I just realized that I never shared pictures from our first Valentine’s Day together doing what we love most, exploring Chelsea Market for inspiration and ingredients and then cooking together over wonderful wine. After seeing the fresh seafood we knew that we had to take advantage of the incredible selection. We purchased a dozen oysters across various types:
After that we moved down to their fresh fish and decided that grouper looked absolutely amazing! We can rarely find quality grouper at our grocery store downstairs so were delighted by Chelsea Market’s selection. We used this grouper in our favorite Savannah recipe, Almond Crusted Grouper. This is influenced by the famous favorite at Elizabeth’s on 37th, one of Savannah’s top restaurants for over 15 years. I highly suggest this recipe as it’s very simple, delicious, and can be used on different fish.
Bo’s Almond Crusted Grouper
Ingredients:
6 6oz grouper filets
2 tbsp sesame oil
2 tbsp vegetable oil
2 tbsp lemon juice
2 tbsp water
1 egg beaten
1/4 tsp salt
1/4 tsp pepper
1 tsp hot chili sauce
1 c Wheat Thins (crushed)
1/2 c grated asiago
1/4 c chopped toasted almonds
2 tbsp toasted sesame seeds
1/4 c minced italian parsley
2 tbsp butter
2 tbsp evoo
2 tbsp minced tarragon
Heat oven to 425
Butter a shallow baking pan
In bowl combine sesame oil through hot chili sauce.
In a food processor combine Wheat thins through tarragon- transfer to shallow dish.
Dip fish in marinade then in crumb mix
Place on baking pan (do not let them touch each other)
Drizzle fish with evoo and butter
Roast for 20 minutes.
ENJOY!
No treadmill for me. Prospect Park is gonna be fine.