Seasoned Gulf Coast Grouper w/ Roasted Asparagus and Smashed Red Potatoes

June 25, 2018 at 5:09 PM | Posted in fish, potatoes | 2 Comments
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Today’s Menu: Seasoned Gulf Coast Grouper w/ Roasted Asparagus, Smashed Red Potatoes, and Baked Garlic Bread Loaf

 

 

I made a Big Breakfast for me and Mom this morning. I fried up some Thin Cut Breakfast Chops, prepared some Simply Potatoes Garlic and Herb Potatoes, Scrambled Eggs, and toasted slices of Aunt Millie’s Light Whole Grain Bread. Also had a cup of Bigelow Decaf Green Tea. Needless to say I skipped Lunch after this Breakfast! Outside it’s mostly cloudy and 83 degrees. After Breakfast I went to Walmart and had to get a new water hose for outside. The old one was leaking where the connector threads weer worn out. Back home got the leaf blower out and cleaned off the deck, driveway, and shed. I think I’m going to buy some wood and make some shelves for the shed. Since we cleaned and straightened it up we have all kinds of space now. For Dinner tonight I prepared Seasoned Gulf Coast Grouper w/ Roasted Asparagus, Smashed Red Potatoes, and Baked Garlic Bread Loaf.

 

I love my Fish and Seafood, especially this Florida Gulf Coast Grouper. My good friend just got back from his Florida Home and brought several fresh fillets of Grouper! These were just caught a couple of days ago and briefly frozen. So I laid a couple of the fillets in the fridge overnight to thaw. To prepare the fillets I seasoned them with just a bit of Sea Salt and put the fillets in a Hefty Zip Plastic Bag where I then added the Zatarain’s Seafood Breading Mix Seasoning. Shook until the fillets were well coated. Shook off the excess. Then got the Cast Iron Skillet out, sprayed it with a light coat of Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillets, frying about 3 1/2 minutes per side until golden brown. Grouper is so meaty and flavorful. And these fillets tasted so fresh, thank you Jim for bringing these to me!

 

For one side dish I prepared Roasted Asparagus for one side. To prepare the Asparagus I just needed Extra Virgin Olive Oil, Cloves Roasted Asparagus Garlic (minced), Sea Salt, Freshly grated Black Pepper, Lemon Juice, and Shredded Parmesan Cheese. Rinse clean the asparagus. Break the tough ends off of the asparagus and discard. Lay the asparagus spears out in a single layer in a baking dish or a foil-covered roasting pan. Drizzle olive oil over the spears, roll the asparagus back and forth until they are all covered with a thin layer of olive oil. (Alternatively you can put the asparagus and oil in a plastic bag, and rub the bag so that the oil gets evenly distributed.) Sprinkle with minced garlic, salt, and pepper. Rub over the asparagus so that they are evenly seasoned. Place pan in oven and cook for approximately 8-10 minutes, depending on how thick your asparagus spears are, until tender when pierced with a fork. Drizzle with a little fresh lemon juice and Grated Parmesan Cheese before serving.

 

 

For another side I made some Smashed Red Potatoes. I grabbed a Cast Iron Skillet and sprayed it with a light coat of Pam Non Stick Cooking Spray and added a tablespoon of the Extra Light Olive Oil. Preheated the Skillet on medium heat. Next I quartered the Red Potatoes, putting them in a large bowl. Seasoned them with the Garlic salt, Dried Parsley, Grinder Sea Salt and Peppercorn Medley, Bacon Pieces, and 1 tablespoon of the Extra Light Olive Oil. Mixed them with the Seasoning until the Potatoes were Seasoned on all sides. I then added them to the preheated Cast Iron Skillet. Then added some sprigs of Thyme and Rosemary, that I grew.

 

 

When the Red potatoes were ready, fork tender, I removed them from the skillet and put them into a large bowl. Added 2 pats of Blue Bonnet Light Butter and got out the hand Potato Masher. I stirred the Potatoes , mixing them with the Butter. I then Smashed them a couple of times withe Masher. I just Smashed them enough to break them up but leaving chunks of the Potatoes in it. Served by Seasoning it with some McCormick Grinders of Sea Salt and Peppercorn Medley along with some of the Blue Bonnet Light Butter. These turned out great! I also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. For Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Coke Zero to drink.

