109 PAN-ROASTED GROUPER | Hooks, Lies & Alibis with Chef John Folse | LPB
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Thursday, September 20, 2018
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Prep Time: 1 Hour
Yields: 6 Servings

Just as there are myriad versions of Creole seasoning, sofrito comes in numerous variations as well. Authentic, regional sofrito is a seasoning mix used often in Puerto Rican recipes. Two of its ingredients, cilantro, a Mexican and South American herb, and aji dulce peppers are available from specialty stores.

6 (5–6 ounce) grouper fillets
salt and black pepper to taste
granulated garlic to taste
12 thin slices prosciutto
½ red onion, diced
1 aji dulce or Anaheim chile, seeded
1 Scotch bonnet, seeded
1 sweet red bell pepper, seeded
½ cup cilantro leaves
4 garlic cloves, minced
1 cup olive oil, divided
½ cup dry white wine
½ cup freshly squeezed orange juice
2 tbsps lime juice
1 orange, segmented for garnish

Preheat oven to 375°F. Place grouper fillets on a large baking sheet and season both sides to taste using salt, pepper and granulated garlic. Wrap each fillet of grouper with 2 slices of prosciutto and secure with a toothpick. Set aside. In bowl of a food processor, add onion, chile, Scotch bonnet, red bell pepper, cilantro and minced garlic. Pulse 5–6 times or until a coarse mixture is achieved. Do not purée. Set aside. In a large, heavy-bottomed sauté pan, heat ½ cup of olive oil over medium-high heat. Sauté grouper fillets 2–3 minutes or until crispy and brown. Turn fillets over, add chopped sofrito vegetables to pan and, after it begins to sizzle, cook 2–3 minutes. Add white wine, orange juice and lime juice. Place pan in oven and roast fish 10–15 minutes or until thoroughly cooked. Remove pan from oven and transfer fish fillets to center of 6 serving plates. Return pan to stove top over high heat and reduce pan drippings to about ½ cup. Remove from heat and whisk in remaining olive oil. Top fish with sofrito sauce and garnish with orange segments.

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