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ITALIAN
MARINATED GROUPER
Ingredients:
1
cup chopped yellow onions
1 tablespoon chopped garlic
1 cup dry sherry
1/3 cup wine vinegar
1/2 cup vegetable oil
1 tablespoon sweet basil
1 teaspoon red bell pepper
1 teaspoon thyme
1 pinch tarragon
1 tablespoon Louisiana hot sauce
1 tablespoon cornstarch
4 (6 to 8 ounce) Louisiana grouper filets
peanut oil
Serves: 4
Place first ten ingredients in food processor and blend thoroughly.
Pour 1/3 cup of the marinade over four grouper fillets. Marinate in
refrigerator for two hours. Mix cornstarch in cold water, then bring
to a simmer on low heat. Remove from the heat at first sign of thickening.
Blend cornstarch in the remaining marinade retained in the food processor.
Salt and pepper the marinated grouper fillets and sauté in
peanut oil on medium heat until white and flaky. Place on plates.
Pour marinade over fish and chill for a half hour. Garnish plate with
fresh onions and diced tomatoes.
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