2015 World Food Championships “Off the hook on the Plate” Cooking Demonstration

Hi everyone,
I am slowly but surely returning into the cooking world after taking a 4 months break due to my watercraft accident on July 5th, 2015.
I had the privilege and was honored to have been ask to do cooking demonstration at the World Food Championships again this year and to share one of my favorite Off the Hook on the Plate recipe my Grouper Florentine, the crowd received me well and enjoyed my dish. What a fabulous time and I am looking forward to do many more in the future.
Thank you all for your support.
2015 wfc me demo 22015 wfc me demo2015 wfc me demo 12015 wfc me demo plate

Grouper Florentine
1 ¼ pound white firm fish (I used grouper) cut in 4 equal pieces
4 tablespoons extra virgin olive oil
2 tablespoons butter
1 ½ cup red bell pepper chopped
2 cloves garlic minced
1 (9 oz.) bag flat leaf spinach
2 ounces cream cheese
¼ cup half & half
¼ cup parmesan cheese
Sea salt & cracked black pepper
On stove top on medium heat in a large frying pan add 2 tablespoons olive oil and 1 tablespoon butter, red bell pepper and garlic and cook for about 4 minutes. Add spinach season with a pinch of sea salt and pepper mix until all of the spinach have wilted down add cream cheese, half & half and parmesan cheese mix well until cream cheese is melted and your spinach is now more like a cream spinach.
In a separate frying pan on medium high heat, add remaining oil and butter. Season fish on both side with sea salt and pepper and place in hot pan. Cook 6 minutes on first side and flip fish over and cook other side an additional 5 minutes.
Place spinach mixture on the bottom of a plate and top with piece of fish, drizzle with any remaining sauce. Bon Appetit!

Offshore fishing adventures that are sure to end with an Off the Hook recipe!

Good morning everyone! Lets’ have some fun!

Pan seared Grouper with mango salsa
4 grouper filets
2 tablespoon old bay seasoning
2 teaspoon sea salt
1 cup milk
1 cup flour
2 tablespoon olive oil
1 tablespoon butter
Season the fish with 1 tablespoons old bay and 1 teaspoon sea salt pour milk over and let it soak for 15 minutes.
In a separate bowl add remaining old bay and sea salt to the flour. Coat the fish with the season flour well and shake excess flour.
In frying pan on medium high heat add olive oil and butter make sure the oil and butter is hot enough before adding your grouper filets. Cook for 4 to 5 minutes and flip the fish and cook an additional 4 minutes until golden in color.
Top with mango salsa for a light and refreshing way to eat your grouper! Bon Appétit!!