Recipes

One of my favorite forms of stress relief in the summer is to get my hands down in the dirt and play in the garden. And when the summer gets going, my herb garden sparks all sorts of ideas for “culinary experimentation”. That’s how I’ve been able to produce so many recipes over the years. By playing with flavors, you learn great ways to create.

Grouper Fillet
With Shrimp and Rosemary
(Serves 4)
2 8-10 oz, grouper fillets, cut in half
12 extra large raw shrimp, peeled and deveined
salt and freshly ground pepper
2 tablespoons olive oil
1/2 cup minced onion
1 tablespoon minced garlic
2 fresh tomatoes, finely diced
2 teaspoons chopped fresh rosemary
3 tablespoons butter

In a large skillet, over medium heat, heat olive oil and add onion. Cook 2-3 minutes to soften. Add garlic and cook 2 more minutes. Season grouper and shrimp with salt and pepper. Add the grouper to the pan carefully and sear this side 2 minutes. Add the shrimp and turn the heat up to medium high. Add the tomatoes and the rosemary and sauté for 2-3 minutes, stirring continuously. Add the butter and cook 1-2 more minutes stirring until the butter starts to thicken the sauce. Remove the pan from the heat. Place each grouper fillet on a heated serving plate. Crown each with three of the cooked shrimp and finish with a spoonful of this delectable rosemary tomato butter sauce. A loaf of crusty Italian bread from our Bakery, and some steamed fresh green beans would make pleasing side dishes.

Bon Appetit!
Chef Joe.