Bertolli

Charleston Seafood Recipe List

Blu Restaurant and Bar

One Center Street, Folly Beach, SC 29439
843-588-6658

Andouille Crusted Grouper

Serves 4

Ingredients for Andouille Crusted Grouper

Four 6 ounce grouper filets
1 ½ pounds andouille sausage
4 cups Japanese bread crumbs
¼ cup parsley
2 ounces Cajun seasoning (recommend Paul Prudhomme)

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

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.

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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