BD Outdoors’ Pro-Contributor, Chef Michael Friedrich, has got a special recipe to share with us today. This Macadamia Nut Crusted Grouper served on top of a Parmesan Truffle Risotto just might be one of the most delectable dishes we’ve had this year. You’re definitely going to want to stay tuned for this one.
We were lucky enough to head down to Baja and harvest some absolutely delicious Cabrilla (Leopard Grouper) earlier this year. We filleted these fish up with the @DexterOutdoors Dextreme Dual Edge 7″ Flexible fillet knife, which made cutting through these tough and scaly fish a breeze.
Chef Michael also utilizes some of Dexter’s line of kitchen knives in this video, including the V-LO 7″ Duo-Edge Santoku. You can check out more of their cutlery here: https://dexter1818.com/
Ingredients:
For Risotto –
Heavy Cream
Arborio Rice
Garlic
Onion or Shallot
Parmesan
Salted Butter
Olive Oil
White Wine (for deglazing)
Truffle Oil (optional)
Chicken Stock
For Fish –
Flour (seasoned)
2-4 Eggs for Eggwash
Macadamia Nuts
Olive Oil
_______________________________________
#BDOutdoors #Recipes #GrouperRecipe #CabrillaRecipe #MacadamiaCrustedGrouper
Website: https://www.bdoutdoors.com/
FOLLOW US on socials:
Instagram: https://www.instagram.com/bdoutdoorsdotcom/
Facebook: https://www.facebook.com/Bloodydecks
TikTok: https://www.tiktok.com/@bdoutdoors.com