Today in the kitchen, House-Autry shows you how to bake a crispy grouper with fennel & grapefruit salad. This recipe works great on any fish, as well as shrimp & scallops. This recipe comes together quick & easy withHouse-Autry Southern Baked Chicken. See more delicious recipes at www.house-autry.com. As seen on The Carolina Outdoor Journal. Ingredients 1/2 package House-Autry Southern Baked for Chicken 2 ruby red grapefruit 1 fennel bulb - trimmed 1/4 cup extra virgin olive oil 2 tbsp Kalamata olives - halved 2 tbsp flat leaf parsley - chopped 1 tsp salt 1/8 tsp red pepper flakes 4 (6-ounce) grouper fillets 1/4 tsp black pepper Directions: Preheat oven to 400°F. With a zester or fine grater, remove 1 tsp of zest from one of the grapefruits. Use a large, sharp knife to trim away all the peel and pith from both grapefruits. Hold peeled fruit over a bowl and cut in-between the membranes to free the grapefruit segments; you should have about 1 cup. Squeeze the membranes over the bowl to extract the juice; you want ¼ cup. (Reserve extra for another use.) Add the zest and segments to bowl. Halve the fennel bulb lengthwise, slice it thin, and add to the bowl with the grapefruit segments. Add olive oil, olives, parsley ½ tsp salt and the red pepper flakes. Stir to combine. Meanwhile, open the House-Autry Southern Baked for Chicken Coating Mix and pour breader into a resealable plastic baggie. Add grouper fillets and toss to evenly coat fillets. Place coated fillets on foil lined ...
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