10-12-2004, 02:42 PM
[center][/url] [/center] [left]1 large mango, peeled and pitted
2 peaches, peeled and pitted
1/4 cup melon-flavored liqueur
4 (6-oz.) grouper fillets, skin removed
1/4 cup flour
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons vegetable oil
1 lemon, cut into 8 wedges
4 fresh parsley sprigs
Preheat oven to 400°F. Purée mango and peaches in a blender or food processor. Place mixture in a small saucepan and bring to a boil. Stir in melon liqueur, then reduce heat to low and hold warm. Mix flour, salt and pepper together in a shallow dish. Dredge grouper in flour mixture until lightly coated. Heat a large, oven-proof skillet over medium-high heat. Add oil and sauté fish, flesh-side down until golden brown, about 4 minutes. Gently turn over and finish cooking in the oven, about 7 to 10 minutes, depending on the thickness of fish. Flesh should be opaque and flake easily with a fork. Place fish on a serving platter and top with the warm mango and peach sauce. Garnish with lemon and parsley. Serving Size: 4
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2 peaches, peeled and pitted
1/4 cup melon-flavored liqueur
4 (6-oz.) grouper fillets, skin removed
1/4 cup flour
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons vegetable oil
1 lemon, cut into 8 wedges
4 fresh parsley sprigs
Preheat oven to 400°F. Purée mango and peaches in a blender or food processor. Place mixture in a small saucepan and bring to a boil. Stir in melon liqueur, then reduce heat to low and hold warm. Mix flour, salt and pepper together in a shallow dish. Dredge grouper in flour mixture until lightly coated. Heat a large, oven-proof skillet over medium-high heat. Add oil and sauté fish, flesh-side down until golden brown, about 4 minutes. Gently turn over and finish cooking in the oven, about 7 to 10 minutes, depending on the thickness of fish. Flesh should be opaque and flake easily with a fork. Place fish on a serving platter and top with the warm mango and peach sauce. Garnish with lemon and parsley. Serving Size: 4
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