Best Grouper With Meyer Lemon Beurre Blanc Recipes

Grouper Elizabeth with Beurre Blanc Cream Sauce Recipe image

Provided by therman

Number Of Ingredients 21

Grouper:
2 lbs. grouper fillets
1 oz. sliced almonds, roasted
1 oz. jumbo lump crab meat
Seasoned flour:
1 c. all-purpose flour
1 tsp. ranch dressing (dry seasoning mix)
1 tsp. white pepper
1 tsp. black pepper
Batter:
3 eggs, beaten
1 c. heavy whipping cream
Beurre blanc:
1 TBSP chopped shallots
1 TBSP chopped garlic
1/2 c. dry white wine
1/2 c. lemon juice
1/2 c. heavy whipping cream
2 sticks of cold butter
1 tsp. white pepper
1 tsp. kosher salt

Steps:

Grouper: Begin by cutting the grouper fillets into four equal portions. Combine seasoned flour ingredients and put on a plate. Whisk together beaten eggs and heavy cream in a shallow bowl. Place the fillets into the seasoned flour mixture, being sure to coat the fish generously on all sides. Shake excess flour away and place fish into the egg batter, coating thoroughly. In a hot frying pan, sauté' fillets on both sides until golden brown. Beurre blanc: In a small pan, add shallots, garlic, lemon juice, and white wine. Place on medium to high heat and reduce by half. Add heavy cream and continue to reduce by half. Turn stove down to medium heat and slowly whisk in butter until emulsified. Add salt and pepper to taste. To complete, divide beurre blanc evenly among grouper fillets. Heat the jumbo lump crab meat thoroughly and top the grouper. Garnish with roasted almonds.

Blackened Grouper Linguine image

Provided by Food Network

Categories main-dish

Time 35m

Yield 1 serving

Number Of Ingredients 17

1/4 cup vegetable oil
Salt
6 ounces linguine
2 cups heavy cream
1 tablespoon lemon juice
1 tablespoon cider vinegar
1 bulb shallot, minced
4 tablespoons butter
Salt and freshly ground pepper
1 tablespoon olive oil
Cajun seasoning, for sprinkling
One 8-ounce fillet black Gulf grouper
2 to 3 teaspoons olive oil
1 ounce haricots verts, cut in 1/2-inch portions
2 cloves garlic, minced
1 ounce shredded Parmesan
Lemon wedge, for garnish

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.

Grouper with Meyer Lemon Beurre Blanc Recipe image

Provided by á-177220

Number Of Ingredients 10

FOR THE FISH
4 medium shallots, minced
1/3 cup white wine
1/4 cup seasoned rice vinegar
1 teaspoon Meyer lemon juice
1 stick unsalted butter, room temperature cut into 1-inch pieces
2 6-ounce skinless grouper fillets
Coarse salt and freshly ground pepper
All-purpose flour, for dusting
2 tablespoons olive oil

Steps:

To make the beurre blanc: Combine the shallots, wine, and vinegar in a skillet over medium-high heat. Bring to a boil, and cook until reduced by half, about 2 minutes. Remove from heat and stir in lemon juice. Pour off liquid, leaving shallots in pan. Whisk in butter one piece at a time, until sauce is thick and emusified (move pan on and off the heat to keep it warm, but not hot). Cover, and keep warm. To cook the fish: Preheat oven to 450 degrees. Season fish with salt and pepper. Dredge in flour, tapping off excess. Heat oil in a medium skillet over medium heat. Add fish, skin-side down, and cook for 2 minutes. Turn, and transfer to the oven until cooked through, 5 to 7 minutes. Serve immediately drizzled with sauce.