GROUPER RECIPES

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GRILLED GROUPER MARGARITA (10/23/94) (22:13)

INGREDIENTS: 

1-1/2 LB GROUPER FILLETS           1/3 CUP WHITE OR GOLD TEQUILA
1/2 CUP TRIPLE SEC                 3/4 CUP FRESH LIME JUICE
1 TSP SALT PLUS MORE TO TASTE      3 LARGE CLOVES GARLIC, CRUSHED
1 TBS VEGETABLE OIL                3 MEDIUM TOMATOES, DICED
1 MEDIUM ONION, FINELY CHOPPED     1 TBS MINCED JALAPENO
2 TBS CHOPPED FRESH CILANTRO       PINCH OF SUGAR
FRESHLY GROUND BLACK PEPPER 

DIRECTIONS: 

PLACE FISH IN A NONALUMINIUM DISH LARGE ENOUGH TO HOLD IT IN A SINGLE
LAYER.  COMBINE TEQUILA, TRIPLE SEC, LIME JUICE, SALT, GARLIC AND 2 TSP
OIL AND POUR OVER FISH, RUBBING ALL OVER.  COVER AND MARINATE FOR 1/2
HOUR AT ROOM TEMPERATURE OR UP TO 3 HOURS IN THE REFRIGERATOR, TURNING
OCCASIONALLY. JUST BEFORE SERVING, COMBINE TOMATOES, ONIONS, CHILIES,
CILENTRO, SUGAR AND SALT TO TASTE.  HEAT THE GRILL TO VERY HOT.  REMOVE
FISH FROM MARINADE, PAT DRY (RESERVING MARINADE) AND BRUSH LIGHTLY WITH
1 TSP OIL AND GRIND PEPPER OVER THE SURFACE.  COOK ON A GREASED GRILL
FOR ABOUT 4 MINUTES PER SIDE OR UNTIL FLESH IS OPAQUE.  MEANWHILE, BOIL
MARINADE IN SAUCEPAN FOR 2 MINUTES, REMOVE AND DISCARD GARLIC CLOVES,
AND SPOON A LITTLE OF IT OVER THE FISH,  SPOON THE TOMATO SALSA
ALONGSIDE AND SERVE.
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GROUPER & HORSERADISH SAUCE (08-23-93) (0:07)

SERVINGS:  4

      1 EA SMALL GREEN PEPPER, SLICED          1 LB GROUPER
    1/4 T  PEPPER                              4 EA ONION SLICES, THIN
    1/3 C  CATALINA DRESSING                   2 T  PREPARED HORSERADISH
    1/4 T  HOT SAUCE                           1 T  LEMON JUICE

  PLACE BELL PEPPER IN A 9-INCH PIE PLATE,  COVER W/ PLASTIC WRAP &     
  VENT, MICROWAVE @ HIGH 2 MINUTES, REMOVE & SET ASIDE.  WIPE PIE PLATE.
  QUARTER FISH, ARRANGE IN PIE PLATE, SPRINKLE WITH PEPPER; TOP WITH    
  BELL PEPPER AND ONION. MICROWAVE, UNCOVERED, @ HIGH 7-8 MINUTES UNTIL 
  FISH FLAKES EASILY. DRAIN & COVER.  COMBINE SALAD DRESSING AND NEXT   
  THREE INGREDIENTS IN 1-CUP GLASS MEASURE; STIR.  MICROWAVE @ HIGH FOR 
  1 MINUTE.  SERVE SAUCE WITH FISH AND GARNISH WITH LEMON WEDGES.       
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MARINATED GROUPER WITH ORANGE ONION CONFIT (03-16-93) (2:00)

1/4 CUP FRESH ORANGE JUICE
1/4 CUP CHOPPED FRESH CHIVES
1 TEASPOON GRATED ORANGE ZEST
1 TEASPOON GROUND CUMIN
1 GARLIC CLOVE, CRUSHED
1/2 TEASPOON SALT
1/4 TEASPOON FRESHLY GROUND PEPPER
4 GROUPER FILLETS
1 1/2 TABLESPOONS OLIVE OIL
1 LARGE ONION, CUT INTO 1/4 INCH SLICES
12 (4 X 1/2 INCH) STRIPS ORANGE ZEST

IN SHALLOW PIE PLATE COMBINE ORANGE JUICE, CHIVES, GRATED ORANGE ZEST, 
CUMIN, GARLIC, SALT AND PEPPER.  ADD GROUPER AND COAT COMPLETELY WITH MARINADE.  
REFRIGERATE COVERED AND MARINATE 30 MINUTES.  HEAT OVEN TO 425 DEGREES.  
IN BAKING PAN COMBINE OIL, ONION AND STRIPS OF ORANGE ZEST.  ROAST UNTIL 
ONIONS BEGIN TO BROWN, ABOUT 25 MINUTES, STIRRING ONCE.  ADD GROUPER WITH 
MARINADE, PUSHING ONION MIXTURE TO ONE SIDE OF PAN.  BAKE 10 TO 12 MINUTES 
OR UNTIL FISH IS JUST COOKED THROUGH IN CENTER.  TRANSFER TO WARM PLATTER. 
MAKES 4 SERVINGS.
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