My Grouper Chowder Recipes

Steps:

• Heat butter in saucepan; add carrot, celery, bell pepper, parsley, and garlic, saute until onions are tender, about 5 minutes.
• Add sherry to the pan and cook off most off the alcohol, deglazing the bottom of the pan as you go.
• Pour in broth and add potatoes, and bring to a boil; then reduce heat, cover and simmer for about 12-14 minutes, stirring occasionally, until potatoes start to get tender.
• Add tomatoes, bay leaf, paprika, chili powder, celery seed, pepper, thyme and cayenne; cover and simmer another 20 minutes or until mixture begins to thicken.
• Stir in shrimp, scallops and crab, and cook until shrimp curl and turn bright pink and scallops turn opaque, and chowder is heated through, about 3 minutes.
• Stir in 1/4 cup parsley.
• Serve with crusty loaves of Italian or French bread and herb butter, if you desire.

Steps:

• In a Dutch oven or soup kettle, saute the pepper and onions in butter or margarine until tender.
• Add remaining vegetables, water, bouillon, salt, and pepper; bring to a boil. Reduce heat; simmer covered for 20 minutes, or until the vegetables are tender.
• Combine flour and milk until smooth; stir into pan. Bring soup to a boil; cook and stir for 2 minutes. Mix in the parsley. Just before serving, stir in the cheese until melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan.
• Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets.
• Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.

Steps:

• In a large saucepan, melt the butter over high heat. Add the onion, celery, and chili pepper and saute until tender; stir in the tomato paste. Add the grouper and stir until the fish is coated. Mix in the carrot, tomatoes, red pepper, crushed red pepper flakes, potato, and salt and pepper. Reduce the heat to medium and add the fish stock, hot sauce, tomato juice, and Worcestershire sauce. Simmer over medium heat for 1 hour.
• Serve in bowls and drizzle with rum and sherry peppers.

Steps:

• In a heavy Dutch oven, heat butter and place grouper fillet skin side down and saute 1-2 minutes or until skin loosens from the flesh.
• Remove to plate discard skin.
• Add celery, bell pepper, and ham and saute 3-4 minutes.
• Add green onion and garlic and saute 1-2 more minutes.
• Add the stock, lemon juice, and hot sauce and bring up to a slow boil.
• Add potatoes and cook for about 15 minutes or until tender.
• Reduce heat and add the fish and cook until the fish can be broken up with a spoon.
• Add the milk- being careful not to boil- and heat through.
• Season to taste with salt and pepper.
• Serve with crusty french bread.

Steps:

• Saute first 6 ingredients until soft. Add spices,potatoes,and broth, bring to boil.Then to med heat till potatoes are soft. Add mike & flour together then add to pot. Bring back up to slow boil. Season Grouper,cut into chunks add to pot put on low. Cover 15min. Dribble in Sherry. Add instant mash potato to thicken.