| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains, Vegetables | French | All, Seafood | 4 | Servings |
INGREDIENTS
| 28 | oz | Grouper fillet, cut into |
| 4x7oz fillets each 3/4" | ||
| thick | ||
| Salt and freshly ground | ||
| black OR white pepper to | ||
| taste | ||
| 2 | t | Olive oil, plus |
| 1 | T | Olive oil |
| 2 | t | Whole-grain or country |
| mustard | ||
| 2 | t | Dijon mustard |
| 1 1/2 | t | Cider vinegar OR rice wine |
| or white wine vinegar | ||
| 2 | T | Vegetable oil |
| 1/3 | c | Pineapple, finely chopped |
| and drain fresh or | ||
| canned |
INSTRUCTIONS
Preheat the broiler, placing the oven rack on the top rung or 3 inches below the heat source. Season the fish fillets with salt and pepper, rub them with 2 teaspoons of the olive oil, and place them, flat side down, on a broiling pan. Set them aside while you make the vinaigrette. Place the mustards in a small mixing bowl and whisk in the vinegar. Gradually add the remaining tablespoon of olive oil and the vegetable oil, whisking the entire time to make a creamy, smooth emulsion. Stir in the chopped pineapple and season the vinaigrette with salt and pepper. Set the vinaigrette aside or refrigerate it (as long as several days), bringing it to room temperature before serving. Place the fillets under the broiler and broil without turning until they're just cooked through, 10-12 minutes. To check, place the end of a metal spatula in the thickest part of one fillet where the flesh is beginning to separate into flakes, and push it open slightly. If it's done, that piece will move away from the rest of the fillet. Remove the fillets from the oven. Place the grouper on dinner plates, spoon some of the vinaigrette on the side of each fillet, and serve right away. Notes: COMMENTS: Revsin says grouper fillets with just a light coating of olive oil will turn golden brown under the broiler, unlike many other fillets that "need help in the broiler browning department." This dish takes about 30 minutes total prep and cooking time. Whole-grain mustard has a milder flavor than Dijon. Using both types tames the assertive pineapple flavor and gives the vinaigrette a delicately sweet-sour taste, she says. She prefers French mustards. Reviewed by Ann Burger <http://www.charleston.net> on May 6, 1998; Edited by Hanneman; converted by MC_Buster. PER SERVING: 300 cals, 15 g fat. Recipe by: GREAT FISH, QUICK by Leslie Revsin Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 06, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 379
Calories From Fat: 137
Total Fat: 15.5g
Cholesterol: 93.3mg
Sodium: 371.6mg
Potassium: 1184.5mg
Carbohydrates: 8g
Fiber: 1.4g
Sugar: 5.7g
Protein: 50.4g