Grouper and arugula

Grouper and arugula

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SEARED FLORIDA GROUPER WITH ARUGULA

INGREDIENTS:
1 1/2 POUNDS - GROUPER, CUT INTO 4 6-OUNCE FILLETS
                          CANOLA OR OLIVE OIL FOR COOKING
12 OUNCES          ARUGULA, WASHED AND DRIED
1                           LEMON, JUICED
                         SEA SALT TO TASTE
                              FRESH GROUND PEPPER TO TASTE

PREP:
PRE HEAT A MEDIUM-SIZED SAUTE PAN OVER MEDIUM HIGH HEAT. WHEN THE PAN IS HOT, ADD 1 TABLESPOON OIL TO THE PAN.  LIGHTLY SEASON EACH GROUPER FILLET WITH SALT AND PEPPER.  CAREFULLY ADD THE SEASONED GROUPER FILLETS TO THE HOT PAN.  COOK EACH FILLET FOR AROUND 3 MINUTES ON EACH SIDE OR UNTIL GOLDEN BROWN AND COMPLETELY COOKED THROUGHOUT THE THICKEST PART OF THE FILLET.  REMOVE COOKED GROUPER FILLETS FROM PAN AND LET COOL SLIGHTLY.

I A MEDIUM-SIZED MIXING BOWL, ADD ARUGULA, ONE TEASPOON OIL AND LEMON JUICE.  SEASON THE ARUGULA LIGHTLY WITH THE SALT AND PEPPER.  MIX THE ARUGULA TO EVENLY COAT AND ADJUST SEASONING WITH SALT AND PEPPER.  TO SERVE, PLACE AN EVEN AMOUNT OF ARUGULA ON EACH PLATE AND TOP WITH GROUPER FILLER.  SERVE DISH WITH GRILLED ROASTED VEGETABLES TOSSED IN ITALIAN DRESSING.


4 SERVINGS

GDA Cooking - December 17, 2012

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