Blackened Grouper Grilled Asparagus Morels Fingerlings Recipes

GRILLED ASPARAGUS

Steps:

• Preheat grill for high heat.
• Lightly coat the asparagus spears with olive oil. Season with salt and pepper to taste.
• Grill over high heat for 2 to 3 minutes, or to desired tenderness.

CAST IRON BLACKENED GROUPER WITH GRILLED SEASONAL ASPARAGUS, MORELS, ROASTEDFINGERLINGS AND WATERCRESS CREAM

Steps:

• Prepare the blackening spice. Put all listed ingredients into a coffee grinder and grind for approximately 1 minute. Set aside.
• Preheat oven to 350 degrees Portion the grouper fillet into 4 equal portions, leaving the skin on. Place the fillet skin-side down on a plate and generously rub the blackening spice onto the flesh. Set aside.
• Roast the fingerling potatoes in oven for 15 minutes or until they are fork tender. Peel and blanch the asparagus in salted boiling water until al dente. Saute the morels with the spring peas and butter until tender. Blanch, shock and puree the watercress in a blender with the cream and 2 tablespoons grapeseed oil for a fine puree.
• Heat the remaining 2 tablespoons grapeseed oil until it smokes and carefully place the grouper flesh side down and blacken the fish. Finish in the oven for 10 minutes.
• To finish the dish, reheat the asparagus on the grill. Bring the watercress cream to a simmer. Reheat the morels and peas. Reheat the fingerling potatoes. Place the asparagus on the plate, place the morels and peas on top of the asparagus. Place the fingerlings next to the vegetables. Place the grouper on the side of the vegetables and sauce. Garnish with a few watercress leaves.

BLACKENED GROUPER

Steps:

• Preheat a cast iron skillet for a half hour on HIGH. til it turns white.
• While skillet is heating, place filets of fish in a shallow dish, drizzle 2 oz oil on the fish. turn fish to coat both sides.
• Sprinkle 1 TBSP of blackening spice on each fillet. Rub into each with your hand so it sticks. repeat this on the other side of fish.
• Cut the lemon in half, remove seeds.
• Now the pan is HOT! (Hot pan--that's the KEY).
• Pour the remaining oil in the skillet,(carefully) it will smoke. Now you're ready!
• Place each fillet in pan, let it burn! (aka BLACKENED) about 2 to 3 minutes and turn it. ( depends on the thickness of the fish).
• Cook for 2 to 3 minutes.
• Turn off pan.
• Let it sit for 3 minutes.
• Sprinkle on the lemon.
• AND DONE!

BLACKENED GROUPER, GRILLED ASPARAGUS, MORELS, FINGERLINGS RECIPE

Steps:

• Blackening Spice: Prepare the blackening spice by putting all ingredients into a food processor for a few seconds until chopped and mixed thoroughly. Set aside. Preheat the oven to 350 degrees and divide the fish into four portions, leaving the skin intact. Place the fillet skin-side down and rub generously with the blackening spice. Set aside. Roast the potatoes in the oven for about 15 minutes, or until they are very tender when pierced with a fork. Peel and blanch the asparagus in boiling salted water. It should be cooked until it is al dente. Saute the morels with the butter and the snap peas in a medium skillet over medium heat. Blanch the watercress, then shock it under cold running water. Drain thoroughly and puree in a blender with the cream and 2 tablespoons of the grape seed oil. Heat the remaining grape seed oil in a skillet over medium-high heat until it smokes. Place the grouper skin-side down in the skillet and blacken the fish. Finish it in the oven for about ten minutes. To finish the dish, reheat the asparagus on a hot grill. Bring the watercress cream to a simmer and reheat the morels and peas. Reheat the fingerling potatoes. Place the asparagus on the plate and place the morels and peas on top of the asparagus. Dribble some of the watercress cream over the top of the vegetables. Next, place the potatoes next to the vegetables. Now, place the grouper on the other side of the vegetables. Garnish with fresh watercress leaves. This recipe yields 4 servings.

BLACKENED GROUPER

Steps:

• Rub each side of filet with Cajun spice mix.
• Heat cooking spray over medium-high heat.
• Add filets and cook for 4 minutes on each side or till fish flakes easily.
• Serve with lemon wedges and citrus remoulade (listed on my recipes).

ASPARAGUS WITH MORELS AND TARRAGON

Steps:

• Put morels, porcinis or both in a bowl with very hot water to cover; soak until soft, about 20 minutes. Drain morels and reserve soaking liquid. Cut morels in half; if porcinis are large, chop them roughly.
• Melt butter in a large skillet over medium-high heat; when butter is hot and foam has subsided, add shallots and reconstituted and fresh mushrooms to pan. Cook until shallots soften and fresh mushrooms have released their liquid and it has cooked off, about 10 minutes.
• Add asparagus and 1/2 cup reserved liquid to pan. Bring liquid to a boil, cover, reduce heat so mixture simmers, and continue cooking for another 2 to 4 minutes, or until asparagus is crisp-tender. Add cream and tarragon or chervil and continue cooking, uncovered, until sauce thickens slightly and asparagus is tender, about 4 minutes more. Season with salt and pepper and serve.

ASPARAGUS WITH MORELS AND TARRAGON

Steps:

• Cook white and green asparagus separately in a 5- to 6-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes for white asparagus; about 3 minutes for green asparagus.
• Transfer asparagus with a slotted spoon to a colander and rinse under cold water (to stop cooking), then drain again. Pat dry.
• Heat 3 tablespoons butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots, stirring, until golden brown, about 2 minutes. Add morels and sauté, stirring frequently, until tender, about 5 minutes. Add asparagus, tarragon, salt, pepper, and remaining 3 tablespoons butter and sauté, stirring, until heated through, about 3 minutes. Remove from heat and stir in lemon juice. Serve immediately.