 

 

Grouper – Firm texture, white meat with large flake and a mild flavor. Extra lean fish.

NUTRITION
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
* Calories 110
* Calories From Fat 20
* Total Fat 2 g
* Saturated Fat 0 g
* Cholesterol 55 mg
* Sodium 65 mg
* Total Carbohydrates 0 g
* Protein 23 g

 

 

 

 

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Freshwater Shrimp and Seasoned Grouper w/ Artisan Seasoned Petite Potatoes, Cut Italian Green Beans……

March 24, 2018 at 5:04 PM | Posted in fish, seafood, shrimp | Leave a comment
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Today’s Menu: Freshwater Shrimp and Seasoned Grouper w/ Artisan Seasoned Petite Potatoes, Cut Italian Green Beans, and Baked Multi Grain Bread

 

 

 

For Breakfast this morning I Scrambled a couple of Eggs, fried 2 Johnsonville Turkey Breakfast Sausage Links, toasted 2 slices of Aunt Millie’s Light Whole Grain Bread, and a cup of Bigelow Decaf Green Tea. We ended up with around 3″ of snow which should melt tomorrow, 49 degrees for a high. I wanted to prepare Dad a good meal tonight. Hospice is putting him in a rehab unit for 5 days to give us a bit of a break as it’s a full time job taking care of him. And we do need the reset. Me and Mom are just beat! We’ll be looking for full time placement in the upcoming days and weeks. So for Dinner tonight I prepared Freshwater Shrimp and Seasoned Grouper w/ Artisan Seasoned Petite Potatoes, Cut Italian Green Beans, and Baked Multi Grain Bread.

 

 

 


While at Kroger earlier I picked up some of the huge Freshwater Colossal Shrimp, I cleaned them and put them in the fridge until needed for Dinner tonight. To prepare these I’m using McCormick Golden Dipt Cracker Meal Seafood Fry Mix.

 

 

 

 


Poured about 1/4 inch of Extra Light Olive Oil into large skillet. Heated the oil to 350°F on medium heat. I then took a 1/2 cup of the Cracker Meal Mix in a Hefty Zip Lock Plastic Bag. Take the peeled shrimp, 3 at a time and place them in the bag and shake until Shrimp had a nice coating on them. Had all the Shrimp coated I then began to fry them. Frying them about 3 minutes the shrimp, a few pieces at a time, in the hot oil until light golden brown turning after 1 1/2 minutes. Drain on paper towel lined plate . Love using the McCormick Cracker Meal Mix, nice light crust and seasoning.

 

I love my Fish and Seafood, especially this Florida Gulf Coast Grouper that my friends bring me from Florida. They just dropped off a big bag of Fish caught in the Florida Gulf! I had a fillet of it in the freezer, laid it in the fridge overnight to thaw. To prepare the fillets I first rinsed it off in cold water and patted dry with a paper towel. I then cut the fillet into 3 pieces. Next I seasoned them with just a bit of Sea Salt and put the fillets in a Hefty Zip Plastic Bag where I then added the Zatarain’s Seafood Breading Mix Seasoning. Shook until the fillets were well coated. Shook off the excess. Then got out the good ole Cast Iron Skillet out, sprayed it with a light coat of Pam Cooking Spray and added a tablespoon of Extra Light Olive Oil. Heated the skillet on medium heat. When the skillet was ready I added the Grouper Fillets, frying about 3 1/2 minutes per side until golden brown. Grouper is so meaty and flavorful. A perfect pairing for the Shrimp!

 

For one side I tried a new one, Private Selection Petite Potatoes Herbes De Provence in Artisan Seasoning Blend. I seen these at Kroger a couple of days ago, and being a Potato Lover I had to try them! They are similar to the Little Potato Co. Potatoes that I prepare. It comes in a microwavable tray. Just heat in microwave for 5 and 1/2 minutes. Next add a 1 tablespoon of Extra Light Olive Oil and then the Seasoning Packet. Stir and serve! They turned out piping hot and delicious, really like the Seasoning provided.

