Grouper with Caramelized Shallot Horseradish Sauce
Servings
4Serving size
4 ounces fish with 3 tablespoons sauceThis recipe can be multiplied and is good as sandwiches for leftovers.
Serve with Roasted Potatoes or Jasmine Rice or Risotto with Peas or Jasmine Rice – Low Sodium Version or Brown and Wild Rice or Brown Rice
AND
Serve with Parmesan Squash. or Pan Grilled Broccoli or Pan Grilled Asparagus or Herbed Zucchini or Green Beans with Red Onion or Zucchini with Sun Dried Tomatoes or Zucchini with Sun Dried Tomatoes – Low Sodium Version or Yellow Squash and Onions or Zucchini Salad
Serve with Brown and Wild Rice or Brown Rice or Risotto with Peas or Roasted Potatoes
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Serve with Pan Grilled Asparagus or Pan Grilled Broccoli or Zucchini Salad or Zucchini with Sun Dried Tomatoes
Ingredients
| 8 ounces Shallots, raw |
| 1 spray Spray olive oil |
| 1/4 cup White wine |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 tsp. Horseradish, prepared |
| 1 tsp.. Honey |
| 16 ounces Fresh grouper (4 4-ounce filets) |
Instructions
Place the shallots in a small stainless steel or non-reactive sauce pain. Spray lightly with olive oil and cover the pan. Place the pan in the oven and roast the shallots for about 30 minutes. Remove at 15 minutes and toss.
After 30 minutes add the white wine, salt and pepper. Return the pan to the oven and cook for 15 minutes. Remove and let cool for about 5 minutes.
Place the shallots in a blender or mini-chopper with the horseradish and honey. Puree until smooth.
Place a large skillet in the oven and preheat the oven to 426°F.
After the oven is at temperature, spray the pan lightly with olive oil and place the grouper filets in the pan. Cook for about 6 minutes and turn the fish. Spread about 2 - 3 tablespoons sauce on top of each fish and return the pan to the oven. Cook for another 5 - 7 minutes and serve.
Serve this recipe with one of these starch side dishes.
Brown and Wild Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown and the wild rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Risotto with Peas
Place the olive oil in the bottom of a large skillet. Heat over medium and add the onion. Cook gently, stirring frequently, until the onions just begin to turn translucent. Add the arborio rice and stir. Cook for about 2 minutes and then add the salt and pepper. Add the…
Roasted Potatoes
Preheat oven to 400° F. Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly. Place potatoes in a roasting pan large…
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Serve this recipe with one of these vegetable side dishes.
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
Zucchini with Sun Dried Tomatoes
Place the sun dried tomatoes in a small bowl and add the boiling water. Let the tomatoes steep for 20 minutes. Remove the tomatoes and finely mince. Reserve the water the tomatoes steeped in. Place a large skillet over medium heat. Add the olive oil and the sun dried tomato…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
For horseradish lovers this is a great dish (and even for those who don’t like it so much). It has a lighter horseradish flavor enhanced by the caramelized shallots. Sweet, salty and spicy all at once. Any white fish will do — you could use halibut, snapper, rockfish or even cod.