Chef Mark Rosen's Grouper with Honey-Orange Glaze
The Pelican Yacht Club's executive chef shares a perennial favorite that incorporates the best of Florida seafood and citrus.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.stuartmagazine.com.
Cooking tools:
- Pastry brush
- Baking dish
- Oven
- Stove
- Mixing bowl
- Saucepan
- Pot
- Saute pan
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Peeler
Ingredients
- 3 cups honey
- 6 tbsp. orange juice
- ¾ tsp. ground cinnamon
- ½ tsp. ground clove
- Grouper filets
- 1 quart cooked orzo
- ⅓ cup olive oil
- ½ cup lemon juice
- 2 tbsp. garlic
- 1 cup fresh parsley
- Peel of one lemon
- Salt
- pepper
- 1 lb. butter
- 3 heads cabbage cut into 2-inch pieces
- ¾ gallon vegetable stock
- ¼ gallon orange juice
- 3 cups lime juice
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