 

 

Then I also heated up a can of Allens Cut Italian Green Beans. So to prepare them just empty the can into a small sauce pan and simmer until heated. I love the taste of these, just season with a bit of Sea Salt and it’s ready! I had also baked a loaf of RiverRoad Bake House Multi Grain Oval Loaf Bread. This has become the family’s favorite Baked Bread. Plus I love having Bread every meal and Crusty Bread with Pasta Dishes. For dessert later a bowl of Skinny Pop – Pop Corn with a Diet Dr. Pepper to drink.

 

 

 

Grouper – Firm texture, white meat with large flake and a mild flavor. Extra lean fish.

NUTRITION
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
* Calories 110
* Calories From Fat 20
* Total Fat 2 g
* Saturated Fat 0 g
* Cholesterol 55 mg
* Sodium 65 mg
* Total Carbohydrates 0 g
* Protein 23 g

Blackened Grouper w/ Buffalo Cauliflower and Cut Green Beans

February 5, 2014 at 6:27 PM | Posted in fish, vegetables, Zatarain's | Leave a comment
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Today’s Menu: Blackened Grouper w/ Buffalo Cauliflower and Cut Green Beans

 

 

 
The forecast called for a Winter Weather Alert and they were right, unfortunately! It started off as freezing rain, a good 2 hours of it. That was mixed with bursts of snow and then followed by snow throughout the night and early morning. We ended up with a little over 6″, so I guess it could have worse. More to come over the weekend again! Our neighbor used his snow blower and scraper to get what he could off the driveway and then I was able to get out and salt it real good. Looking out the window this afternoon, it was a shoveling party up and down the street. For dinner nothing but good things! I prepared Blackened Grouper w/ Buffalo Cauliflower and Cut Green Beans.

 

 

Blacken Grouper  Buffalo Cauliflower 005
I had found another package of the Gulf Coast Grouper in the freezer so I laid that in the fridge to thaw overnight. A friend of mine who goes down to the gulf Side of Florida quite often always brings me back some of his fresh caught Grouper. I started by rinsing the fillet off in cold water and patting dry and cut it into smaller pieces. I melted a tablespoon of butter, Blue Bonnet Light Stick Butter. I then brushed both sides of the fillets with the Butter and then rubbed the fillets with Zatarain’s Blackened Seasoning and Sea Salt. Then I got out my favorite skillet, The Cast Iron Skillet. When the pan was fully heated I added my Grouper. Cooked it about 4 minutes per side, and it was ready for the table! This fish is just soooo good, hard to describe! Moist and bursting with flavor. The Zatarain’s Seasonings are perfect for any Seafood.

 

 

 
For one side dish I made more of the Buffalo Roasted Cauliflower. I made this for the first time a while back and couldn’t wait to have it again! To prepare it I needed; 1 head cauliflower, cut into florets, 1 tablespoon of extra virgin olive oil, sea salt and pepper to taste, 1/4 cup or more) hot sauce, and blue cheese or ranch dressing for dipping. Then to make it is really easy I just tossed the cauliflower florets in the oil, salt and pepper, arranged in a single layer on a baking sheet and roasted in a preheated 400F oven until lightly golden brown, about 20-30 minutes. Then, the good part, toss the cauliflower in the hot sauce. Serve it warm with blue cheese or ranch dressing for dipping and celery sticks on the side. It’s one delicious and healthy side dish! I left the full recipe along with the Closet Cooking web site link to the original recipe.

 

 

 
Then for the other side dish I heated up a cn of Del Monte Cut Green Beans, I can never have enough of Green Beans! I also had a slice of Klosterman Wheat Bread. For dessert my Mom had prepared some Fried Apples for her and Dad this morning for their Breakfast, so I get the leftovers! Fried Apples are easy to make, Mom uses Brown Sugar Splenda, but none taste as good as Mom can make!

