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Houmas House Plantation's Tahini Grouper with Couscous Salad

4 years 10 months 3 days ago Wednesday, August 20 2014 Aug 20, 2014 August 20, 2014 8:42 AM August 20, 2014 in 2une In
Source: WBRZ
By: Hunter Robinson

BATON ROUGE - Fete Baton Rouge is now less than two weeks away. Many of Louisiana's top chefs will come together for a night of fine food, wine and celebration.

Chef Jeremy Langlois from Houmas House and Brian Dykes with Bin 77 and the Epicurean society joined John Pastorek in the 2une In kitchen this morning. Chef Langlois showed off one of the dishes you could use to electrify your taste buds at Fete Baton Rouge, Houmas House's Tahini Grouper with Couscous Salad and Sumac Yogurt Sauce:

For Grouper
4 6oz. grouper fillets
1/2 cup Tahini paste
1 cup panko bread crumbs
Salt and pepper to taste

Preheat oven to 400 degrees. Season grouper with salt and pepper. Using a spoon, spread Tahini paste on the top of the grouper filet. Sprinkle, generously, bread crumbs on top of the fish coated with the Tahini paste. Place fillets on a oiled sheet pan, and roast in oven for 15 minutes or until breadcrumbs are golden brown and fish is cooked though. Serve on top of couscous salad with sumac yogurt sauce.

For Couscous Salad
1 1/2 cups cooked couscous
1 small shallot (aprox 2 tablespoons), finely chopped
1/2 cup extra-virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 English cucumber, seeded and diced
1/2 cup diced red bell pepper
1 cup toasted pine nuts
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
salt and pepper to taste

In a mixing bowl combine all ingredients and gently mix, seasoning to taste with salt and pepper. Serve cold.

For Sumac Yogurt Sauce
1 cup plain Greek yogurt
2 tablespoons extra-virgin olive oil
1 Tablespoon sumac seasoning
Salt and pepper to taste

In a small mixing bowl whisk, yogurt, oil, and season with salt and pepper. Serve cold. Drizzle sauce around plate with grouper and couscous.

Check out the video for more information about Fete Baton Rouge.



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