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Submitted By: Fred Lucardie |
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Born in Indonesia, raised in the Netherlands and Colorado, and now living and working in Tampa, Fred is an accomplished chef who has been making his presence known in the food industry since he was 12 years old. This graduate of The Culinary Institute of America holds many credentials, sits on numerous boards, writes a monthly column, and enters many competitions. No surprise, then, that this exciting dish is one of his creations.
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Black grouper and Key limes are two of Florida's favorite ingredients, and they're shown off beautifully in
this refined main course. The creator of this recipe, professional chef Fred Lucardie, likes to serve it with
polenta and sautéed mushrooms, but it is also delicious on its own, or accompanied by white rice, roasted
new potatoes, or crusty bread. |
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Fish
2 tablespoons medium-dry Sherry (such as
Dry Sack)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice (preferably
from Key limes)
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
1 garlic clove, pressed
1 teaspoon freshly ground black pepper
½ teaspoon Hungarian sweet paprika
½ teaspoon fine sea salt
¼ teaspoon ground mace
Pinch of saffron threads
4 6-ounce black grouper or orange roughy
fillets (each about 1¾ inches thick)
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Peppers
2 yellow bell peppers
Olive oil
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lime juice (preferably from Key limes)
1 tablespoon Sherry wine vinegar
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh cilantro
½ teaspoon Hungarian sweet paprika
¼ teaspoon ground mace
Pinch of saffron threads
4 lime wedges (preferably from Key limes)
4 fresh parsley sprigs
4 fresh cilantro sprigs
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4 servings |
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For fish: Combine first 11 ingredients in baking dish.
Add fish; turn to coat. Cover and refrigerate at least
2 hours or overnight.
For peppers: Preheat oven to 350°F. Coat whole
peppers with olive oil and place on baking sheet.
Bake until peppers are tender, about 30 minutes.
Maintain oven temperature. Transfer peppers to
bowl. Cover with plastic wrap. Let stand until cool.
Peel, stem, and seed peppers. Cut into strips; place
pepper strips in bowl. Add 2 tablespoons olive oil |
and next 7 ingredients and toss to coat. (Can be prepared up to 2 days ahead. Cover and refrigerate.)
Transfer fish from marinade to another baking dish.
Bake until cooked through, about 20 minutes. Serve
with peppers. Garnish with lime and herbs. |
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Serve with white wine, such as dry Riesling. |
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Celebrating 50 YEARS OF THE BUILT—IN OVEN
