Molasses Glazed Grouper: Bill’s By The Beach

Molasses Glazed Grouper

4 Servings

4 each – 6 to 7oz Grouper Filet (Skin off, Pin Bone Out)

2T Olive oil

2T Unsalted Butter

5oz Ancho Spice Rub*

4T Molasses

4T Honey

Pre-heat oven to 400 degrees.

Heat oil and melt butter in 12” iron skillet or non stick pan over medium high heat

Coat each filet in spice rub and place in skillet making sure to place away from you.

Cook each filet for approximately 3-4 minutes then turn fish over and coat top with 1T of molasses with brush or spoon.

After coating fish with molasses place in oven and cook for approximately 7-8 minutes or until fish is done.

Carefully remove pan from oven and brush each filet with 1T honey and let fish stand for about 2-3 minutes.

Remove from pan and plate.

Serve with Coconut Rice and Sautéed Asparagus.

*Ancho Spice Rub Recipe

1T Ancho Chili Powder

2T Chili Powder

2T Paprika

1t Ground Cumin

2T Brown Sugar

2T Kosher Salt

Coconut Rice Recipe

2 Cups Coconut Water

1 Cup Long Grain White Rice

½ C Shredded Coconut

In a 4qt sauce pot heat coconut water until boiling

Add rice and stir.

Cover and reduce heat to simmer and cook for approximately 15-20 minutes until rice is done.

Taste and add salt and pepper to taste.

Stir in shredded coconut and serve.

Sautéed Asparagus

1lbs Asparagus Medium or Pencil (hard ends removed)

2T Unsalted Butter

Salt and Pepper to taste

In a 4qt sauce pot heat 3qts of water and 3T Salt until boiling.

Add asparagus and blanch for approximately 2-3 minutes.

Carefully remove or strain asparagus and place in ice bath to quickly cool.

To sauté – melt butter in a medium sauté pan over medium high heat.

Place asparagus in sauté pan and season with salt and pepper to taste.

Cook asparagus until heated through but does not change color.

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