Sauces & Marinades / Seafood / Vegetarian

Grouper w/ sour orange sauce & martini relish

Read this recipe as fast as you can, then make this dish. Seriously, the best thing I’ve made in a long time.

Sorry for the delay. I didn’t finish putting this post together Monday night for a Tuesday posting, and yesterday afternoon I was stuck at home while a Verizon guy checked out wires in my house. Apparently, I have an attic.¬†

As you know by now, I’m training for a 10 Mile run and am working my way through the Bobby Flay Fit recipes. This dish was OMG HOLY HECKIN WORMS GOOD!, really simple to make, had a lot of flavors, and filled me up without too many empty calories.

My only complaint is that my parchment paper got a little soggy after cooking the fish, so I couldn’t do the fancy “eat the fish out of parchment paper” presentation that Flay was going for, and that the orange juice boiled over like three times when I was cooking the sauce and got all over the stove.

Seriously, orange juice boils ridiculously fast, so keep your eyes on it and remove it from the heat every now and then when you think it’s going to go all orange juice volcano in your kitchen.¬†Because it will.

Recipe courtesy of Bobby Flay
Serves 2

2 cups fresh orange juice
1 tbsp. honey
juice of 1 lime
white wine vinegar
salt and pepper

1/4 cup quartered green pitted olives
2 piquillo peppers, drained, dried and diced
1 small shallot, thinly sliced
1/2 jalapeno, finely diced
2 tbsp. olive oil
1 tbsp. white wine vinegar
2 tbsp. fresh parsley, chopped
salt and pepper

2 group fillets
salt and pepper
2 tbsp. olive oil
2 tbsp. dry white wine
fresh parsley

Bring the orange juice to a boil in a small saucepan over high. Cook until thickened and reduced to about 1/4 cup. Whisk in the honey and transfer to another bowl, then whisk in the lime juice, a splash of white wine vinegar and season. Add more honey if desired.

To make the relish, combine the olives, peppers, shallots, jalapeno, oil, vinegar, parsley, salt and pepper in a bowl. Let the relish sit for about 15 minutes to meld.

Sprinkle the group with salt and pepper, then place in the center of some parchment paper. Top each with a tablespoon of oil and wine, then seal the dish in parchment paper by folding the paper over and crimping the sides. Place the packets on a baking pan and cook in a 400 degree oven for 15 minutes.

Rest the fish for two minutes when done, and open the paper. If the paper is falling apart, carefully remove the fish and plate it.

If the paper is still in tact, drizzle some of the sauce on the fish, and top with the martini relish. Finish with some fresh parsley.


Scrub down the stove top to get all of that boiled over orange juice off of it. Maybe light a candle to get rid of the burnt orange scent out of the house too. But obviously don’t use an orange-scented candle.


One thought on “Grouper w/ sour orange sauce & martini relish

  1. Pingback: Bobby Flay Fit | thefoodchain

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