Blackened Grouper and Shrimp with Citrus Aioli
2 7-ounce grouper fillets (Redfish or Cobia work well)
6 each 16/20 count shrimp, peeled and deveined with tail on
2 each bamboo skewers, 8″ long
1 tbsp blackening spice
Pinch of sea salt and freshly cracked black pepper
5 spritz of extra virgin olive oil
1 whole lemon, cut in half
2 tbsp citrus aioli
1. Fire up the grill to 400 degrees Fahrenheit
2. Place the fish and shrimp on a flat tray.
3. Place three shrimp on each skewer through the thick, head end. (This will make them easier to handle)
4. Sprinkle both sides of the fish and shrimp with blackening spice, sea salt, and black pepper. Ensure both sides have been evenly coated.
5. Spray the hot grill with extra virgin olive oil. Spray the fish and shrimp as well.
6. Place the fish on the grill at 2 o’clock position and cook 1-2 minutes. Use a spatula to rotate the fish to the 10 o’clock position. Cook an additional 1-2 minutes.
7. Flip the fish over carefully and repeat step 6.
8. After flipping the fish, place your shrimp on the grill. Grill each side for 1-2 minutes.
9. Place the lemon halves on the grill for 1-2 minutes until they have light caramelization.
10. Transfer the fish, shrimp, and grilled lemons to a serving platter.
11. Drizzle each fish fillet with 1 tbsp of citrus aioli. Plate each fish with a grilled lemon half and serve immediately.
Ingredients for Citrus Aioli:
2 garlic cloves
1 tsp extra virgin olive oil
1 cup mayonnaise
Directions for Citrus Aioli:
1. Mince the garlic cloves.
2. Heat the extra virgin olive oil in a small saute pan until hot.
3. Saute the garlic 30-60 seconds or until soft and translucent.
4. Allow the sauteed garlic to cool to room temperature.
5. Zest the orange and lime. Next, juice the orange and lime.
6. Combine the cooled garlic, orange zest and juice, lime zest and juice, and mayonnaise in a mixing bowl.
7. Whisk well to fully combine. Refrigerate until ready to use.
For the Macerated Strawberries:
1 pint of fresh strawberries
1 whole lemon
1/4 cup white sugar granulated
For the Biscuits:
1 tube of biscuit dough
4 fl oz heavy cream
1 tsp white sugar, granulated
For the Plate:
1 scoop of vanilla ice cream per biscuit
1/2 cup whipped cream per biscuit
1 each mint spring per biscuit
1 tbsp powdered sugar
For the Macerated Strawberries
1. Wash and dry the strawberries. Cut off the stems and quarter the strawberries.
2. Juice the lemon.
3. Combine the quartered strawberries, lemon juice and granulated sugar in a small mixing bowl. Gently toss to coat evenly.
5. Cover the mixing bowl with foil or plastic wrap. Refrigerate for 30 minutes minimum or up to 12 hours.
For the Biscuits
1. Before baking the biscuits, lay them out following the tube’s directions.
2. Brush the biscuits with heavy cream and then sprinkle with granulated sugar.
3. Bake the biscuits according to their recipe. Cool the biscuits to room temperature.
For the plate
1. Cut the biscuits in half horizontally. Place one half of each biscuit in separate bowls.
2. Top each biscuit half with one scoop of vanilla ice cream.
3. Divide the macerated strawberries evenly over each scoop.
4. Top each bowl with a half cup of whipped cream and the remaining biscuit halves.
5. Garnish each bowl with one mint sprig and sprinkle with powered sugar.
The Peggy Denny Show – Recipe #901 Pt. 1
The Peggy Denny Show – Recipe #901 Pt. 2