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Steven Dolby was born in Rotherham, England 1974. Even from a young age Steven enjoyed artistic pursuits like creating original artwork and music. However he lacked even a basic knowledge of food and cooking techniques until he was 21 years old. At this stage his passion for all things culinary was ignited as he began to train with chefs in restaurants first in England, then around Europe. Steven has since moved to the united states and began to explore the cuisine of the Americas. His mentor won his first Michelin star in 2012 he currently lives in Atlanta, GA with his wife. Steve Dolby has been cooking professionally in restaurants for 17 years.

Thursday, August 11, 2011

Grouper en papillote by Steven Dolby

(Serves 1 person)












INGREDIENTS
1 Fresno chili (to taste)
5-6 oz Grouper fillet
10 Grape tomatoes
Small Handful fresh Italian flat leaf parsley
1/2 Green leek
2 Green onions
2 Tbsp soy sauce
3 Tbsp E V olive
Sugar (small pinch)
Salt & pepper (to taste) Maldon sea salt)














4 comments:

  1. Hi Chef Steve, I don't like Grouper but I do love Cod and Haddock. Are fish interchangeable? Are substitutions OK?

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  2. Hi Louise..thank you for looking at my recipes..Of course.. cod & haddock would be great Substitutions..if you make it let me know how you get on..
    Thanks Louise
    Steve

    ReplyDelete
  3. Chef, Do I need to adjust for time?

    ReplyDelete
  4. I used a 6oz fillet..so if the cod/haddock is 6 oz..cook for around the 12 minute mark and you should be fine.
    Thanks Louise.. don't forget to tell me how it turned out.

    Steve

    ReplyDelete