Tuesday, June 14, 2011

Columbia Restaurant Grouper Bilbao Recipe

 Indredents for 1 serving:
4 (3-inch) slices potatoes, each about 3/8-inch thick
Oil for deep frying
Columbia Seasoning*
3 slices beefsteak tomatoes, about 1/4-inch thick
1/4 of a large Spanish onion, sliced 1/8-inch thick
8-ounce fresh grouper fillet1 1/2 ounces olive oil
1 1/2 ounces white wine, plus additional for serving
1/2 of a lemon

Heat oven to 400F. Cook potatoes in deep fryer 6 minutes. Layer potatoes in 8-inch cazuela dish (see note) about 3/4-inch from sides. Season to taste with Columbia Seasoning. Layer tomatoes on potatoes. Season with additional Columbia Seasoning. Top with onions. Put grouper on onions. Drizzle with oil and wine. Squeeze lemon juice on top and place remaining lemon half in baking dish. Season to taste with Columbia Seasoning. Bake 20 minutes. Remove from oven, place on plate. Drizzle or spritz with wine.

*Seasoning is sold in gift shops and columbiarestaurant.com. A cazuela is a clay dish that is safe for the oven, stove top and microwave.

No comments:

Sand Key News