Recipe courtesy of Chef Raymond Arpke
Grouper Jamaican at Euphemia Haye, Longboat Key, Florida
2 lbs grouper filets, in 4 pieces
1/4 cup Meyer’s rum
5 oz Pickapeppa sauce
1/2 cup unsalted butter, softened
3 large onions sliced in rings
3/4 cup white wine
3/4 cup water
1-2 chicken bouillon cubes
1 large banana, sliced diagonally
Salt and Pepper to taste
Strawberries, sliced
Orange zest to garnish
Heat & flame rum in heavy pan, add Pickapepper sauce and just simmer for one minute. Keep warm. Cover bottom of large fry pan with sliced onion rings, add bouillon cube, water and wine to just cover rings. Bring to boil until rings are clear. Place grouper filets on top, season with salt & pepper, cover & poach 3 to 4 minutes.
Spoon sauce onto plates, place filets & onions over & garnish with sliced fruit and orange zest. Serves four.
Note: Pickapepper sauce can be found at your local grocery store in the hot sauce section.
