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Herb Poached Grouper
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Submitted by:
Jimmy |
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Poaching is a great low fat and delicious way to prepare fish |
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INGREDIENTS:
- 1 1/2 pound(s) , Grouper Steaks Cut into 4 Serving Pieces
- 2 large , Garlic Cloves Crushed
- 3 cup(s) , Chicken Stock
- 1 cup(s) , Red Bell Pepper Roasted and sliced thin
- 1/2 cup(s) , Fresh Parsley Minced
- 1 tablespoon(s) , White Wine Vinegar
- 1 tablespoon(s) , Fresh Rosemary Chopped
- 2 teaspoon(s) , Fresh Thyme Chopped
- 1/2 teaspoon(s) , Fresh Tarragon Chopped
- 0 to taste , Pepper
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| Instructions: |
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In a large saucepan, combine chicken stock or broth, vinegar, garlic, rosemary, thyme, tarragon and pepper bring to a boil over medium-high heat and cook (5 minutes). Add Grouper Steaks into stock, bring to a simmer and poach (8-10 minutes); remove fish from and keep warm. Strain stock into a bowl, discard herbs and garlic, then return stock to saucepan and boil over high heat to reduce stock to ½ cup (6-8 minutes). Add parsley to reduced stock and puree until smooth. Arrange roasted red peppers on a serving platter, place fish on top and spoon herb-sauce over top; serve hot. |
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