GROUPER FILLETS RECIPES RECIPES

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GROUPER FILLETS WITH GINGER AND COCONUT CURRY - NYT COOKING



Grouper Fillets With Ginger and Coconut Curry - NYT Cooking image

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

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 12

4 grouper fillets (about 6 ounces each), skin removed
Kosher salt and black pepper
4 teaspoons olive oil
1 spring onion (or the white portion of 1 large leek), trimmed, cut into 2-inch segments and julienned (about 1 cup)
1 tablespoon minced fresh ginger
1 tablespoon minced fresh turmeric or 1 teaspoon dried turmeric
1 small carrot, peeled and julienned
1/2 cup snow peas, julienned
1/2 cup fresh or frozen green peas
1 (13-ounce) can full-fat coconut milk
1 tablespoon red curry paste, plus more if needed
1/4 cup cilantro leaves, for garnish

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//schema.org, Calories 420, UnsaturatedFatContent 6 grams, CarbohydrateContent 11 grams, FatContent 26 grams, FiberContent 3 grams, ProteinContent 37 grams, SaturatedFatContent 19 grams, SodiumContent 749 milligrams, SugarContent 2 grams, TransFatContent 0 grams

KEY WEST-STYLE BAKED GROUPER RECIPE | ALLRECIPES



Key West-Style Baked Grouper Recipe | Allrecipes image

You'll enjoy a taste of Key West with this citrus flavored grouper that will make you feel like you are on a romantic, tropical beach.

Provided by kim cooks

Categories     Fish Recipes

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 10

½ cup softened butter, plus more for baking dish
4 (8 ounce) fillets grouper
1 teaspoon salt
1 tablespoon lemon pepper, or to taste
2 teaspoons garlic powder
2 teaspoons onion powder
¼ cup key lime juice
¼ cup fresh orange juice
12 slices lime
8 oranges

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, CarbohydrateContent 11 g, CholesterolContent 144.2 mg, FatContent 25.5 g, FiberContent 1.7 g, ProteinContent 45.2 g, SaturatedFatContent 15.1 g, SodiumContent 1186.8 mg, SugarContent 5.5 g

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