Finally, I saw the movie "Julie & Julia" which I loved. (Sorry friends at lunch last week. I know we talked about going together, but oops, already saw it!) If that movie can't get you in the mood for cooking, then nothing can! I couldn't get over the delicious fish that Julia Child ate at a French restaurant at the beginning of the movie. So the next day at the grocery store, I scanned the fish selections. The fish butcher (I guess that's what you call him) steered me toward the grouper which was flown in that morning from northern Mexico. The intact fish stared at me from the refrigerated case. Not a very pretty mug, but nonetheless, the butcher offered to fillet the fish on the spot for me. (Took about 15 minutes, by the way.) I've had mixed results cooking grouper before, but after making this recipe, I realized it's all about the freshness of the fish. I adapted this recipe from one that I found on a blog called Sugar and Spice with Celeste. Coincindentally, she had a quote from Julia Child on her page.
Ingredients:
4 grouper fillets (these were on the thin side)
lemon butter (melt 1/2 stick with squeeze of half lemon)
kosher salt
pepper
garlic powder
paprika
flat leaf parsley, finely chopped
Place a piece of foil across a broiler pan. Brush lemon butter on top of the foil. Place fillets on foil, then dribble lemon butter and season with spices and parsley. Turn filets over and repeat. Cook at 350 degrees for 10-15 minutes or until the fish flakes.
I served these fillets with store bought HEB mashed potatoes (my kids die for these), steamed broccoli (where the lemon butter sauce did double duty) and warm sourdough bread. You should always serve bread with fish just in case there is a bone here or there. Fortunately, these fillets had not a bone in sight. Good job HEB fish butcher!
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