Chef Mark Rosen’s Grouper with Honey-Orange Glaze

The Pelican Yacht Club's executive chef shares a perennial favorite that incorporates the best of Florida seafood and citrus

Pelican Yacht Club in Fort Pierce, Executive Chef Mark Rosen's grouper with honey orange glaze, lemon orzo, citrus-braised cabbage
Image courtesy of Pelican Yacht Club

Founded in 1946, Fort Pierce’s Pelican Yacht Club is a top venue for weddings and special events offering a spectacular view of the Indian River Lagoon and delicious catering options. Here, Executive Chef Mark Rosen shares a perennial favorite that incorporates the best of Florida seafood and citrus. 

Grouper with Honey-Orange Glaze, lemon orzo, and citrus-braised cabbage

For the grouper and glaze:


3 cups honey

6 tbsp. orange juice

¾ tsp. ground cinnamon

½ tsp. ground clove

Grouper filets

Stir all ingredients except grouper together, making sure there are no lumps of cinnamon or clove. Brush grouper with the glaze and cook in 400-degree Fahrenheit oven for 12-14 minutes (or by your preferred method of cooking).

For the orzo:


1 quart cooked orzo

⅓ cup olive oil

½ cup lemon juice

2 tbsp. garlic

1 cup fresh parsley

Peel of one lemon

Salt and pepper to taste

Heat oil in a small pan over medium heat. Add in garlic, lemon peel, salt, and pepper. Cook for one minute while stirring. Add mixture to hot, cooked orzo and toss to combine.

For the cabbage:


1 lb. butter

3 heads cabbage cut into 2-inch pieces

¾ gallon vegetable stock

¼ gallon orange juice

3 cups lime juice

Salt and pepper to taste

In a saucepot, melt butter and add cabbage; sauté until wilted. Add vegetable stock and juices and season with salt and pepper. Cover and put in oven for 20-25 minutes.

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