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Grilled Gulf Grouper with Pickled Red Onion & Wild Arugula Salad & Satsuma Mignonette
Date Added: Nov 4, 2010 Fusion Entrees
Description
Gulf Grouper grilled and topped with a delicious wild arugula salad. You will have to make the pickled red onions in advance.
Ingredients
- 4 Each 6 Ounces Fresh Gulf Grouper, skin off
- 2 Table Spoon(s) Olive Oil
- To Taste Salt & Pepper
Directions
- Heat a large saute pan over high heat
- Add olive oil to coat the bottom of the pan
- Season the fish with salt and pepper
- Sear the fish on both sides for 3 - 4 minutes each side.
- If your grouper is thick, you will need to finish it in a 350 degree oven for about 5 minutes
- Divide the arugula between four plates
- Place the grouper on top of the greens
- Top the fish with a pinch of the pickled red onions and garnish with fresh Satsujma segments and a final drizzle of the mignonette
- 1 Each Red Onion, julienned
- 3 Table Spoon(s) Pickling Spice
- 1/4 Cup(s) Sugar
- 1/2 Cup(s) Water
- 1/4 Cup(s) Sugar
- 1/2 Cup(s) White Balsamic Vinegar
- 12 Ounce(s) Weight Wild Arugula
- 1 Each Satsuma, segmented
- In an airtight container, add the sliced red onion, balsamic vinegar, water, sugar and pickling spice together and refrigerate for two days
- Toss the arugula with some of the mignonette, reserving some to drizzle later
Pickled Red Onions & Wild Arugula Salad
Ingredients
Directions
- 3 Each Satsuma Oranges, juiced
- 1/4 Cup(s) White Balsamic Vinegar
- 2 Table Spoon(s) Chives, minced
- 1 Each Shallot, minced
- 3 Table Spoon(s) Sugar
- 3 Table Spoon(s) Olive Oil
- To Taste Salt & Pepper
- Combine the Satsuma juice with the balsamic vinegar, chives, shallot, sugar, olive oil, salt and pepper
Satsuma Mignonette
Ingredients
Directions
