The company that’s the chef and host go-to for meats, poultry, gourmet condiments – D’Artagnan – now has the finest sustainably sourced seafood! I was happy to be hosted to experience it.
These are the fabulous offerings at D’Artagnan:
- Wild Sockeye Salmon
- Wild Swordfish
- Norwegian Salmon (Atlantic Salmon)
- Hawaiian Pink Snapper
- Organic Black Tiger Shrimp
- Wild Yellowfin Tuna
- North Atlantic Cod
- Farm-Raised Ossetra Caviar Malassol
- Jumbo Dry Sea Scallops
- Wild Red Grouper
- King Turbot
- Chilean Sea Bass
- Wild Mahi Mahi
I love eating seafood, but eating in restaurants is expensive. It’s not fun anymore to go to grocery stores, yet I wouldn’t trust such an important purchase to the shopper on demand apps.
Wild Red Grouper is is line caught in the Gulf of Mexico. Indeed, depending on where you live and where you shop, you may never have had grouper! It’s a mild, sweet and firm fish that is a great intro fish for people dipping their toes into the seafood world.
If that’s you, you might be wondering how to prepare such a treasure! First, follow all of their instructions on defrosting.
I first made a ceviche, which they use grouper for the fanciest versions in the Gulf and Caribbean areas. Use a simple online recipe. I left out sweet potatoes, because I kinda hate them. I should have added hearts of palm and I will for sure, next time. Grouper makes a lovely ceviche, with its fresh, sweet flavor. It’s a figure-friendly dish, for sure.
I also made an easy baked grouper, but with a fancy white wine, French butter, lemon, basil from my garden, a seafood broth I made from an Escoffier recipe bouillon mix and garlic sauce, with whipping cream. It’s a simple looking dish, but definitely requires some technique to get the sauce right. It’s elegant and looks lighter than probably what the calories are! Make your own French restaurant at home.
A recipe that was a lot easier than I thought would be: grouper fingers! I don’t have a deep fryer and I doubt I ever will. But I was able to make these in a 10″ cast-iron pan, no big deal. I take the oil when it’s cool and pour it in an old yogurt container when I need to dispose of it. I didn’t double flour dip them — I used panko and hand chopped pecans for the second coat. Season each dipping mix: that’s what the chefs call “layering flavor”. They cook up perfectly in 5 minutes!
I made an herbed mayo with herbs from my window boxes: basil, chervil, lemon thyme that was at the use it or lose it stage, orange mint. I think my hand-blender is on the way to hand-blender heaven, so maybe don’t go through all of that, get some jarred high quality tartar sauce. I did invent a sauce that’s so good, you MUST make it: I use a saltier brand of Dijon mustard and simply stirred in some creme fraiche. Either splurge at the store or make your own, it’s easy enough with a couple of days’ lead time, using any recipe online. Of course, you could substitute sour cream or Greek yogurt.