Ingredientes para Sarasota Grouper
- 2 grouper steaks or fillets (1 1/2 lbs)
- 1/2 cup plus 2 tablespoons grapefruit juice concentrate, thawed
- 1 tablespoon white wine Worcestershire sauce
- 1 teaspoon garlic salt
- 1 medium green bell pepper, quartered
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 tablespoon Dijon mustard
- 1/2 teaspoon salt
- 1/2 cup light sour cream
- 2 tablespoons chopped fresh chives
- 2 cups cooked rice
- 1/4 teaspoon black pepper
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sarasota Grouper? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Sarasota Grouper
- Thaw grouper fillets completely if frozen.
- Place grouper fillets in a shallow, non-metallic dish.
- Set aside 2 tablespoons of the thawed citrus concentrate for the sauce.
- In a small bowl, whisk together the remaining citrus concentrate (1/2 cup), 1 tablespoon Worcestershire sauce, 1 teaspoon garlic salt, and 1/4 teaspoon black pepper. This is your marinade.
- Pour the marinade over the grouper fillets.
- Cover the dish and marinate in the refrigerator for 25-30 minutes.
- Drain the fish, reserving the marinade.
- Preheat grill to medium heat.
- Place grouper steaks on a greased grill rack directly over the medium coals.
- Place pepper quarters (1 medium bell pepper, quartered) on the rack alongside the fish.
- Brush the fish with the reserved marinade.
- Grill for 4-6 minutes per 1/2 inch thickness, or until the fish flakes easily with a fork. Turn the fish once halfway through.
- While the fish is grilling, prepare the sauce: In a small saucepan, combine the reserved 2 tablespoons citrus concentrate, 1/4 cup water, 1 tablespoon cornstarch, 1 tablespoon Dijon mustard, and 1/2 teaspoon salt.
- Cook and stir over medium heat until the sauce thickens and becomes bubbly.
- Continue cooking and stirring for 2 minutes more.
- Gradually whisk about half of the sauce into 1/2 cup sour cream.
- Return the sour cream mixture to the saucepan.
- Stir in 2 tablespoons chopped fresh chives.
- Heat through gently, but do not boil.
- Spoon the sauce generously over the grilled grouper and peppers.
- Serve immediately with cooked rice (about 2 cups).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
20g
Fat
2g
Carbs
11g
