Blogs, Recipes

Grouper Piccata

Living in Florida has many benefits, sunny days, beautiful beaches, and it also comes with the benefits of AMAZING fresh fish. 

I was lucky enough to grab some grouper fillets from my local fish market but you can also score some at your store’s frozen section. If you are unable to find grouper fillets, you can use snapper, cod, catfish or even chicken. 

This sauce highlights the fish without taking over. In this recipe, I use a simple piccata sauce with lemon and capers to create an easy meal that everyone will love! Oh, and this is a one pan dish! Hello easy clean up! 🙂

I’m not usually a Chardonnay fan but since I received a bottle of Scout & Cellar Fiddleneck Chardonnay I thought I’d give it a try. I am now a Chardonnay fan! The Fiddleneck Chardonnay is the perfect pairing to this recipe! It’s not oaky like most Chardonnays I have tried in the past. It’s light and refreshing with notes of yellow apple, candied lemon peel, and ripe pineapple. It truly is delicious with the buttery lemon flavor of the grouper piccata! 

INGREDIENTS

  • 4 6-ounce grouper fillets
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 3 tablespoons butter divided
  • 1 tablespoon olive oil
  • 1/2 cup fresh lemon juice
  • 2 garlic cloves, chopped
  • 1/2 cup white wine
  • 1 cup chicken broth
  • 2 tablespoons capers
  • 2 tablespoons chopped parsley

INSTRUCTIONS

Sprinkle grouper fillets with salt and pepper. 

Dredge fillets on all sides in flour. 

Melt 2 tablespoons butter and olive oil in a large skillet. 

Add fillets to skillet; cook until browned and cooked through, about 5 minutes on each side. Remove fish from skillet.

Add garlic, lemon juice and wine to the skillet, scraping browned bits from the pan. Add the chicken broth and stir to combine. 

Cook for 2 minutes or until slightly thickened. 

Tip: if the sauce is too bitter, just add ¼ cup of chicken broth at a time. 

Remove from heat; stir in remaining 1 tablespoon butter, capers and parsley.

Serve sauce over fish.

I served mine with a side of angel hair pasta and baby broccoli.

Blogs, Recipes

Honey Garlic Salmon

I love salmon! This is one of my go to salmon recipes.  It’s garlic, sweet and sticky with simple ingredients. 

This salmon recipe pairs great with Scout & Cellar’s 2018 LITTLE JANE PINOT NOIR. Little Jane Pinot Noir is elegant and complex with red plum, black cherry and fresh raspberry balanced by garrigue, Asian spice, and a hint of coffee bean with soft tannins and a lingering finish.

Ingredients:

Sauce: 

  • 4 tbsp honey 
  • 2 tbsp soy sauce 
  • 1 tbsp white vinegar, distilled 
  • 1 teaspoon red pepper flakes 
  • 1 teaspoon ginger, grated 
  • 1 clove garlic, minced

Salmon

  • 2 salmon filets 
  • Olive oil
  • Salt & pepper 

Instructions 

Take salmon out of the fridge, 20 minutes before cooking. 

Pat dry with a paper towel and sprinkle with salt and pepper. 

In a bowl, whisk together the sauce ingredients. 

In a skillet, drizzle olive oil and gear over medium high heat. 

Place salmon in a hot pan and cook the first side for 3-4 minutes. Turn and cook on the other side for 2-3 minutes. 

Pour sauce over salmon. Cook for 1 minute until the sauce starts to thicken. If the sauce thickens too much before the salmon has cooked to your temperature then just add 1 tablespoon of water to the pan and stir. 

Remove to plates & drizzle with sauce and serve. 

Tip: 

To determine the wellness of the salmon, check the side of the salmon to tell how cooked the salmon is- I like my salmon medium rare inside, if it’s coral inside (rare to medium rare). You can use a thermometer too. Insert the thermometer into the thickest part of the salmon- 120 F for medium rare and 130 degrees for medium

Remember the salmon will continue cooking for a minute after removing it from the skillet

https://scoutandcellar.com/?u=whiskawaykitchen

Cocktails

Homemade Strawberry & Citrus Shrubs

Have you made shrubs before? 

They are a beautiful sweet and tangy combination of fruit and vinegar. 

Shrubs add sweetness and tang to cocktails and mocktails. Splash some in ice-cold seltzer to make a mocktail or make a boozy beverage with vodka. 

Well having brunch at the C House in Seminole Heights, I learned about shrubs. I tried one of their signature cocktails that uses their homemade Strawberry shrub. It was delicious! I was inspired to try my hand at making my own shrub. 

Ingredients

Strawberry Shrub

  • 1 cup strawberries, halved  
  • 1 cup sugar
  • 1 cup Apple cider vinegar
  • 1 (1 inch) strip lemon zest

Citrus Shrub

  • I cup lemon, peeled and chopped
  • 1 cup orange, peel and chopped 
  • 1 cup sugar
  • 1 cup apple cider vinegar

Directions

Strawberry Shrub

  1. Combine strawberries, sugar, vinegar and lemon zest in a medium saucepan. 
  2. Bring to a boil over medium-high heat. 
  3. Remove from heat and let stand for 20 minutes. 
  4. Pour into a mason jar.
  5. Refrigerate until cold, about 4 hours or up to 1 week.

Citrus Shrub

  1. Place all the fruit flesh into a blender and pulse until smooth. 
  2. Pour puree mixture, sugar and vinegar into a saucepan. 
  3. Bring to a boil over medium-high heat. 
  4. Remove from heat and let stand for 20 minutes. 
  5. Pour into a mason jar.
  6. Refrigerate until cold, about 4 hours or up to 1 week.

For the cocktails

In a cocktail shaker, add 1 ounce of vodka, ¾ ounce of Shrub, and ice. Cover and shake until cold, about 30 seconds. Strain into a glass of ice and top with Prosecco. Garnish with mint.

For a mocktail, serve Shrubs over Seltzer water and ice.