Pan Fried Grouper With A English Pea Salad

Pan Fried Grouper With A English Pea Salad
Flavorful, Fresh & Bright!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 8 minutes

Ingredients

2 Fresh Grouper Filet, skin removed

1 cup fresh English peas

1 1/2 cups assorted grape tomatoes, sliced

2 cups Watercress

2 lemons, halved

2 limes, halved

4 tbsp butter

4 tbsp olive oil + drizzle

1/4 tsp garlic powder

1/4 tsp onion powder

salt

pepper

Cooking Tools

Outdoor grill

Non stick pan

Small mixing bowl

Small saucepan 

Directions
Preheat grill on high and place lemon and lime halves, cut side down.  Grill lemon and lime for 5 minutes, set aside. Boil water in a small sauce pan and cook English peas for a few minutes.  Drain peas and shock in ice water to retain color.  Drain peas and place in small mixing bowl with sliced tomatoes and watercress.  Drizzle salad with olive oil, salt and pepper the salad.  In a preheated pan on medium heat, add butter and olive oil. Season Grouper filet with garlic and onion powder, salt, pepper. Pan fry Grouper in the butter/olive oil for 4 minutes on each side. Plate Grouper and drizzle with some cooking oil and top with salad.  Squeeze some lemon, lime juice on top.
Serves 2

Pan Fried Wreck Fish

Pan Fried Wreck Fish
A White Fish Similar To Grouper!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 8 minutes

Serve With Smashed Potatoes Or Rice!

Ingredients

2 filet Wreck fish, skin removed, de-boned

1 cup flour

1 tsp garlic powder

1 tsp onion powder

1 tbsp parsley, minced

1/2 stick butter

vegetable oil

salt

pepper

Cooking Tools

Shallow frying pan

Medium mixing bowl

Directions
Preheat oil on medium high in pan at least 1/4 of the way up of oil.  Allow butter to melt in the hot oil. In a mixing bowl, mix flour, onion and garlic powder.  Salt and pepper fish on both side and dredge fish on all sides in the seasoned flour.  Shake off excess flour and fry into the heated oil 2-3 minutes on each side depending on the thickness. Remove fish and drain excess oil and garnish with parsley.  Serve with smashed potatoes or rice.
Serves 2