Grouper Fromage Ala Paula Deen Recipes

GROUPER FROMAGE ALA PAULA DEEN

Steps:

• Preheat oven to 350 degrees F.
• In a small skillet, add 1 tablespoon butter or oil over medium heat.
• Add onion and cook until softened, about 10 minutes.
• Transfer to a large bowl and cool slightly.
• To the bowl, add the cheese, mayonnaise, hot pepper sauce and 1/2 teaspoon House Seasoning.
• Mix well and set aside.
• Grease a 13 by 9 by 2-inch baking dish.
• Sprinkle the fish with the remaining 1/2 teaspoon House Seasoning.
• Place the fish in the baking dish and squeeze the juice of the lemon over it and sprinkle with red pepper flakes.
• Top fish with slices of butter.
• Bake for about 10 to 15 minutes or until fish is almost done; the time will depend on the thickness of your fish.
• Remove the dish from the oven and cover each fillet with 1/2 cup of the cheese mixture.
• Return to the oven and bake until cheese melts, about 8 to 10 minutes.
• House Seasoning:.
• Mix ingredients together and store in an airtight container for up to 6 months.
• Yield: 1 1/2 cups.

GROUPER FROMAGE

Steps:

• Mix together the mayonnaise, cheese, onion, hot sauce, red pepper, and 1/2 teaspoon House Seasoning; set aside.
• Preheat the oven to 350 degrees. Grease a 13 x 9 x 2-inch baking dish. Add just enough water to come to a depth of 1/4 inch. Sprinkle the fish with the remaining 1/2 teaspoon of House Seasoning. Place the fish in the baking dish and squeeze the juice of the lemon over it. Bake for 10 to 20 minutes; the time will depend on the thickness of your fish. When the fish is almost done, remove the dish from the oven and cover each fillet with 1/2 cup of the cheese mixture. Return to the oven and continue to bake for 8 to 10 minutes longer.

GROUPER PROVENCAL ALA DEREK

Steps:

• In a large skillet heat 2 tablespoons olive oil over medium high heat. Pat fillets dry and season with black pepper. Carefully place fillets in pan and quickly brown on both sides. Transfer to baking dish and place in 200 degree oven and bake for 10 to12 minutes.
• Add 1 tablespoon olive oil to same pan and cook onion for 1 minute. Stir in garlic and cook for 30 seconds. Add tomatoes and stir to combine. Bring to a simmer and cook for 3 to 4 minutes. Stir in olives, parsley and red pepper flakes.
• Remove fish from oven and place on serving plates. Top with sauce and serve with parsley- buttered noodles

PAUL'S GRILLED GROUPER

Steps:

• Preheat the grill to medium-high.
• In a small bowl combine the butter, garlic, Parmesan, Essence, and olive oil and whisk to combine.
• Lay the fillets on the grill, scale side down, and brush generously with the melted butter mixture. Close the grill cover and cook for 3 minutes. Open and brush again with the melted butter mixture. Repeat this process until the flesh is firm and opaque, for a total cooking time of about 12 to 15 minutes for this size fish. The last minute of cooking time, sprinkle with the fresh herbs. Remove from the grill and serve immediately with Arugula and Orange Salad.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• In a large salad bowl, combine the arugula, spinach, red onion, and orange segments.
• In a small bowl, whisk together the mustard, orange juice, and vinegar. While whisking, slowly drizzle in the oil. Whisk until emulsified and season with salt and pepper.

SUPER GROUPER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan.
• Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets.
• Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.