GROUPER FILLETS WITH GINGER AND COCONUT CURRY RECIPE - NYT ...
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
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
GROUPER FILLETS WITH GINGER AND COCONUT CURRY - PREVENTION RD
This firm, meaty fish is mild and showcased in a creamy, rich coconut curry sauce with veggies. It's nearly too pretty to eat!
Provided by PREVENTIONRD.COM
Total Time 25 minutes
Prep Time 5 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven or toasted oven to 225 degrees F.
- Pat the fish dry and season with the salt and pepper. Heat olive oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3-4 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm.
- Return the skillet to the stove and add the onion; cook until softened and beginning to brown, stirring often, about 3 minutes. Add the ginger and turmeric; stir and cook until fragrant. Add the carrot, snow peas and green peas and cook until al dente, 3 to 4 minutes. Transfer the vegetables to a plate and set aside.
- Add the coconut milk and curry paste to the skillet, whisk to combine and bring to a simmer over medium heat. Reduce to medium-low and cook until slightly thickened, about 5 minutes. Add back in the vegetables and cook until warmed.
- Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish. Garnish with cilantro and serve immediately.
Nutrition Facts : Calories 444 calories, CarbohydrateContent 18.5 grams carbohydrates, CholesterolContent 80 milligrams cholesterol, FatContent 18.8 grams fat, FiberContent 4.5 grams fiber, ProteinContent 46.8 grams protein, ServingSize 6 oz fish with curry and vegetables, SodiumContent 619 grams sodium, SugarContent 7.8 grams sugar
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