The Washington Times - June 27, 2008, 07:32PM

Florida Trio with a Roasted Garlic, Red Pepper Coulis

Created by Chef Will Manson of the BeachHouse Restaurant


Summertime along Florida’s Gulf Coast means only one thing when it comes to fresh, Florida seafood – time to grill outdoors. And with fishing being a longstanding tradition on Anna Maria Island, it’s only fitting that one of our summertime favorites is Florida Grouper.

Chef Will Manson of the BeachHouse Restaurant

The Gulf waters that surround this tiny island paradise provide a variety of tasty fish whether fishing 10 miles offshore or in one of the many canals.  So, grill it, blacken in, baste it and top it off with a sauce made from fresh-from-the-farm produce and your guests will delight in this fresh, flavorful summertime dish.

Florida Trio with a Roasted Garlic, Red Pepper Coulis

Roasted Garlic and Red Bell Pepper Coulis

Garlic                     4 cloves

Red bell peppers       3 ea. 

Heavy cream           1/4 cup

Salt and pepper        to taste

Florida Trio with a Roasted Garlic, Red Pepper Coulis

Cooking Method:  

• Rub peppers with olive oil. Grill or roast over open flame until skin blisters and turns black. Place peppers in a plastic bag and seal for 10 minutes. Remove from plastic and peel skin away. 

• Roast garlic in olive oil until golden brown. 

• Puree peppers and garlic in food processor, add heavy cream and season. Texture should be smooth.  Allow garlic and peppers to cool before you puree and add cream. Be sure not to over process the cream, it may break.

Florida Trio

Grouper filet, cut in half     8 oz. 

Florida Lobster Tail           1/2

Red fish blackening           1 oz. 

Butter                            2 oz.

The BeachHouse Restaurant

Cooking method:  

• Simply season and grill one of the cuts of grouper and the lobster tail.  Baste with lemon and butter.

• Rub the other grouper filet with softened butter and coat flesh side, not skin side, with blackening seasoning. 

• Heat sauté pan or iron skillet. Hot, hot, hot!  

• Place in pan seasoning side down.  Now go open a window.  

• Cook fish and lobster evenly on both sides. 

• Place the fish and the lobster on a pool of roasted garlic and red bell pepper Coulis.  

As you see by the photo the blackened fish is very dark.  Blackening these seasonings helps to sweeten the flavor and remove some of the heat of the spices. So don’t be afraid!  To create this dish we used mostly locally grown and harvested ingredients, such as, Vidalia onions, red bell peppers, Gulf of Mexico red grouper, and Florida spiny lobster.  



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