PATRICK SWETT / FRESH CHEFS
Grouper Vera Cruz
6-8 oz grouper
4 T olive oil
cracked black pepper
toasted cumin & sea salt
3 garlic cloves
1 t fresh oregano
1/2 c pitted Spanish olives
2 c crushed ripe tomatoes
1/4 c capers
1 small onion
1 poblano pepper
Season the fish with toasted cumin, seasalt and black pepper, then sear in a hot sauté pan with some olive oil about 4 minutes on each side or until medium.
In another saute pan, add olive oil and quickly saute the onions, peppers, olives, tomato, capers, oregano and season with salt and pepper to taste. Serve fish over potato hash. (recipe below)
Chorizo Potato Hash
2 large white potatoes (Cubed)
1 large sweet potato (Cubed)
4T olive oil
5 oz chorizo sausage
1 small onion
2 T chopped cilantro
Kosher Salt
Cracked Black Pepper
Cut the sweet and white potatoes into small cubes and boil in salted water until just done. Strain and let cool.
In a saute pan heat 4 T of olive oil, add the potatoes, chorizo, cook until sausage is done and potatoes start to brown, then add the onions, cilantro and salt and pepper to taste, cook another three minutes. Remove from heat and serve with the grouper. (recipe above)
