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| Andouille Crusted Grouper with Green Tomato Marmalade |
| Serves 4 |
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| Ingredients for Andouille Crusted Grouper |
4 6-oz Grouper Filets
1 1/2 lbs Andouille Sausage
4 cups Japanese Bread Crumbs
1/4 cup Parsley
2 oz Cajun Seasoning (Paul Prudhomme)
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| Ingredients for Green Tomato Marmalade |
6 Green Tomatoes, medium diced
2 cups Granulated Sugar
2 cups Apple Cider Vinegar
3 Dried Chile Peppers (optional)
1 Bay Leaf
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| Method for Andouille Crusted Grouper |
• Rough chop andouille and pulse in food processor.
Pulse bread crumbs separately. Fine chop
parsley. Mix all together with Cajun seasoning.
• Roll grouper filets in all purpose flour until evenly
coated. Dip the flour coated filets in an egg
wash (beaten eggs) and then roll them in
the andouille/breadcrumb mixture until
evenly coated.
• In a sauté pan over medium high heat, pour
2 tablespoons of olive oil. Once heated, place
grouper filets in the sauté pan and brown on
both sides.
• Remove from heat and place the grouper filets
on a baking pan. Finish them by baking in a
350 degree oven for 15-20 minutes.
• Serve hot and top with the green tomato
marmalade.
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| Method for Green Tomato Marmalade |
• Combine all ingredients in a saucepot and simmer
for 45 minutes to an hour.
• Remove the chile peppers and bay leaf and
discard them.
• Place marmalade in an appropriate container
and reserve.
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