Owner's Manual

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BROILED GROUPER WITH LEMON CHIVE COMPOUND BUTTER

2 - 6 oz skinless fillets of fresh grouper,

½” to ¾” thick (or any firm-fleshed white

fish)

1 lemon

2 tbsp. butter, room temperature

1 tsp. fresh parsley, minced

1 tbsp. fresh chives, minced (or ½ tsp.

dried chives)

2 tsp. olive oil

salt and pepper, to taste

dash of paprika

1. Preheat the skillet, uncovered, to 325°F/163°C.

2. Prepare the lemon chive butter by grating ¼ tsp. (or to taste) lemon peel into a

small dish; add the chives, parsley, and butter. Mix thoroughly and reserve.

3. Pat the grouper dry with a paper towel, drizzle with olive oil and the juice of the

lemon. Season the fillets with the salt, pepper, and a dash of paprika. Place in

skillet, cover, and cook until lightly browned and the flesh becomes flaky. Top

each fillet with the lemon butter right before serving.

SKILLET POT ROAST

3-4 pound chuck or blade roast

½ tsp. seasoned salt

½ tsp. seasoned pepper

1 - 1-ounce envelope dry onion soup

mix or 1 thinly sliced onion

1. Preheat the skillet, uncovered, to 325ºF/162ºC. Brown the roast for 5 minutes

per side.

2. Reduce heat to “SIMMER”. Sprinkle the roast with seasoned salt and pepper.

Add the soup mix or onion. Roast, covered, for about 2 to 2½ hours. Turn after

1 hour. Vegetables such as quartered potatoes or cut carrots may be added at

this time. The juices that accumulate can be used for gravy.

GARY’S CITRUS HONEY GLAZED PORK CHOPS

6 center cut pork chops

4 tbsp. vegetable oil

4 tbsp. flour

½ tsp. iodized salt

¼ tsp. finely ground pepper

 tsp. paprika

 tsp. granulated garlic

1 - 15 oz. can mandarin oranges

drained, reserve juice

¼ cup honey

1 lemon

1 tbsp. Dijon mustard

½ cup green onions, sliced

1. Add the oil to skillet, preheat, uncovered, to 375°F/191°C.

2. In a small bowl, combine the flour, salt, pepper, garlic, and paprika. Pat the

pork chops dry with a paper towel. Dredge the pork in the seasoned flour.

3. Place the pork chops in the skillet and cook until golden brown on both sides.

4. Add juice from the lemon and the reserved mandarin orange juice, honey, and

Dijon mustard. Reduce the heat to “SIMMER”, cook 15 minutes. Garnish with

the mandarin oranges and sliced green onions.