Chef Gordon's Kitchen: Groovy Grouper with Garlic Sauce

mt_ignore: ChefGordonChef Gordon Holmes of Disney's Hilton Head Island Resort returns to share another original recipe:  Groovy Grouper with Garlic Sauce.

Groovy Grouper with Garlic Sauce

4 pieces of grouper (about 3-4 ounces each)
Olive oil
¼ C. water
¼ C. dry vermouth
Salt and pepper
4 garlic cloves, minced
Fresh parsley or basil
Lemon wedges

 

 

Heat the oil in a large skillet over a pretty high heat. Add the fish and cook for about 2 minutes. Turn fish over and gradually add the water and the next four ingredients (water through garlic) to the skillet. Cover the skillet, reduce heat to medium and cook about 3 minutes, until the fish is done (when it flakes easily with a fork).

Remove fish from the skillet, place on a plate, cover with foil and set aside. Increase heat under skillet to high and cook the vermouth mixture about one minute, until slightly thickened. Pour over the fish and top with freshly chopped parsley or basil. Garnish with lemon.

This is an extremely easy and quick recipe. Just about any type of fish can be used, adjusting the time depending upon the thickness of the pieces. Serve with roasted root vegetables:

Take any combination of root vegetables, like carrots, parsnips, turnips, potatoes, etc. and coarsely chop them. Place onto cookie sheet and drizzle lightly with olive oil. Sprinkle lightly with salt and then roast in a hot oven (about 450 degrees) for about one hour or until the edges of the vegetables are just starting to brown…the amount of roasting time will vary depending upon the size of the vegetable pieces, the smaller the faster. Remove from oven and toss with 2 tablespoons of balsamic vinegar or red wine vinegar.

Serve the above dishes with a lighter wine, such as a sauvignon blanc. For dessert, try some bakery –purchased angel food cake with fresh berries and home made whipped cream flavored with Grand Marnier.

 


Chef Gordon Holmes is a Cast Member at Disney’s Hilton Head Island Resort where he has worked since the resort's opening in 1996. Since 2003 he has also worked as an Executive Chef and restaurant consultant. Previous stop include prestigous restaurants in New York City, New Orleans and Nemours (France).  Chef Gordon can be reached at This email address is being protected from spambots. You need JavaScript enabled to view it..

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