Chef Ray Arpke’s Grouper Jamaican (Euphemia Haye, Longboat Key, Florida)

 


Chef Ray Arpke’s Grouper Recipe: 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.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
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