Recipe by mollypaul
Grouper has a mild flavor, somewhere between bass and halibut with a firm flesh perfect for grilling. It's the ideal choice for those that are uncertain about the flavor of fish. If you cannot find grouper, substitute striped bass, mahi-mahi, black sea bass (flakier texture), red snapper (flakier texture), pompano, lemonfish or catfish. This flavorful, foolproof recipe is courtesy of Chef Tom Weaver of Christian's Restaurant as featured in the Louisiana New Garde television series..
- 3 lbs grouper fillets, cut into 8 ounce portions
- 1 lb medium shrimp, peeled and deveined
- 1 bunch green onions or 1 bunch scallion, thinly sliced
- 2 tablespoons olive oil
- 4 small onions, peeled and cut into large dice
- 2 small green bell peppers, seeded and cut into large dice
- 3 stalks celery, cut into medium dice
- 2 1⁄2 teaspoons garlic, peeled and minced
- 2 large tomatoes (peeled, seeded and diced)
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh oregano, minced
- 1 teaspoon fresh basil, minced
- 1⁄2 cup dry white wine (Pinot Grigio, Chardonnay or Sauvignon Blanc will all work just fine)
- 3⁄4 cup fish stock or 3⁄4 cup clam juice
- 1 1⁄4 cups tomato puree
- 3 teaspoons salt
- 1⁄8 teaspoon dried red pepper flakes
- cayenne pepper, to taste (just a pinch)
- 6 egg yolks
- 1 teaspoon red wine vinegar
- 2 teaspoons water
- 3⁄4 cup clarified butter (melted and warm)
- salt and cayenne pepper, to taste
- 2 large carrots, peeled and cut into slices
- 1 large turnip, peeled and cut into bite-sized slices
- 1 large rutabaga, peeled and cut into bite-sized slices
- 4 tablespoons butter
- 1 teaspoon sugar
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1 cup fresh parsley, minced
Directions See How It's Made
- To make the Creole Sauce: Heat the olive oil in a saucepan; add the onions, peppers and celery and cook unti tender, about five minutes.
- Add next seven ingredients; cook for about ten minutes.
- Add the tomatoes and seasonings; simmer about 30 minutes or until thick.
- Set aside.
- To make the Hollandaise sauce: Place the first three ingredients in the top of a double boiler over hot water and whisk until thick and creamy, taking care that the eggs don't curdle.
- Add the butter a little at a time while still whisking.
- If the sauce is too thick, thin with warm water.
- Season to taste and keep warm over hot water until needed.
- For the vegetable garnish: Boil the vegetables in salted water until crisp-tender, about six minutes; drain well.
- Heat the butter in a skillet over medium heat, add the vegetables and saute for a minute or so; sprinkle with next four ingredients and continue cooking for an additional three minutes.
- For the fish: preheat the oven to 400°F.
- Place about 3 cups of Creole sauce in the bottom of a large casserole dish or skillet.
- Place the fish fillets on top of the sauce; place equal amounts of shrimp on each fillet and top with remaining sauce.
- Cover and bake about 15 minutes or until the fillets begin to flake.
- Divide the fish/shrimp onto six plates and top with 5 tablespoons of Hollandaise sauce, sprinkle with minced parsley and garnish with vegetables.