Jamison Farm

GRILLED GROUPER with MUSSEL-SAFFRON SAUCE

Norman Van Aken, ©2014 All Rights Reserved, From “My Key West Kitchen by Norman and Justin Van Aken”.

Yield: Serves 6

For the Mussel-Saffron Sauce:

1/4 Cup pure olive oil

1 Scotch bonnet chile, stemmed, seeded and minced

6 shallots, peeled and thinly sliced

4 cloves garlic, thinly sliced

24 mussels, scrubbed and de-bearded

1 star anise pod

1 Tablespoon freshly ground black pepper

2 Cups fresh orange juice

1/2 teaspoon saffron

One night the (pre) Oscar winning actor Martin Sheen walked into our tiny kitchen. If it hadn’t been for Bruce the waiter warning us I would not have recognized the man. He was very cool with a wiry build and a no-attitude nearly ‘Navy issue’ haircut asking what ‘exactly’ was it like to be a cook.

GRILLED DUCK BREAST WITH RAISIN-PINEAPPLE SAUCE

Norman Van Aken, © 2012
 

Yield: Serves 4

Make the Raisin-Pineapple Sauce, (see below)

For the duck: