Blackened Yellow Snapper Sandwich w/ Baked Fries

Dinner Tonight: Blackened Yellow Snapper Sandwich w/ Baked Fries

Feeling a lot better today, now that I worked the soreness out from the tumble I took. Breakfast was so good yesterday I prepared the same thing this morning, Turkey Goetta and a Egg Beater's Egg White Cheese Omelet. As a kid you couldn't pay me to eat Egg Whites and now I actually prefer them over the yolk. Ah times are a changing! A lot of rain overnight and more on the way, actually South of us about 2-3 inches more! It was house cleaning day today; vacuum, dusting, and laundry. For dinner tonight I prepared one of my favorite sandwiches, the Fish sandwich. I prepared a Blackened Yellow Snapper Sandwich w/ Baked Fries

In the package Grouper a buddy mine gave me I also found a couple of Yellowtail Snapper Fillets. Love the Snapper as much as I do the Grouper. And like the Grouper it can be prepared so many different ways, and all of them delicious! The Snapper was in the freezer so I laid them in the fridge overnight to thaw. To prepare tonight's fillets I blackened them. I love to blacken any Fish, just so flavorful. I'm using Zatarain's Blackening Season, which I almost always use.






To prepare the fillets I rinsed them off in cold water and patting dry with paper towel. I melted a tablespoon of butter, Blue Bonnet Light Stick Butter. I then brushed both sides of the fillets with the melted Butter and seasoned them with Sea Salt and then with Zatarain’s Blackened Seasoning. I then I got out my favorite skillet, The Cast Iron Skillet. When the pan was fully heated, on medium heat, I added my Snapper. At this point turn on your Stove Overhead Exhaust Fan on, it will start smoking from the seasoning. Cooked it about 4 minutes per side, and it was ready. Cast Iron Skillets are perfect to use for any cooking but especially when Blacken something. The Skillet heats up and holds it heat and the heat evenly distributes across the Skillet, perfect for Blackening Meats. This Snapper turned out so good, moist and bursting with flavor. Just something about the Gulf Seafood. The Zatarain’s Seasonings are perfect for any Seafood. I used a  Perfection Deli Mini Wheat Sub Bun for the bread. There was no toppings need for this bad boy of Fish Sandwiches, it's delicious all on it's own! For a side I baked some Ore Ida Steak Fries,  served these with a side of Hunt’s Ketchup for dipping. For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.



Yellowtail Snapper

The yellowtail snapper, Ocyurus chrysurus, is an abundant species of snapper native to the western Atlantic Ocean including the Gulf of Mexico and the Caribbean Sea.

Identified by a yellow stripe that runs the full length of the body from forward of the eye to the deeply forked yellow tail. The stripe is vivid in young fish, but pales with maturity. Color above the line is bluish with yellow patches; silvery white below. No prominent teeth as in most other Snappers.

The yellowtail snapper is not listed as endangered or vulnerable with the World Conservation Union (IUCN). The IUCN is a global union of states, governmental agencies, and non-governmental organizations in a partnership that assesses the conservation status of species.

Blackened Grouper w/ Grain Medley and Sliced Carrots

Dinner Tonight: Blackened Grouper w/ Grain Medley and Sliced Carrots

Not a bad day here in west Chester today, partly sunny and a high in the upper 40's. I had a doctor's appointment at 10:30 this morning. My 2 year checkup to make sure my Hip Replacement is doing good on the inside, a couple of x-rays and a physical exam and done. Everything looked great! Then later ran Mom and Dad for a checkup at their Family Doctor. Too many Doctors today! For dinner some Gulf Coast Grouper!, I prepared Blackened Grouper w/ Grain Medley and Sliced Carrots.





Yesterday some good friends of mine returned from Florida and brought me some Gulf Coast Grouper that they had just caught days before there in Florida. They have a home in Southern Florida along the Gulf Coast and go down quite often. And they usually bring me back some Grouper or Snapper on their return. Thank goodness they love fishing!

They had frozen the Grouper so I left it in the fridge overnight to thaw. To prepare it I rinsed the fillets off in cold water and patting dry and cut it into smaller pieces. I melted a tablespoon of butter, Blue Bonnet Light Stick Butter. I then brushed both sides of the fillets with the Butter and seasoned them with Sea Salt and then with Zatarain’s Blackened Seasoning. Then I got out my favorite skillet, The Cast Iron Skillet. When the pan was fully heated, on medium heat, I added my Grouper. Cooked it about 4 minutes per side, and it was ready for the table! Cast Iron Skillets are perfect to use for any cooking but especially when Blacken something. The Skillet heats up and holds it heat and the heat evenly distributes across the Skillet, perfect for Blackening Meats. This fish turned out so good, hard to describe! Moist and bursting with flavor. Just something about Gulf Seafood. The Zatarain’s Seasonings are perfect for any Seafood.




For one side I prepared some  Minute Multi Grain Medley. I love the Multi Grain, It has Brown Rice, Thai Red Rice, Wild Rice, and Quinoa. Now that’s a good combo of Grains! Plus it’s only 160 calories and 31 net carbs per serving, which isn’t bad for a Grain Dish. Then I also heated up a small can of Del Mote Sliced Carrots along with a slice of Pillsbury Rustic French Bread, which was leftover from last night's meal. For dessert later a Healthy Choice dark Fudge Swirl Frozen Greek Yogurt.




Kitchen Dictionary: grouper
A fish weighing from 5-15 pounds. The flesh is lean and firm, but the skin is strongly flavored and should be removed before cooking. Popular varieties are the black grouper, Nassau grouper, red grouper and yellowmouth/yellowfin grouper.

Season: available year-round

* How to prepare: braise, grill, poach, saute, steam
* Matches well with: garlic, honey, lemon, mustard, spinach, white wine
* Substitutions: halibut, sea bass, snapper

Popular Grouper Recipes
* Baked Grouper Creole/Parmesan
* Blackened Grouper
* Caribbean Jerk Grouper


Nutrition Facts
Calculated for 1 fillet
Amount Per Serving %DV
Calories 238
Calories from Fat 23 (9%)
Total Fat 2.6g 4%
Saturated Fat 0.6g 3%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 95mg 31%
Sodium 137mg 5%
Potassium 1250mg 35%
Total Carbohydrate 0.0g 0%


http://www.food.com/library/grouper-72




Minute Multi-Grain Medley

* Minute® Multi-Grain Medley is a blend of four popular gluten-free 100% whole grains and is ready in only 10 minutes. The four grains include:
* Brown Rice – usually brown but can be black, purple, red or a variety of exotic hues.
* Thai Red Rice – also known as Khao Deng, is an ancient grain that has a pleasant and nutty flavor.
* Wild Rice – not technically rice at all but the seed of an aquatic grass. It has a strong, hearty flavor that goes well with other grains.
* Quinoa (pronounced “KEEN-wah”) – is a small, light-colored round grain, similar in appearance to sesame seeds. It cooks up light and fluffy. The protein in quinoa is a complete protein as it contains all nine essential amino acids.
This quick cooking whole grain medley is pre-portioned in 4 separate bags for ease of preparation and has a slightly chewy, nutty flavor. Perfect for any meal, even as a wholesome start to the day, this medley is great when eaten with a little olive oil and salt, cooked in meat/vegetable broths or fruit juices. Make Minute® Multi-Grain Medley a versatile recipe staple for your pantry.



Directions
1 -Do NOT use the bag for cooking. COMBINE water and contents of one bag in medium saucepan and stir. Add oil if desired. Or, if desired, to add more flavor, substitute broth, fruit or vegetable juice for water.
2 – BRING to a boil, reduce heat, cover and simmer 10 MINUTES or until water is absorbed.
3 – REMOVE from heat. Fluff with fork.
Serving Size 1/2 bag (43g)
Servings Per Container 8 [2 per bag]



Amount Per Serving
Calories 160 Calories From Fat 10
% Daily Value*
Total Fat 1.5g 2
Saturated Fat 0g 0
Trans Fat 0g
Polyunsaturated Fat 0.5g
Monounsaturated Fat 0g
Cholesterol 0mg 0
Sodium 15mg 1
Potassium 80mg 2
Total Carbohydrate 33g 11
Fiber 2g 8
Sugars 0g
Protein 4g


http://www.minuterice.com/en-us/products/241/Multi-GrainMedley.aspx

The Honey Bells Have Arrived!

It's always a good time of the year when my annual order of Honey Bell Oranges arrive! I just received them Saturday afternoon and had one for dessert Saturday night! I love these things, when you cut one up the juices just pour out of it. These are the juiciest Oranges there are. A little info on the Honey Bell Oranges.


According to Crushman's Fine Citrus:

It’s 1945. The war is over. Ed Cushman opens a small store and gift fruit packing plant in West Palm Beach, Florida. He picks and ships oranges and grapefruit for visitors who come by.

One particular night was never to be forgotten. The Cushman family was waiting for a truckload of grapefruit. When it finally arrived, there on the back of the truck – in addition to the grapefruit – were about 20 bushels of the strangest looking, fiery-orange, bell-shaped oranges anyone had ever seen.

Ed took one look and said, “What the devil is this?”

When everyone had peeled and tried one, the consensus was that these were the sweetest oranges in the world. “Sweet as honey,” someone said, and Cushman’s® HoneyBells were born.

Actually, HoneyBells are not oranges at all. They’re an extraordinary hybrid of a Dancy Tangerine and a Duncan Grapefruit, both seeded fruit. But mysteriously, HoneyBells usually are seedless. The plot thickens.

Despite the fact that HoneyBells are grafted to a sour orange root stock, HoneyBells are naturally sweeter than any orange grown. To add to the intrigue, HoneyBells have a rare bell shape like the pictures show. Incredibly juicy. Unbelievably sweet.

Here’s the clincher.

HoneyBells are available once – and only once – each year, for a few short weeks in January. We sell and ship every one we pick!

This is your opportunity to experience Cushman’s legendary HoneyBells. They’ll be hand-picked, packed and shipped fresh to you and yours. After that, there are no more. Anywhere. At any price. So, you must order now, to reserve your HoneyBells for next January.


http://www.honeybell.com/c/fruit-gifts-by-category/honeybells-gifts?ref=google_search_tm&cm_mmc=tm-_-google_search-_-[tm]-[pc]-honeybell-[cat]-oranges-[e]_honeybell-oranges-_-d6815b823cf648a380037926c2f53db3&mpch=sem