Grouper In Yellow Curry Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Combine melted butter and lemon juice in a small bowl. Brush 2 tablespoons of this mixture on a piece of foil placed on the broiler pan.
• Mix together garlic salt, parsley, paprika and white pepper. Sprinkle spice mixture on both sides of fillets.
• Bake fillets until meat flakes, about 10 minutes. Brush fillets again with lemon butter and spread with mayonnaise. Sprinkle with paprika before serving.

Steps:

• Put the coconut into a blender.
• Cover with water, blend, and let rest for a few minutes. (Hold the top on tight, just in case).
• Heat 2 TBS of the oil in a 12" skillet over medium-high heat until it is hot.
• Dredge the grouper chunks lightly in the flour and cook quickly over high heat until lightly browned, 3-4 minutes.
• Remove the fish with a slotted spoon and set aside.
• Add the remaining oil to the pan and cook the onion over medium heat, stirring occasionally, until very soft and beginning to turn brown, about 10 minutes.
• Stir in the tumeric, cayenne, coriander, pepper, and salt.
• Cook for about 2 minutes.
• Strain the coconut milk and add the liquid to the onion mixture; bring to a boil over medium-high heat and reduce by about a third.
• Add the fish, reduce the heat to medium, and cook for about 5 minutes.
• Add the lemon juice, taste and correct the seasonings, garnish with cilantro and serve.

Steps:

• For the vinaigrette: Heat a medium skillet, and then add the mushrooms and saute in the olive oil, sprinkling with salt and black pepper, until wilted, 1 to 2 minutes. Add the thyme, garlic and shallots and saute for 1 more minute. Reduce the heat and add the sherry vinegar and honey. Stir to combine. Taste and add more salt and pepper, if needed, and reserve for plating.
• For the corn pudding: Puree the stock and corn in a high-speed blender. Strain the corn puree through a fine strainer, and then pour into a double boiler over moderate heat. Season with salt and pepper. Stir often; the mixture will begin to thicken from the natural starch in the corn. Cook until desired consistency, and then stir in the butter and creme fraiche. Taste and adjust the salt and pepper, if needed, and keep warm.
• For the grouper: Preheat a large nonstick skillet over medium-high heat. Sprinkle the fillets with salt and pepper. Add the oil to the skillet, and then carefully add the grouper fillets; do not overcrowd the skillet. Sear the fish well, while adding the butter and fresh thyme. Cook until the grouper is well seared and just cooked through, 3 minutes per side. Remove from the skillet.
• To serve, plate 4 ounces of corn pudding into each of four 12-inch shallow bowls. Place a warm grouper fillet in the center, and garnish with the mushroom vinaigrette and petite greens. Serve and enjoy!

Steps:

• Heat oil in a large saucepan.
• Brown onion and then and ginger and garlic.
• Add curry paste, and mix well. It might be a bit globular, but don't worry - it will mix in nicely once you add the liquid next.
• Add coconut milk and mix well. You can add about 1/3cup water if it is too thick.
• Add carrot and potatoes and bring to a boil. Leave the pot uncovered so that the water previously added will evaporate and you will get a nice thick gravy.
• When the carrots and potato are just about cooked, add shrimp, bell pepper, fish sauce, sugar, chili peppers and curry powder.
• Simmer for 5 minutes until shrimp turn pink. Do not overcook at this stage as shrimp will turn rubbery.
• Top with chopped spring onions just before serving.
• (Note: Taste the curry and adjust seasonings as necessary at this time. Depending on the brand of curry powder you use, you may need to adjust the amount of sugar. I have found some bitter notes in certain brands, and increasing the sugar adjusts that. You can also add some red pepper flakes if you need more heat, or even at more of the yellow curry paste at the last step).

Steps:

• Heat oven to 225 degrees.
• Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
• Add the remaining 2 teaspoons oil to the skillet. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
• Add the coconut milk and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
• Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.