Recipe Review: Honey Orange Glazed Florida Grouper with Sauteed Asparagus

Full disclosure: I’m actually a terrible cook, despite having come from a long line of great cooks of both genders. So this recipe was made with my mother as I decided to take advantage of being home for a while to try to improve my cooking skills. Mom seems to think my inability to cook means she failed me as a mother, I think the fact that she nurtured me into the liberal, feminist I am today and gave me a thorough education in rock history more than makes up for it.

Pan-fried Honey Orange GrouperThis recipe is on a site that specializes in dishes that can be seasonally found in Florida, which means light dishes, heavy on the local seafood, but I believe the recipe would be good with any kind of white fish. I am partial to grouper, though. Mom and I did make some adjustment to this recipe. We didn’t measure exactly the amount of orange juice used, and we also found ourselves without the orange marmalade and white pepper. The other major difference is that instead of broiling the fish, we pan-fried it. Since we weren’t using the sauce as a glaze, the amount of orange juice we used was 1 cup and not 1 tablespoon of orange juice, so it was more of a marinade. We let the fish soak for a couple of minutes in the marinade before putting it into a coated pan on medium-high heat. The fish needs to cook 4-5 minutes on each side and you need to occasionally¬†spoon the marinade over the fish. You won’t get that pretty glaze like in the picture and the flavor isn’t quite as strong as it probably would be if the fish were boiled, but it still had a nice flavor.

Now onto the sauteed asparagus, which Mom saw on the Today Show¬†and made her own. It’s really pretty simple. You’ll need:

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  • 1 pound of asparagus
  • Olive oil
  • 1-2 cloves garlic minced
  • 1/2 package of grape tomatoes (or however many you care for)
  • Goat cheese
  • Salt and pepper to taste


Sauteed Asparagus with Tomatoes

Cut each asparagus stalk into three pieces. Coat the pan with olive oil and use medium heat. Stir in the minced garlic and salt and pepper. Saute about four minutes depending on how crispy you like it (Mom likes it slightly crispy, Dad and I like it a little limp). When you have a couple minutes left, add in the grape tomatoes and cook until the asparagus is done. Sprinkle goat cheese on the top and you’re done. This is one of my favorite side dishes. It’s easy, healthy and goes great with just about everything. This is a pretty simple and healthy meal and is gluten-free if that’s your thing. Enjoy!

By Stephens

Florida girl, would-be world traveler and semi-permanent expat. Her main strategy of life is to throw out the nets and hope something useful comes back, but many times it's just an old shoe. She also really, really hates winter and people who are consistently late.

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