I added thawed Grouper Cheeks and fried on medium on just one side. Then, as I would with any fish, I Turned each cheek over after about 2 to 3 minutes and covered it for about two minutes at which point I remove it from the burner and let it finish in the pan. This holds in the moisture and doesn't overcook the fish. Serve immediately! It was DELICIOUS!
As this online Market unites urban chemical-free growers and local health-conscious consumers within the St. Petersburg Community, this blog builds more community commitment to improve our health as we share experiences with the chemical-free produce and products we obtain from the Market. All are welcome to post relevant feedback on experiences related to preparing this fresh produce for your table. Through sharing we teach one another new options for a healthier diet.
Saturday, August 17, 2013
Grouper Cheeks with Cajun Lime Sauce
This was wonderful! I took fresh lime basil from the garden and used both the leaves and the flower buds which are wicked tangy. I melted a few teaspoons of butter in a fry pan and added a little coconut oil. Then I sprinkled in cajun spice and stir fried the lime leaves and buds until coated and soft.
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