Young Poor & Angry Press

So hi everyone! My name is Dave and I’m going to be dropping some food knowledge on you. First, I’ll tell you a little about myself. Then I’m going to give you a user-friendly recipe that I came up with at some point in time. After that, I’m going to tell you what was going on around me at the time to inspire to make said dish. If you like good food and good stories you’ll be into this.

I am a Chef. Have been for almost 10 years now. I’ve worked all over this great country in many different levels of dining and many different cuisines. I went to school for this and practice honing my skill everyday (except on my days off which almost don’t exist.) I like to eat good food and I like to make good food. I have gained copious amounts of knowledge about food from my formal training and every person I’ve ever worked for and with. Now, I’m going to pass it on to you. I’m viewing this as grub for your brain.

The recipe I’m going to pass on to you today is a simple yet TASTY one. I call it Grouper Margarita. Not to be confused with margherita which is an Italian preparation. No… I mean Margarita like your favorite adult beverage because that’s what the sauce is! So here’s what you’ll need for 2 healthy portions:

1# cleaned, skin off Grouper fillet
1 bottle of your favorite Tequila
1 bottle of your favorite Margarita mix
2 fresh Limes
1 fresh Orange
1 bunch fresh Cilantro
1 Tbsp. minced Garlic
1 container of blackening seasoning (available on any spice aisle)
1 Tbsp butter

Some ingredients I consider to be staples like oil, salt, and pepper. If you don’t have these, you’ll need to add them to your shopping list,

The Prep-

First thing’s first, make a margarita for yourself. If you’ve never made one, the recipe is on the bottle of the margarita mix.

After a sip or two split the limes and orange and reserve. I split my citrus north to south not along the equator. You get more juice out of them that way.

Next, pick the leaves off half the bunch of cilantro. Chop as finely and you choose and reserve.

Cut the grouper fillet in half and clean your knife and cutting board. That’s your prep.

The Cooking

Preheat your oven to 350 Fo. Now heat a medium sautee pan on medium high heat. That’s about 7 on your electric stove and if you have a gas stove you can turn it all the way up and then back down just a little bit. Add about 1 Tbsp. of your cooking oil of choice be it olive, vegetable, or peanut.

Season the grouper skin side down with your blackening seasoning and begin cooking. Let it sear for 2-3 minutes. Flip and put the whole pan into the oven. Cooking time should NOT surpass 7 minutes once in the oven.

Evacuate the fish to your two plates and pour off remaining pan oil into your trash bin and return to stove on medium-high heat. You can go ahead and turn off the oven now too. Sautee minced garlic for a brief moment. Then it gets dangerous. Pull your pan OFF heat and deglaze with 1/3 cup of tequila. “Deglaze” means to add liquid to a hot pan which pulls flavor from the bottom. DO NOT DO THIS OVER FIRE OR YOU WILL LOSE YOUR EYEBROWS!!! After a moment, return pan to heat where the pan may or may not flame up with your face at a safe distance.

Allow the tequila to reduce for just a minute. You then add ½ cup Margarita mix, squeeze of 1 full lime, ½ orange, cilantro and salt. I usually allow this mixture to reduce about half way at which point the sauce is finished with the butter. Pour it over fish and you’re done. Make another margarita and eat.

Serving suggestions involve cous cous or rice, and any steamed vegetables you’re in to.

The Story

So here’s the back story on how I came up with this dish. I was like a terminal sous chef (that’s an assistant kitchen manager) at the place I’m Executive Chef at now. My career was going NOWHERE. I knew the Chef at the time wasn’t leaving so I was kind of in a rut. There was a sushi restaurant next door that moved 1 space down for a bigger space leaving it’s first store vacant. The owners began looking for an investor and a new concept all the way around. I went from big bummer to STOKED overnight.

A server/bartender friend of mine and I began working on a concept. We came up with the idea of Tex/Mex tequila bar and grill. We put together a full menu both for food as well as bar with drinks like chipotle bloody mary. We pitched the concept relatively successfully unfortunately the investor fell though. The owners of my current restaurant ended up buying the space and we in turn doubled our dining capacity. Came pretty close though.

Enjoy this dish. I’ve made it plenty of times and it’s always a hit.

-Chef Dave