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The ingredients needed to cook Jo's seared grouper & cous cous:
- Take 1 cup Cous cous
- Get 2 cup Water
- Use 3 each Grouper fillets
- You need 1 bunch of green onion
- You need 4 tsp Olive/oil
- Provide 2 pinch Salt/blk pepper
- Prepare 2 dash Old bay seafood seasoning/ or creole seasoning
- Provide 1 Pat/ square of butter
Instructions to make Jo's seared grouper & cous cous:
- Small pot boil water/ rolling boil add cous cous/ blk pep/ salt stir
- Add butter stir again/ cover pot turn off let cous cous sit 10 min then fluff with fork
- Skillet add olive oil/ let heat on med/ dry fish by patting with paper towels. Season fish with old bay or creole seasoning
- Add fish to heated oil cook fish per side for 3min/ flip fish once.
- Chop grn onion/plate cous cous and lay atop a seared fillet/ garnish with green onion.
- Easy light lunch or dinner
DIG IN: Supper by Fish Restaurant catered to fans of both fish and red meat. DAINTY DOES IT: Bride Anna told event planner Luke Wilson she wanted flowers subtle in color. DRESSED TO IMPRESS: Bright ranunculus and cabbage roses accented the four-tiered, textured. Pan-seared Grouper topped with Jumbo Lump Crab Meat and Chardonnay Butter. Was the right wine to pair with pan-seared, freshly caught hogfish and grouper.
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