GROUPER FILLETS WITH GINGER AND COCONUT CURRY
The chef Patrick Jamon applies French cooking techniques to tropical ingredients grown, caught or gathered near his restaurant, Villa Deevena in Los Pargos, Costa Rica. He is particularly fond of grouper, which is often caught by his son Dean and served at the restaurant, but you could substitute red snapper, cod or mahi-mahi. When reducing the coconut milk, be sure to keep it at a simmer rather than a boil, so it doesn't curdle. Red curry paste can vary in its intensity by brand, so you'll want to adjust the amount to taste.
Provided by John Willoughby
Categories dinner, easy, curries, seafood, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 420, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 19 grams, Sodium 749 milligrams, Sugar 2 grams, TransFat 0 grams
KEY WEST-STYLE BAKED GROUPER
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Lightly butter a 9x13-inch glass baking dish and set aside.
- Season the grouper fillets with salt, lemon pepper, garlic powder, and onion powder; place into prepared baking dish. Spread about 2 tablespoons of softened butter over the top of each fillet. Pour in the lime and orange juices, then cover each fillet with 3 slices of lime and 2 slices of orange.
- Bake in preheated oven until fish is opaque and flakes easily with a fork, about 15 minutes.
Nutrition Facts : Calories 453.7 calories, Carbohydrate 11 g, Cholesterol 144.2 mg, Fat 25.5 g, Fiber 1.7 g, Protein 45.2 g, SaturatedFat 15.1 g, Sodium 1186.8 mg, Sugar 5.5 g
PAN-ROASTED FISH FILLETS WITH HERB BUTTER
A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.
Provided by Julia Moskin
Categories dinner, lunch, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
- Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
- Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram
PAN ROASTED BLACK GROUPER WITH WILD AMERICAN SHRIMP, BLACK-EYED PEA CAKES, APPLEWOOD SMOKED BACON AND FRISEE SALAD AND SMOKED TOMATO COULIS
Steps:
- Pan Roasted Black Grouper: Preheat oven to 350 degrees F. Season the fillets with the salt and pepper. In a large saute pan, heat the olive oil over a high flame, not quite to smoking point. Add in the butter, then quickly, just as the butter begins to brown, place the fillets in the hot oil. Allow the fish to brown well before turning it over, about 2 to 3 minutes. Turn the fillets and brown the other side. Once the fish is browned, place the fillets on a parchment paper lined sheet pan. Finish baking the fish in the oven, about 3 to 4 more minutes.
- Wild American Shrimp: Using a very sharp knife, split the shrimp lengthwise, taking special care to keep the head attached. Rub the meaty part of the shrimp with half of the olive oil, then sprinkle the flesh with the seafood seasoning. Heat the remaining oil in a large nonstick saute pan until just about smoking. Add in the butter, then carefully place the shrimp, meat side down in the pan. Allow the shrimp to brown then gently turn them to their shell side. Lower the heat slightly and continue cooking for 3 to 5 more minutes, until shrimp is completely cooked.
- Black-Eyed Pea Cakes: Preheat oven to 425 degrees F.
- With your hands or a potato masher, smash the black-eyed peas, leaving a few peas whole. Add green onion, red pepper, spices, and egg. Mix thoroughly. Add cheese and bread crumbs and mix well. Divide the mix into 6 (2 1/2-inch) balls. Flatten balls to 3-inches in diameter and about 1/2-inch thick. This may be done a day ahead of time, covered and stored in the refrigerator. Heat butter over medium-high heat in a large skillet. Lightly dust both sides of the cakes with seasoned flour and place them in the skillet to brown. Leave enough room between cakes to be able to flip them over. When cakes are brown on both sides, place them on a baking sheet and put them in the oven for 7 minutes, or until heated through.
- Frisee Salad: Wait until just before assembling the plates to mix the salad.
- Over a low heat, warm the olive oil and the shallot slightly. Remove from the heat and mix together all ingredients except for the frisee and the bacon. Gently toss the Frisee with the dressing mix and divide among the 6 plates. Sprinkle the salad with the bacon.
- Smoked Tomato Coulis: In a small stainless steel sauce pot, heat the olive oil over a low heat. Place the shallots, garlic, salt and cayenne pepper in the hot oil and cook for about 4 to 5 minutes, stirring often to prevent browning. Add in the peeled and seeded smoked tomatoes and cook over a low heat for about 10 to 12 minutes. Remove from heat and allow mixture to cool for about 10 to 15 minutes. Place the cooled mixture into the blender and puree until smooth. Stir in vinegar and hold warm until ready to serve.
- To assemble the entire dish before serving: Place the black-eyed pea cakes in the center of each plate. Arrange the frisee salad just behind the pea cake. Take 2 halves of the cooked shrimp and place them so that the head portions meet at the top of the frisee salad. Place the cooked grouper atop the pea cake and place a small pool of the smoked tomato coulis near the front of the dish.
BROILED GROUPER PARMESAN
Fresh grouper is my absolute favorite. It is a mild fish and this recipe may entice even those who don't like fish to make it a favorite. The recipe is super easy and can be served with a minimum preparation and cooking time. Perfect for a warm summer evening supper. Garnish with lemon twists and parsley before serving.
Provided by JOANG2
Time 16m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven's broiler.
- Place the grouper fillets on a greased baking tray. Brush them with lemon juice. In a small bowl, stir together the Parmesan cheese, butter, mayonnaise, hot pepper sauce, salt and pepper. Set aside.
- Broil the fillets for 4 to 6 minutes, until they can be flaked with a fork. Remove from the oven and spread the cheese mixture on top of fillets.
- Return to the broiler for an additional 30 seconds, or until the topping is browned and bubbly.
Nutrition Facts : Calories 430.2 calories, Carbohydrate 1.4 g, Cholesterol 126.6 mg, Fat 24.9 g, Protein 48.1 g, SaturatedFat 10.8 g, Sodium 389 mg, Sugar 0.4 g
SUPER GROUPER
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.
Nutrition Facts : Calories 465.2 calories, Carbohydrate 1.1 g, Cholesterol 146.9 mg, Fat 30.8 g, Fiber 0.1 g, Protein 44.4 g, SaturatedFat 15.9 g, Sodium 410.2 mg, Sugar 0.3 g
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- Preheat oven to 425°. Pat fish dry with paper towels, and let stand at room temperature 10 minutes. Sprinkle fillets with salt and pepper.
- Heat oil in a large ovenproof skillet over medium-high heat. Carefully place fillets, top side down, in hot oil. Cook 3 to 4 minutes or until the edges are lightly browned. Transfer skillet to oven.
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