 

 

 
Buffalo Roasted Cauliflower
ingredients

1 head cauliflower, cut into florets
1 tablespoon oil
salt and pepper to taste
1/4 cup hot sauce
blue cheese or ranch dressing for dipping (optional)

directions
Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F oven until lightly golden brown, about 20-30 minutes.
Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.
Nutrition Facts: Calories 48, Fat 4g (Saturated 0.3g, Trans 0), Cholesterol 0, Sodium 400mg, Carbs 4g (Fiber 2g, Sugars 2g), Protein 1g

 

http://www.closetcooking.com/2013/01/buffalo-roasted-cauliflower.html

Blackened Grouper w/ Cut Green Beans, Sliced Carrots, and Wheat Bread

January 6, 2014 at 6:24 PM | Posted in fish | 1 Comment
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Today’s Menu: Blackened Grouper w/ Cut Green Beans, Sliced Carrots, and Wheat Bread

 

 

 

Well our high for the day was at 7:00 this morning, it was 2 degrees. It’s been going down ever since. It’s at minus 5 degrees with a wind chill ranging from minus 20 to minus 40 degrees! So welcome to the frozen Tundra we call West Chester, Ohio! We had to go pick my Mom’s car up at the shop this afternoon and it took heating the car keys up several times before we were finally able to unlock the door. I don’t mind the cool weather but this is out of control. From what they say the frigid cold is here most of the week. Minus 5 tomorrow for a high. All you can do is go on and make the best of it. For Breakfast I started off with a Sunnyside Up Egg, Turkey Goetta, and Toast. The more I have the Turkey Goetta the more I love this stuff! Then for dinner tonight I prepared a Blackened Grouper w/ Cut Green Beans, Sliced Carrots, and Wheat Bread.

 

Blackened Grouper Carrots Green Beans 001

 
Last night before I went to bed I laid the last bag of my Gulf Coast Grouper Fillets in the fridge overnight to thaw. A friend of mine who goes down to the gulf Side of Florida quite often always brings me back some of his fresh caught Grouper. These are always some of the finest tasting Grouper I’ve ever had! I started by rinsing the fillet off in cold water and patting dry and cut it into smaller pieces. I melted a tablespoon of butter, Blue Bonnet Light Stick Butter. I then brushed both sides of the fillets with the Butter and then rubbed the fillets with Zatarain’s Blackened Seasoning and Sea Salt. Then I got out my favorite skillet, The Cast Iron Skillet. When the pan was fully heated I added my Grouper. Cooked it about 3 1/2 minutes per side, and it was ready for the table! This fish is just soooo good, hard to describe! Moist and bursting with flavor. My friend who brings me the Grouper is in Florida right now, I hope the Grouper are biting!

 

 

 

 

For one side dish I prepared a can of Del Monte Cut Green Beans and I also heated up a small can of Walmart Brand Sliced Carrots. Served with a slice of Klosterman Wheat Bread and an Ice-Cold Diet Dr. Pepper. For dessert later a Skinny Cow Chocolate Truffle Ice-Cream Bar.

 

 

 

 

Kitchen Dictionary: grouper
A fish weighing from 5-15 pounds. The flesh is lean and firm, but the skin is strongly flavored and should be removed before cooking. Popular varieties are the black grouper, Nassau grouper, red grouper and yellowmouth/yellowfin grouper.

Ingredient

Season: available year-round

How to prepare: braise, grill, poach, saute, steam

Matches well with: garlic, honey, lemon, mustard, spinach, white wine

Substitutions: halibut, sea bass, snapper

Popular Grouper Recipes
* Baked Grouper Creole/Parmesan
* Blackened Grouper
* Caribbean Jerk Grouper
Nutrition Facts
Calculated for 1 fillet
Amount Per Serving %DV
Calories 238
Calories from Fat 23 (9%)
Total Fat 2.6g 4%
Saturated Fat 0.6g 3%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 95mg 31%
Sodium 137mg 5%
Potassium 1250mg 35%
Total Carbohydrate 0.0g 0%
http://www.food.com/library/grouper-72

Seafood Feast- Lobster Claws and Grouper w/ Green Beans and Scalloped Potatoes

October 17, 2012 at 5:43 PM | Posted in diabetes, diabetes friendly, fish, greenbeans, Idahoan Potato Products, seafood | 3 Comments
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Today’s Menu: Seafood Feast Lobster Claws and Grouper w/ Green Beans and Scalloped Potatoes

