Tuesday, July 3, 2012

Mojo Grouper

Today’s feature recipe is perfect for summer and has a great tropic flavor due to mojo marinade. It wasn’t until I moved at the tender age of 18 to South Florida to attend college that I experienced Cuban food. I never even considered serving black beans and rice together. It was love at first bite! One of my favorite local Cuban places that Rich and I used to eat at while we were dating and early into marriage was Don Ramon’s. Their Pollo Asado and Tres Leches are fantastic!
Now a note about the marinade I made it this morning. I followed the Joy of Cooking’s Mojo recipe and then marinated the grouper in it all day in the fridge. I used Lakewood Organic Fresh Pressed Pure Pineapple Juice. The only ingredient: fresh pressed Juice and Puree from whole ripe, certified organic pineapples; this is the lean gourmet kitchen after all no added sugar here!

Mojo Marinade

¼ cup extra virgin olive oil
4 cloves of garlic minced
¾ cup pure pineapple juice (no added sugar)
½ tsp ground cumin
¼ tsp salt
Pepper to taste
Heat oil gently in sauce pot and add garlic. Heat until you can smell that rich garlic scent  DO NOT brown garlic. Remove from heat and cool. Stir the juice, cumin and salt and pepper in a small bowl and add to oil when cooled. Place pot back on stove to heat gently to a boil. Then remove and cool. Add to grouper fillet and marinate in the fridge all day.
Took cook the fish after marinating heat 1 TBS of olive oil in a broil proof pan and heat the pan on medium heat. Add fish and remaining marinade and cook half way through then finish off cooking by broiling in the oven until golden brown and flaky.

Today's Workout Blip:

Today was legs and abs circuits followed by an incline treadmill workout of my  Get in Shape Girl Bikini Plan.  The toughest part of today's workout was holding planks for 90 seconds; it felt like an eternity especially at the tale end of 2 other exercises back-to-back. So how long can you plank?

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Until next time stay strong and carry on!

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