Sorry we missed last Sunday but we are back at it again! On the menu this week Almond Crusted Grouper/ topped with lump crabmeat served with Roasted Butternut Squash, on a bed of Garlicky Sautéed Spinach with Roasted Tomato Cream Sauce…..uuh sounds complicating buts its super easy to make! Gluten free/low starch/low cal!
Almond Crusted Grouper
1lb of fresh Grouper fillet
1 cup gluten free breadcrumbs
1/2 cup slivered almonds
1/3 cup gluten free flour
Salt/pepper to taste
1tsp onion powder
Season fillets with salt/pepper to taste. Combine dry ingredients bread crumbs, flour, almonds, and onion powder in a medium sized bowl or plate. Reserve. Mix egg and water until beaten. (this is called an egg wash)
Dredge fillets in egg wash first, then coat in breadcrumb mixture. Reserve.
Heat tbls E.V.O.O. in pan, add fillets lightly brown fillets on each side. (This can also be done in the oven at temp 500° browning on each side .Watch fish carefully as you will be cooking with high heat)
Roasted Butternut Squash
1 butternut squash (sizes may vary)
E.V.O.O (extra virgin olive oil for those that may not know 😉)
Preheat oven to 425°.
Peel and remove seeds from inside of the squash (I prefer to buy it already cleaned and cubed. It’s a little more pricey but; well worth it. Butternut squash can be kinda difficult to work with especially the peeling). Cut squash into cubes, try to make them as uniform as possible to ensure even cooking.
Season with salt, pepper, and onion powder. Coat lightly in e.v.o.o. Toss. Spread evenly on baking or roasting pan. Turn squash after about 7mins, check in about 5, if already browned turn. Cooking times will vary based upon oven. You may have to turn several times, turn only when browned, fork to on make sure vegetables are done on the inside.
Roasted Tomato Cream Sauce
1 can of Hunts fire roasted tomatoes (drained )
1 small onion chopped
2 cloves garlic chopped or pressed
1tbls Old Bay seafood seasoning
2tbls heavy cream or low fat mayo
1tbls unsalted butter
1 bay leaf
Heat e.v.o.o in pan add garlic , bay leaf, and onion. When onions have become soft and translucent add tomatoes. Season with salt/ pepper sauté until tomatoes become soft. Add horseradish, parsley, old bay seasoning, and butter. Stir until blended then add cream. Heat throughly. Reserve.
2 bags cleaned spinach
3 cloves garlic pressed/chopped
How to Plate
Add desired amount of spinach on plate, spoon tomato remoulade over spinach, place fish filet atop spinach and sauce. Garnish with spoonful of lump crabmeat and sprinkle with parsley. Bon a petite!