 
Yesterday a friend of mine came home from a fishing trip down in Florida’s Gulf Coast. He gave me a beautiful bag of Grouper fillets! Which worked out perfectly with my visit to Jungle Jim’s Market this morning. Among the many items I picked up at the Market I hit the Seafood Dept. at the right time. they were just putting out packages of fresh boiled Lobster Claws. Of course these were too good to pass up and they would go perfect with the Grouper I had planned on having for dinner tonight. For the Grouper after washing and patting the fillets dry I seasoned them with Sea Salt and Ground Black Pepper. I then rolled them in Progresso Italian Style Bread crumbs. I pan fried them in Extra Virgin Olive Oil, 3 minutes per side. The Lobster was very easy to prepare.it was already boiled so to heat them back up I took a large skillet and heated about a 1/2″ of water to boil and added the Lobster Claws. I put the lid on the skillet and let them steam for 4 minutes and they were ready! Needless to say the Gulf Grouper was incredible! It had salt water flavoring and was a meal itself but we had the Lobster also. The Lobster as always is a little bit of work to get the meat out of the shell but worth it! The meat was sweet and bursting with flavor. One great combo, a Seafood Feast!

I also prepared some Idahoan Brand Scalloped Potatoes and Del Monte Cut Green Beans. Anymore we always use Idahoan Potato Products. All are easy th make and delicious Potato Dishes. For dessert later a Jello Sugar free Chocolate Pudding topped with Cool Whip Free.

 

 
Idahoan SCALLOPED HOMESTYLE CASSEROLE

Product Description
There’s no better way to start a hearty Scalloped homestyle casserole than with world-famous Idaho® potatoes, which is why you’ll taste only 100% grown-in-Idaho potatoes in this rich & creamy side. For family meals or for special occasions, this creamy, delicious dish is sure to please.

 

Baking Instructions

 

PREHEAT oven to 450°F. COMBINE potatoes and sauce mix in 1 1/2 quart baking dish.
STIR in 1 1/2 cups boiling water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter with whisk.
BAKE uncovered for 25 minutes or until top is golden brown and potatoes are tender (sauce will thicken slightly when cooling).
Remove from oven and let stand a few minutes before serving.
BAKING NOTES: To prepare 2 casseroles at once, double all ingredients, increase baking dish size accordingly, and bake about 30 min. To bake potatoes and roast meat at the same time, bake at 375°F for about 45 min; 350°F for about 50 min; or 325°F for about 60 min.

 
Stove Top Directions
HEAT potatoes and sauce mix, 1 1/2 cups hot water, 3/4 cup milk, and 1 1/2 Tbsp. margarine or butter to boil in 2-quart saucepan over high heat, stirring occasionally. Watch carefully to avoid boilover.
REDUCE HEAT, then COVER and simmer 15 minutes, stirring occasionally, until potatoes are tender and sauce reaches desired consistency (sauce will thicken slightly when cooling).
Remove from heat and let stand a few minutes before serving

 

Nutrition Facts
Amount Per Serving Unprepared Prepared
Calories 100 160
Calories from fat 10 60
% Daily Value*
Total Fat 1g* 2% 9%
Saturated Fat 0g 0% 8%
Trans Fat 0g
Cholesterol 0mg 0% 2%
Sodium 680mg 28% 31%
Total Carbohydrates 20g 7% 8%
Dietary Fiber 2g 8% 8%
Sugars 1g
Protein 2g

http://www.idahoan.com/products/retail/scalloped-homestyle-casserole

One Great Sandwich, Grouper Sandwich!

April 21, 2012 at 12:02 PM | Posted in diabetes, diabetes friendly, fish, low calorie, low carb | Leave a comment
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For lunch it was good and bad. The good the delicious Fish Sandwich I had. The bad that was the last fillet of the Gulf Coast Grouper. This was leftover from dinner the other night. I warmed the fillet up and topped with Heinz Premium Tarter Sauce and Lettuce. Served on a Healthy Life Whole Grain Bun. Hopefully I’ll be getting some more of the Grouper soon! Time to enjoy.

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