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.

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!

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