Best Grouper With Black Beans Recipes

BLACKENED GROUPER LINGUINE

Steps:

• For the linguine: Bring 4 cups of water to a boil and add the oil and a dash of salt. Add the linguine and cook until al dente (slightly firm to the bite), 3 to 4 minutes. Drain the pasta and set aside.
• For the beurre blanc: Put the cream, lemon juice, vinegar and shallots in a saucepan over medium heat. Bring to a boil and reduce by about half. Whip in the butter until smooth. Strain the sauce to remove the shallots. Add salt and pepper to taste and set aside.
• For the grouper: Heat a medium nonstick pan over medium heat and add the olive oil. Sprinkle Cajun seasoning over one side of the grouper (the serving side). Cook until well seared and cooked through, about 3 minutes per side. Transfer to a plate.
• Heat a nonstick pan over medium heat. Add the olive oil, haricots verts and minced garlic and cook briefly. Add the linguine and toss in 2 ounces (1/4 cup) of the beurre blanc sauce.
• To assemble, arrange the linguine in the center of a plate and place the grouper fillet on top. Sprinkle on the shredded Parmesan and garnish with a lemon wedge.

BAHAMIAN BAKED GROUPER

Steps:

• Arrange the grouper on a plate. Drizzle the lime juice over the fillets and season with salt, pepper, and red pepper flakes. Cover with plastic wrap and refrigerate overnight or 8 hours.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish.
• Lay the fillets in the prepared baking dish in a single layer. Arrange the tomato slices, onion slices, and bell pepper slices atop the fillets. Cover with aluminum foil.
• Bake in preheated oven until the fish flakes easily, about 1 hour.