Bronzed Grouper with Cajun Ratatouille and Rice
(Serves 10)
Ratatouille Ingredients:
4 cloves garlic, minced
1.5 cups chopped celery
2 cups chopped onion
2 cups chopped zucchini
2 cups chopped squash
3 cups cubed eggplant
2 links Cajun or Andouille sausage, diced
4 Roma tomatoes, chopped
2 cups peeled, crushed tomatoes
1.5 T fresh thyme
1 T fresh basil
cayenne – to taste
salt – to taste
pepper- to taste
hot sauce – to taste
2 T olive oil
Cook the sausage in the olive oil over very low heat. Add onions, garlic and celery and saute for about five minutes until vegetables are slightly softened. Add eggplant, zucchini, squash and chopped fresh tomatoes and cook for an additional 5 minutes. Add crushed tomatoes, thyme and basil. Simmer, partially covered, for about 30 minutes or until veggies are tender. Do not overcook or vegetables will fall apart. Ratatouille will hold in refrigerator for 3 days. Reheat to serve.
Other ingredients:10 filets of grouper, or your favorite fish (tilapia or catfish would also work well) vegetable oil Bronzed Seasoning – can buy in store or see recipe below
6 cups of cooked white rice
Dip filet of fish in butter then into a shallow bowl with bronzed seasoning. Coat well. Place vegetable oil in a saute pan and heat on medium high. Coat bottom of pan with enought oil so that fish doesn’t stick. Cook fish on medium heat only flipping once. Fish should cook in about 3-4 minutes per side.
Bronze Seasoning Mix (simply mix ingredients)
1 T paprika
1/4 T salt
1.5 tsp garlic powder
1.5 tsp onion powder
1 tsp red pepper
1 tsp black pepper
1 tsp white pepper
1.5 tsp dried oregano
1.5 tsp dried basil
1.5 tsp dried thyme
To Plate:
Place a small amount of rice in center of shallow dish. Spoon ratatouille around the rice in a ring shape. Top rice with fish. Enjoy!
For more recipes, news and events visit Chef Jenn’s website.
