Category Archives: The Sportsman’s Table

Parmesan Grouper | The Sportsman’s Table

Grouper Parmesan over Pasta with Vegetables & Tomato Sauce

2 Portions


Procedure:

  • Take 2-6oz portions of Grouper and lightly season both sides. Dredge the top of the Grouper only in Flour, then egg wash, then parmesan cheese and press fish into the cheese
  • Place Oil and/or Butter in a sauté pan over medium-high heat. Sear the parmesan side for about 2 minutes until golden brown, then flip to other side for 2 minutes. Place in a 400-degree oven for 5-8 minutes to finish cooking. Toss your favorite cooked pasta in your favorite tomato sauce. Cook off and season your favorite vegetables in melted butter over medium heat.
  • ​When plating, place the pasta on plate first, then the cooked grouper half on the pasta and half off. Garnish with Cooked Vegetables. Place a line of tomato sauce and parmesan cheese over the grouper and serve.

Seared Duck Breast | The Sportsman’s Table

Executive Chef Instructor Tom Mullally shows Bob a seared duck recipe.

Seared Duck Breast over Basmati Rice with Cranberry-Almond Cabernet Sauce, and fresh Vegetables

2 portions


Procedure:

  • Take two duck breasts and lightly season both sides with salt and pepper.
  • Heat a sauté pan with 2 tbsp of oil over medium-high heat and sear Duck Skin side down for about 2 minutes until duck skin is crispy, then flip duck onto other side for 2 minutes.
  • Finish the duck in a 400-degree oven for 7-10 minutes until duck has an internal temperature of 130 degrees for a medium pink breast.
  • ​Take a ½ cup of raw basmati rice and simmer in one cup of chicken stock over medium-low heat for about 25 minutes covered until rice is light and fluffy.
  • Add 1 tbsp of whole butter and season taste with salt and pepper.

International Culinary Institute of Myrtle Beach