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'Wich of the Week: Grilled Grouper With Fried Green Tomatoes

YumSugar — Wed, 21 Jan 2009 14:00:28 -0800

If fried food isn't your thing, then skip last week's fried grouper sandwich and opt for a blackened, grilled version instead. Oh yeah, except this version adds fried green tomatoes, so you'll probably want to leave those off if it's healthy eating you're after. But where's the fun in that? I never would have thought to combine succulent white fish with tangy green tomatoes, but the combination was really outstanding.The restaurant also added onion rings to its sandwich, but I found those to be a little much: All the friedness was getting in the way of the fish flavor. So if I were to make it again, I'd just pair a simple piece of blackened grouper with fried tomatoes, plus lettuce and tartar sauce (or mayo if you prefer). To get the recipes, read more.

Fried Green Tomatoes
From Cookie

Ingredients

4 large, firm green tomatoes, cut crosswise into 1/2-inch slices
Kosher salt and freshly ground black pepper to taste
1 cup finely ground cornmeal
1 teaspoon paprika or pimentón (a Spanish smoked paprika, available at latienda.com)
2 eggs
Vegetable oil

Directions

Sprinkle the tomato slices with the salt and pepper; set aside.
Combine the cornmeal and paprika in a shallow bowl. In another bowl, beat the eggs.
Cover the bottom of a heavy skillet with 1/2 inch of oil, then place it over medium-high heat.
Coat the tomato slices in the egg, then dredge them in the cornmeal mixture.
Fry as many tomatoes as fit comfortably in the pan until nicely browned, about 2 minutes a side.
Transfer them to a paper towel-lined platter. Repeat until all the tomatoes are cooked.

Makes 4 to 6 servings.

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Blackened Grilled Grouper Sandwich
Modified From Publix

Ingredients

12 slices of fried green tomatoes
1 1/2 lbs. grouper (or mahi) fillets (thawed, if needed)
Cooking spray
2 tablespoons blackening seasoning
4 kaiser rolls
4 tablespoons tartar sauce
8 lettuce leaves (rinsed)

Directions

Preheat 2-sided tabletop grill. Cut fish into 4 portions. Coat both sides of fish with cooking spray then sprinkle with blackening seasoning.
Place fish on grill (wash hands); close lid, and cook 5 minutes or until fish is opaque and separates easily with a fork. (If using regular grill, double cooking time, turning once.) Cook time may vary depending on thickness of fish.
Cut rolls in half, if needed. Spread tartar sauce on bottom half of each roll.

Makes 4 sandwiches.

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'Wich of the Week: Fried Grouper Sandwich

YumSugar — Wed, 14 Jan 2009 14:00:30 -0800

You know I love to seek out local delicacies when traveling, so when I recently visited Florida, I was determined to eat grouper, a flaky white fish native to the Gulf of Mexico. So determined, in fact, that I ended up devouring two different versions of grouper sandwich: one fried and one grilled. I found the fried variety at a classic seafood shack that serves sides of creamy coleslaw and hush puppies. (Stay tuned next week for the more gourmet grilled version.) Delightfully simple, this sandwich showcased the cornmeal-crusted fish, and the grilled bun was a nice touch. I also heaped some slaw onto mine for a little something extra. To get the recipe, read more.

Obviously, grouper was the local catch here, but if you can't find it, substitute halibut or tilapia fillets.

Fried Grouper Sandwich
Fish Recipe Adapted From Epicurious

Ingredients

1/2 cup cornmeal
1 tablespoon all-purpose flour
1 teaspoon paprika
1/2 teaspoon hot-pepper flakes
2 egg whites, lightly beaten
2 teaspoon corn oil
4 grouper fillets (about 5 oz. each)
4 hamburger buns, toasted or grilled
2 cups shredded iceberg lettuce
tartar sauce and coleslaw, to taste

Directions

Combine first 4 ingredients in a shallow bowl. Put egg whites in another shallow bowl. Dip each fish fillet in cornmeal mixture, then in egg whites, then again in cornmeal mixture.
Place fillets on a plate; cover with plastic wrap and refrigerate 10 minutes.
Heat oil in a large nonstick skillet. Add fillets and cook over medium-high heat, 2 to 3 minutes per side. Season to taste with salt and pepper.
On the bottom half of each toasted or grilled bun, spread tartar sauce to taste and top with one fillet. Divide the iceberg lettuce evenly between the four sandwiches, and top with coleslaw if desired. Place top of bun onto lettuce and slaw and serve.

Makes 4 sandwiches.

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What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 24 Jan 2009 09:30:41 -0800

I'm still salivating over this grilled grouper sandwich with fried green tomatoes.
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Fast & Easy Dinner: Grilled Fish and Peppers

partysugar — Tue, 05 Jun 2007 08:01:32 -0700

If you're not usually a fan of fish, expand your horizons by making a light, grilled fish with a heavy, flavor-packed marinade. Use a mild white fish that has little to no "fishy taste" such as petrole sole, grouper, or halibut. This recipe comes together in a quick flash because the marinade is purchased Italian dressing and the fish soaks up the sauce rapidly. FIfteen minutes to marinate, eight to ten minutes to grill and dinner is done! A little cheese sprinkled on top makes for a nice fish introduction for children as well. Make this easy meal tonight - get the recipe now, just read more

Grilled Fish and Peppers
From Kraft Foods

1 cup Italian Dressing
2 tsp. crushed red pepper
1-1/2 lb. firm white fish fillets, such as petrole sole, grouper, halibut or tilapia
2 each red and green peppers, seeded, each cut into 6 pieces
2 tablespoons grated parmesan cheese
2 tablespoon finely chopped cilantro

Mix dressing and crushed red pepper.
Pour half of the dressing mixture over fish in resealable plastic bag. Seal bag. Refrigerate 15 min. to marinate.
Place peppers in a separate resealable plastic bag. Add remaining marinade; seal bag. Shake bag gently until peppers are evenly coated.
Preheat grill to medium-high heat.
Remove fish from marinade; discard marinade. Remove peppers from marinade, reserving marinade.
Place peppers on grill. Top with fish; cover grill with lid. Cook 4 min.; turn fish over. Brush with reserved marinade from peppers.
Grill, covered, an additional 2 min. or until fish flakes easily with fork.
Place fish and peppers on serving plate; let stand 3 min. Sprinkle with cheese and cilantro.

Serves 6.

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