Grouper Iberville
- Ready In:
- 1hr
- Ingredients:
- 31
- Serves:
-
6
ingredients
- 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
-
Creole Sauce
- 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)
-
Hollandaise
- 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
-
Vegetable Garnish
- 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
- 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.
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RECIPE SUBMITTED BY
Molly53
United States