minutes
Total Time: 25 minutes
Equipment: 2 rimmed baking sheets pans, large mixing bowl, medium-size mixing bowl, small mixing bowl, whisk, Chef’s knife, large serving bowl with utensils

Ingredients For Salad:
1 English cucumber, cut into half-moons then cut half-moon in half
1/2 red onion sliced into thinly sliced half-moon
1 large yellow bell pepper, seeded and diced
1 pint of red and grape tomatoes, halved
1 pint of yellow grape tomatoes, halved
1 lemon, zested
3/4 pound of Genoa salami, diced (optional)
6 ounces of Feta cheese, diced
4 to 6 cups of Homemade Croutons
1/4 cup of fresh basil leaves, roughly chopped

Ingredients For Croutons, Oven Bake Method:
4 to 6 cups of bread cubes, 1 1/2-inch size cubes (1 loaf of Tuscan Ciabatta garlic loaf, or plain Ciabatta)
1/4 cup of olive oil, divided
2 tablespoons of Kosher salt, divided
2 teaspoons of freshly ground black pepper, divided
3 tablespoons of fresh basil leaves, roughly chopped

Ingredients For Lemon Vinaigrette:
Yields: 8 ounces
1/4 cup of fresh lemon juice (3 to 4 juicy lemons)
2 tablespoons of shallots, minced (optional)
1 tablespoon of garlic, freshly grated (optional)
1 tablespoon Dijon mustard
1 tablespoon of Kosher salt
1 teaspoon of black pepper
2 tablespoons of Agave nectar
1/2 cup of *E.V.O.O.

Directions For The Oven Bake Method.
Preheat oven to 400-degrees F.
Start by evenly dividing the bread cubes out onto two rimmed baking sheet pans. Add olive oil, Kosher salt, and fresh ground black pepper, toss to evenly coat the bread cubes. Spread the bread cubes evenly into a single layer. Bake for 15 minutes turning them once halfway through the cooking process to make sure they brown evenly.

Note: The Homemade Croutons will absorb the dressing better when warm.

In the meantime, in a large mixing bowl, add the diced cucumber, halved tomatoes, sliced onions, diced bell pepper, lemon zest, and chopped basil, gently toss to combine.

In a small serving bowl add the diced Genoa salami allowing the option to add it to the individual Panzanella Salad once served.

This vinaigrette can be made while the croutons are in the oven.
In a medium-size mixing bowl add 1/4 fresh lemon juice, Dijon mustard, grated garlic, dried oregano, Agave nectar, Kosher salt, fresh ground black pepper. Slowly drizzle in the  *E.V.O.O. whisk to combine.

Once the croutons are done, immediately transfer them into the bowl with the rest of the ingredients. Pour the vinaigrette over the salad. Finally, add the diced Feta cheese, gently toss to combine.

*E.V.O.O. is extra virgin olive oil.

Homemade Ciabatta Croutons

 

Leave a comment »

%d bloggers like this: