Mediterranean Grouper

Another great recipe from my brother. He works so hard to catch all those fish from the Gulf of Mexico so that he can enjoy eating them. We actually worked through the ingredients of this dish together. It's too bad I live too far to get a taste!

Ingredients

Grouper fillets

Mushrooms, sliced

Artichoke hearts, coarsely chopped

2 tbsp capers

1/2 c cooking wine

1 clove garlic, minced

2 tbsp chopped fresh parsley

1/2 c Greek olives, chopped

Greek seasoning

Lemons

3 green onions, chopped

2 tbsp Parmesan cheese

Olive oil

Linguine

Directions

Place olive oil in pan & heat. Lightly season grouper fillets with Greek seasoning & place in pan. Pan fry for several minutes on each side. Set fillets aside & keep warm. To the pan add cooking wine, capers, green onions, Greek olives, garlic, artichokes, mushrooms, and juice of one lemon. Cook on high heat and render down. Cook linguine according to package directions. Stir in Parmesan cheese & parsley into cooked pasta. Cover the top of the pasta with the rendered down "sauce" & place a grouper fillet on the top.

Lukky Chicken Salad

Here is another great recipe from my brother! He creates some tasty things!

Ingredients
2 frozen chicken breast with rib meat, thawed
1/2 oz Jose Cuervo Tequila
1/2 oz lemon juice
2 tbsp capers & juice
1 tbsp garlic, minced
Salt
Pepper
Lettuce
Favorite salad vegetables (i.e. tomato, onions, peppers, celery, carrots, etc.)
Sharp Cheddar cheese, shredded



Directions
Mix all ingredients together. Pour over chicken. Marinate chicken breasts for 4 hours. Grill chicken breasts until done. Make your salad. Slice chicken. Add chicken to the top of your salad, sprinkle with cheddar cheese & add your favorite dressing.

Pork Piccata

I thought I would share this recipe. I have made it twice & it is so delicious. It came from Paula Deen's magazine but I made a few tweaks.

1 pork tenderloin (I use peppercorn)
1/2 c. flour
salt & pepper
2 Tbsp olive oil
4 Tbsp butter, divided
2 Tbsp capers
2 tsp minced garlic
1/2 c. chicken broth
1/4 c. dry white wine or white cooking wine
1/4 c. lemon juice
Hot cooked linguine noodles

Cut tenderloin into 1/2"thick medallions
Combine flour, salt & pepper in a shallow dish
Coat pork in flour mixture, shake off excess
Heat olive oil & 2 tbsp of butter over med-high heat
Cook pork until golden brown on both sides
Remove from pan & keep warm
Return pan to heat.
Add capers & garlic, cook for 1 minute
Add broth, wine & lemon juice, cook for 4 minutes, stirring frequently
Add 2 tbsp butter, cook & stir until butter has melted & sauce has thickened slightly, about 1 minute
Remove from heat

Pour half of sauce over linguine & toss gently
Place pork back in pan & serve with sauce