My kids and I are fish lovers, we prefer fish over meat. We love bangus, tilapia and just all kinds of fish. My husband on the other hand is not very fond of fish, I mean he can eat some which depends on how you prepare it but very seldom. I want to try this recipe from cookingclub.com. A triple hit of juice—lemon, lime and orange—gives the accompanying vinaigrette a bright, fresh flavor. A crispy top crust on the grouper, the result of a quick dip in flour accented with ginger and lime peel, makes this recipe a real "keeper." uhhhhmmmm Yumm!
FISH
1 1/2 lb. grouper fillets
4 teaspoons grated fresh ginger
1 teaspoon grated lime peel
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup all-purpose flour1 tablespoon vegetable oil
VINAIGRETTE
6 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons orange juice
2 tablespoons lime juice
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1. Heat oven to 350°F. Rub one side of each grouper fillet with ginger and lime peel; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place flour in shallow bowl. Dip fish in flour; lightly shake off excess.
2. Heat large ovenproof skillet over high heat until hot. Add oil; heat until hot. Add fish, seasoned side down; cook 3 to 4 minutes or until golden brown, turning once. Place in oven; bake 6 to 8 minutes or until fish just begins to flake.
3. Meanwhile, place all vinaigrette ingredients in blender; blend until combined. Drizzle over each serving plate; top with fish.
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