Found at: http://www.anguillaguide.com/article/articleprint/395/-1/101/
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Lemon Pepper Crusted Grouper from Mango's
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Chef David Coburn delights us with this All-Anguilla seafood treat. Try it at home and remember the beautiful sunset at Mangos on Barnes Bay.
Preparation time 30 - 45 minutes
Cooking time 7 - 10 minutes
1. 4-5oz portions grouper
salt
fresh ground black pepper
4-each crayfish tails
(U-15 shrimp optional)
2. 3 oz all purpose flour
4 oz milk
1 egg
4 oz dried bread crumbs
2 tbl. lemon pepper
3. 1 stock leeks
2 tomatoes
2 tsp. olive oil
4. 1 shallot - diced fine
2 small cloves of garlic -
diced fine
2 sprigs fresh thyme
2 parsley stems
1 lemon squeezed
4 oz. dry white wine
1/2 tsp. black pepper
1 tbl. pomace olive oil
4oz. butter small pieces
1 tsp. pommery mustard
1 tsp. dijon mustard
1. Season grouper fillets with salt and
fresh ground pepper.
Cut top side of crayfish tail with
scissors. Remove shell; leaving tail
intact. Remove vein. Rinse in ice water
and dry with paper towel.
Twist tail into turban shape.
2. Put flour in a bowl. Mix egg and milk
in another bowl. Mix bread crumbs and
lemon pepper seasoning in a third bowl.
Dip seasoned fish in the following order.
Flour - Egg/Milk - Seasoned bread
crumbs.
3. Remove green top of leeks and discard.
Cut leeks length wise and rinse well.
Cut julienne (match stick pieces).
Blanch and cool. Retain for garnish.
Cut ends off tomatoes and remove outer
flesh. Cut the flesh into thin strips.
Retain for garnish.
4. In a small sauce pan saute shallots and garlic in olive oil.
Add white wine, lemon juice, thyme, parsley and cracked
black pepper. Bring to a boil. Reduce heat and simmer
until reduction reduces by 3/4. Strain reduction and
retain to finish at service time.
5. In a hot saute pan brown crayfish or shrimp and grouper.
Put in 375 F oven for 5 min.; at the same time bring
reduction for mustard sauce back to a boil.
Whisk in two pieces of butter at a time. Shut off heat
and whisk in last two pieces. Finish
with dijon and pommery mustard. Season sauce to taste.
When the fish is almost cooked, saute garnish
(leeks and tomatoes) in olive oil.
Season with salt and pepper.
Place the sauce on the bottom of the four plates.
Place fish on top of the sauce. Topped with the garnish.
Place crayfish or shrimp on top of the garnish.
Visit Mango's for other tempting delights.
