Grouper New Orleans

Grouper New Orleans Recipe - A Delicious Seafood Dish from the USA

Region / culture: USA | Preparation time: 10 minutes | Cooking time: 4 minutes | Servings: 4

Introduction

Grouper New Orleans is a delicious and flavorful dish that combines the fresh taste of grouper with a zesty tomato-based sauce. This recipe is perfect for seafood lovers looking for a new way to enjoy their favorite fish.

History

Grouper New Orleans is a classic seafood dish that originated in the vibrant city of New Orleans, Louisiana. Known for its rich culinary history and diverse flavors, New Orleans cuisine often features fresh seafood and bold spices. This dish is a perfect example of the city's unique blend of flavors and ingredients.

Ingredients

2 tbsp oil
1 small onion, chopped
1 clove garlic, chopped
1 stalk celery, chopped
1 green pepper, chopped
1 x 16 oz (454 g) can tomatoes
1 tbsp tomato paste
1 tsp sugar
pinch of basil
0.5 tsp chili powder
4 grouper fillets, cubed
salt and pepper, to taste

How to prepare

Heat oil in an open pressure cooker and sauté the onion, garlic, celery, and green pepper for 2 – 3 minutes.
Stir in tomatoes, including the juice, and water (added to make up 1 cup).
Add the tomato paste, sugar, basil, chili powder, salt, pepper, and grouper pieces.
Close the lid, bring to high pressure, then lower the heat on the stove and cook for 4 minutes.
Remove from heat and release using the cold-water release method according to the manufacturer's directions.

Variations

Add shrimp or crab meat to the sauce for a seafood medley.
Use different types of fish, such as snapper or cod, in place of grouper.

Cooking Tips & Tricks

Make sure to cube the grouper fillets evenly to ensure even cooking.

- Adjust the amount of chili powder to suit your spice preference.

- Be careful not to overcook the grouper, as it can become tough and dry.

Serving Suggestions

Serve Grouper New Orleans over a bed of rice or with a side of crusty bread to soak up the delicious sauce.

Cooking Techniques

This recipe uses a pressure cooker to quickly cook the grouper and infuse the flavors of the sauce.

Ingredient Substitutions

Use canned diced tomatoes in place of fresh tomatoes.

- Substitute red bell pepper for green pepper for a sweeter flavor.

Make Ahead Tips

This dish can be prepared ahead of time and reheated before serving for a quick and easy meal.

Presentation Ideas

Garnish Grouper New Orleans with fresh herbs, such as parsley or cilantro, for a pop of color and flavor.

Pairing Recommendations

Serve Grouper New Orleans with a crisp white wine, such as Sauvignon Blanc, to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave or on the stove until heated through.

Nutrition Information

Calories per serving

This recipe contains approximately 250 calories per serving.

Carbohydrates

This recipe contains approximately 10 grams of carbohydrates per serving.

Fats

This recipe contains approximately 8 grams of fat per serving.

Proteins

This recipe contains approximately 25 grams of protein per serving.

Vitamins and minerals

Grouper is a good source of vitamins B6 and B12, as well as minerals such as potassium and magnesium.

Alergens

This recipe contains fish and may not be suitable for individuals with seafood allergies.

Summary

Grouper New Orleans is a nutritious and protein-rich dish that is perfect for a healthy and balanced diet.

Summary

Grouper New Orleans is a delicious and easy-to-make seafood dish that is perfect for a weeknight dinner or special occasion. With its bold flavors and tender grouper, this recipe is sure to become a new favorite in your household.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy memory that I will always cherish. It was many years ago when I was just a young girl living in New Orleans, a bustling city known for its vibrant culture and delicious cuisine. I had always been passionate about cooking, and I was eager to learn as much as I could from the talented cooks and chefs around me.

One day, I was walking through the bustling streets of the French Quarter when I stumbled upon a small, hole-in-the-wall restaurant that caught my eye. The smell of spices and herbs wafted through the air, drawing me in like a magnet. I decided to go inside and see what this place had to offer.

As soon as I walked through the door, I knew I had stumbled upon something special. The restaurant was cozy and inviting, with a warm, welcoming atmosphere that made me feel right at home. The walls were adorned with colorful artwork and photographs of the city, and the sound of jazz music filled the air.

I took a seat at one of the tables and perused the menu, my mouth watering at the thought of trying some of the dishes that were listed. One item in particular caught my eye - Grouper New Orleans. I had never heard of this dish before, but something about it intrigued me. I decided to order it and see what all the fuss was about.

When the waiter brought out my plate, I was immediately captivated by the sight and smells that wafted up from the dish. The grouper was perfectly cooked, flaky and tender, and coated in a rich sauce that was bursting with flavor. I took a bite and was instantly transported to culinary heaven. The combination of spices, herbs, and fresh seafood was unlike anything I had ever tasted before.

I knew right then and there that I had to learn how to make this dish for myself. I asked the waiter if he could introduce me to the chef, and he happily obliged. The chef, a kind and talented man named Pierre, took me under his wing and taught me the secrets of making Grouper New Orleans.

Over the course of several weeks, I spent countless hours in the restaurant kitchen, watching Pierre work his magic and soaking up as much knowledge as I could. He taught me how to select the freshest ingredients, how to season and cook the grouper to perfection, and how to create the delicious sauce that tied everything together.

I practiced and honed my skills, experimenting with different flavors and techniques until I had mastered the art of making Grouper New Orleans. The dish became a favorite in my own home, and I loved cooking it for my family and friends, sharing the flavors of New Orleans with them.

Years passed, and I continued to refine and perfect the recipe for Grouper New Orleans. I added my own twists and touches, making it my own while still staying true to the traditional flavors that had captured my heart so many years ago.

Now, as I sit in my kitchen, preparing this dish once again, the memories of that fateful day in the French Quarter come flooding back. I am grateful for the chance to have learned from such a talented chef and to have discovered a recipe that has brought so much joy to myself and others.

As I take a bite of the Grouper New Orleans that I have just cooked, I am transported back to that cozy restaurant in New Orleans, surrounded by the sights and sounds of the city that will always hold a special place in my heart. And I am thankful for the culinary journey that has brought me to this moment, where I can share the flavors of my beloved city with those I love.