I've decided to join in the fun with the Symon Sundays group who is cooking their way through Michael Symon's new book, Live to Cook. This time around they are making Symon's Slash and Burn Grouper and Zucchini Crudo.
The grouper is slashed and seasoned with jerk seasoning, seared on one side and finished in the oven. It is served with a pan sauce made from seafood stock, a nice amount of butter, fresh lime juice and roasted red pepper. Succulent, meaty and buttery this is one deliciously tasty way to enjoy any fish fillet. I spiced mine up with some extra cayenne pepper and served it with a habanero pepper on the side. We really wanted to feel the burn on this one! The recipe for the grouper can be found at Joanne's site, Eats Well With Others, HERE.
The zucchini crudo was a combination of zucchini and yellow squash sliced very thinly and combined with garlic, shallot, lemon juice and zest, olive oil, dill and sliced almonds. The texture of the almonds was wonderful against the thinly sliced squash and the dill brought the whole salad together giving it that incredible fresh flavor that only dill can deliver. The recipe for the zucchini crudo can also be found on Joanne's site, by clicking HERE.
Notes/Results: I enjoyed both dishes and felt they were both full of flavor.I had never tried grouper before and was lucky to find a grouper fillet from a new vendor at our farmer's market this morning. I was really impressed with the meatiness of the grouper and look forward to cooking with it more in the future. We enjoy spicy foods and loved the heat in the slash and burn grouper. It was the perfect amount of heat! The zucchini crudo would be a fabulous summertime staple, very delicious.
I am also submitting the Zucchini Crudo to Deb over at Kahakai Kitchen for her Souper Sundays roundup of soups, sammies and salads.
The Symon Sundays roundup will be featured on Ashlee's blog A Year in the Kitchen tomorrow. If you would like information about joining, you can view Ashlee's sidebar for the upcoming schedule of recipes.
Note: I apologize about the pictures of the grouper. I'm rather burnt out on picture taking lately. To complicate things, I've been relying on the natural light coming in my kitchen window to shoot all my pictures. This past week the contractors in our subdivision cut down a huge row of trees right by my window and now I get way too much sun through my "picture-taking window."
This leads me to ask you all a few questions...............
Where do you take your pictures? Do you use natural light? Do you take them outside? Do you have a lightbox? Any ideas/suggestions are welcome!
wow looks amazing will be fun to read your posts along with Joannes
ReplyDeleteI do like grouper and don't cook it often. It's not always available in these parts. I always do the checking on sustainability thing. The zucchini crudo is timely as the squash is the gift that keeps on giving. Someday I will take better pictures. Right now - I am strictly point and shoot as I always have hungry people waiting.
ReplyDeleteI haven't had grouper in ages...I remember liking it, though. Love your extra heat!!! I do like the sound of the crudo, too. I recently rented the MS book from the library since I'd been hearing so much about it. I like it!!! I shoot outside if possible. You can always tell the days it wasn't, LOL! ;)
ReplyDeleteI take most of my pictures through my dining room window with natural light. In the winter,when it's too dark, I have some lights set up on my washing machine!
ReplyDeleteYay I'm so glad you're joining in on the fun! I take my pictures on my desk in my room because I have these SUPER huge windows so light comes pouring in. The best time to take them, for me is between noon and 2pm. This also, however, means that I end up cooking dinner for lunch. The things I do for blogging...
ReplyDeleteBeautiful! I am so glad you are joining us!
ReplyDeleteGreat that you found grouper too, I have never tried it.
I have no natural light in my little bungalow semi - so we use a gooseneck desk lamp. We are very high-tech. ;-)
Slash and burn...that's my kind of cooking! I've got no photo advice for you. I have a point and shoot, and that's all I do...point and shoot :)
ReplyDeleteI love the zucchini crudo. A must try in my book.
ReplyDeleteThanks.
Your fish looks delicious--I can only find little thin grouper fillets here--yours looks so nice and thick. Love the zucchini crudo too--thanks for sending it to Souper Sundays. ;-)
ReplyDeleteoh my gosh, this looks wonderful, i've never had grouper, but i've yet to turn away a piece of seafood, so i think i would love this!
ReplyDeletepics are tough for me too, i love to have them for the blog, but sometimes i'd really just like to sit and eat, lol! i don't get a whole lot of light coming into the apartment, so i usually have to use my kitchen lights, but every once and a while i will shine a bit more lamp light, or use a flash. sometimes it helps and sometimes i just post crappy pictures. however, i think your grouper looks just delicious!
Kim, I am amazed at all you seem to get done in a week's time! You are an amzing cook. I love the look of this zucchini crudo and can't wait to give it a try. Keep cranking out these wonderful recipes and I'll keep stopping by :)
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