Florida Grouper season closes on November 15, 2011, so try to reel in as many of these delicious fish as you can before then! Why? We scored an awesome grouper recipe from an awesome chef – Euphemia Haye’s Chef Ray! He gave us the “how to” for his tasty (and easy) Grouper Jamaican. This recipe is even better with the freshest Gulf grouper that comes right off the boat. It’s straight-up one of the best fish recipes you’ll find. Yum! So get out there and start fishing so you can get in your kitchen and start cooking.
Not only is Chef Ray an amazing chef, he’s also one of our Longboat Key neighbors. When you’re in the “hood,” we highly recommend stopping by this charming restaurant. We recommend heading upstairs to the Haye Loft lounge – the best place to see live music in Sarasota and have a fantastic martini!
Grouper Recipe: Grouper Jamaican
2 lbs grouper filets, in 4 pieces
1/4 cup Meyer’s rum
5 oz Pickapeppa sauce
1/2 cup unsalted butter, softened
3 large onions sliced in rings
3/4 cup white wine
3/4 cup water
1-2 chicken bouillon cubes
1 large banana, sliced diagonally
Salt and Pepper to taste
Orange zest to garnish
Heat & flame rum in heavy pan, add Pickapepper sauce and just simmer for one minute. Keep warm. Cover bottom of large fry pan with sliced onion rings, add bouillon cube, water and wine to just cover rings. Bring to boil until rings are clear. Place grouper filets on top, season with salt & pepper, cover & poach 3 to 4 minutes.
Spoon sauce onto plates, place filets & onions over & garnish with sliced fruit and orange zest. Serves four.
Note: Pickapepper sauce can be found at your local grocery store in the hot sauce section.