RECIPE: Rec: Baked Grouper with White Truffle Cream Sauce. This was great!

[florisandy]

I give credit to my boyfriend who made this last night with his catch of two groupers from the Gulf of Mexico on Friday. He also caught a blacktip shark, but that one got away.

He couldn’t find wild mushroom linguine anywhere so he used whole grain pasta that went very well with the fish. He baked the fish to perfection, as it was amazingly moist. The nori wasn’t the dried sheet kind but it certainly was tasty as a garnish. Edited to say he used white pepper.

What did I do to contribute? I minced the garlic – LOL.

I apologize that you’re not able to actually see the fish, as he was a bit heavy-handed on the sauce and nori…

I think I’ll keep him for a while.

http://www.rossipasta.com/Baked_Grouper_with_White_Truff_W148.cfm

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Sandy_in_Philly/IMG_0632.jpg

 

[amanda_pennsylvania]

Sounds decadent and looks gorgeous.

I think I could probably manage to make this recipe. It's amazing to me that you can bake fish and have it turn out so well.

Love your china, too. So pretty!

 

[florisandy]

Why thank you Amanda. Yes, baked fish

can turn out good if you watch it like a hawk. One or two minutes can make a difference. I also love Roasted Salmon with Smoked Paprika Glaze but that's a bit more forgiving with the glaze.

I hope you try it. If you can't find grouper up there, then perhaps another fish you like.