Tasty Moroccan Grouper for National Nutrition Month

Posted on Mar 19th 2013 by Chef DeJuan

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There are over 10,000 known herbs in the world. They are produced on farms, grow naturally in most eco systems, and if you are blessed enough, they will even grow in your yard.  However, I know from experience, dandelion greens are more popular and respected in a salad. Herbs can do more than simply add flavor to food. If used right, they help you to cut down on less-healthy ingredients, such as salt, sugar and saturated fat.  Many herbs have health benefits and are commonly used in traditional and folk medicinal treatments. All these benefits make them a natural ingredient to include in your meals for National Nutrition Month. Easy to manage, herbs are the most rewarding plants to grow in individual and urban gardens. With the help of the Urban Oasis Project, Florida Blue put together a great example of one at the Fun and Fit as a Family event during the South Beach Wine and Food Festival a few weeks ago. This garden includes one of my favorite herbs to cook with, marjoram. Marjoram is an aromatic herb native to the Mediterranean and it has been used since medieval times in many dishes from that region. It is also a beautiful plant with small purple and or white flowers that symbolizing love and happiness.  I love using marjoram to flavor meat and sauces because of its delicate aroma and robust flavor.   Here is one of my favorite recipes that showcases this versatile herb.   Moroccan Grouper     Serves 4 1 lb. fresh grouper filets cut in 4 pieces ½ cup chopped tomatoes 2 tbs. fresh chopped garlic 2 tbs. fresh chopped basil 1 tbs. fresh marjoram chopped 2 tbs. washed capers ¼ cup sliced red onion 1 tbs. cinnamon 1 tbs. curry powder 1 tbs. cumin ½ tbsp. sea salt 1 tbs. pepper 2 tbs. butter ½ cup white wine 1 /4 cup olive oil Mix all five spices together and lightly dust the fish. In a medium size sauté pan heat olive oil with high heat. Sear the fish until golden brown on both sides and set aside. Turn the heat down and add garlic, red onion, tomatoes and capers. Add the fresh herbs and butter and the fish. Cover and simmer on low for 5 minutes. Enjoy this healthy and nutritious dish! Let me know what other ways you like to use herbs for National Nutrition Month. 

Filed under: Mind/Body/Soul  


Chef DeJuan

Chef DeJuan Roy is a Food Network winning executive chef with over two decades of experience. DeJuan has presided over five-star kitchens, NFL catering services, and historic venues, most recently the Alhambra Dinner Theater in Jacksonville. He hopes to share his passion for fine dining and healthy eating since he firmly believes food nourishes body, mind and soul. He is married with two children and lives in historic Springfield in Jacksonville, Florida.

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