Grilled Grouper With Oriental Sauce Recipes

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GROUPER FILLETS WITH GINGER AND COCONUT CURRY



Grouper Fillets With Ginger and Coconut Curry 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

Categories     dinner, easy, curries, seafood, main course

Time 40m

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, 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

MARINATED GROUPER WITH COCONUT-GINGER RICE



Marinated Grouper With Coconut-Ginger Rice image

Provided by Molly O'Neill

Categories     dinner, weekday, main course

Time 1h

Yield Four servings

Number Of Ingredients 12

1/3 cup fresh lime juice
1 large jalapeno, with seeds, minced
4 grouper fillets (if unavailable, red snapper can be substituted)
Salt and freshly ground pepper to taste
2 teaspoons chopped fresh cilantro
1 teaspoon unsalted butter
2 cloves garlic, peeled and minced
2 teaspoons minced fresh ginger
1 1/2 cups long-grain white rice
1 cup unsweetened coconut milk
1 1/2 cups water
1 1/2 teaspoons salt, plus more to taste

Steps:

  • To make the grouper, combine the lime juice and jalapeno in a shallow glass or ceramic dish. Add the fish and turn to coat in the marinade. Let stand for 20 minutes, turning once.
  • Meanwhile, to make the rice, heat the butter in a medium-size heavy saucepan over medium heat. Add the garlic and ginger and cook until fragrant but not brown, about 1 minute. Add the rice and stir for 1 minute.
  • Add the coconut milk, water and 1 1/2 teaspoons salt and bring to a boil. Reduce the heat, cover and cook the rice until the liquid is absorbed and the grains are tender, 18 to 20 minutes. Remove from heat and let stand, covered, for 1 minute. Fluff with a fork.
  • Preheat the broiler. Remove grouper from marinade and place on a baking sheet or broiler pan. Broil until fish is just cooked through, about 6 minutes. Season with salt and pepper. Place 1 fillet on each of 4 plates and sprinkle with cilantro. Spoon the rice beside the fish and serve immediately.

Nutrition Facts : @context http, Calories 635, UnsaturatedFat 3 grams, Carbohydrate 63 grams, Fat 16 grams, Fiber 1 gram, Protein 57 grams, SaturatedFat 12 grams, Sodium 1181 milligrams, Sugar 1 gram, TransFat 0 grams

PAUL'S GRILLED GROUPER



Paul's Grilled Grouper image

This is a South Louisiana secret ... and a great way to grill fish that leaves you worry-free. Not only does this make for easier fish cleaning, but the scales keep the fish from drying out while on the grill. Fish cooked this way consistently results in juicy, moist fillets.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 25

4 tablespoons melted butter
3 cloves minced garlic
1 tablespoon finely grated Parmesan
1 tablespoon Essence, recipe follows
4 tablespoons olive oil
1 (3 1/2 to 4 pound) grouper, fillets removed with scales intact
1/4 cup finely chopped fresh herbs, such as tarragon, thyme, basil or chives
Arugula and Orange Salad, recipe follows
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
2 cups arugula, cleaned
2 cups baby spinach, cleaned
1/2 red onion, sliced thinly
1 orange, supremed
2 tablespoons Dijon mustard
1/4 cup orange juice
1 tablespoon white wine vinegar
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Preheat the grill to medium-high.
  • In a small bowl combine the butter, garlic, Parmesan, Essence, and olive oil and whisk to combine.
  • Lay the fillets on the grill, scale side down, and brush generously with the melted butter mixture. Close the grill cover and cook for 3 minutes. Open and brush again with the melted butter mixture. Repeat this process until the flesh is firm and opaque, for a total cooking time of about 12 to 15 minutes for this size fish. The last minute of cooking time, sprinkle with the fresh herbs. Remove from the grill and serve immediately with Arugula and Orange Salad.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • In a large salad bowl, combine the arugula, spinach, red onion, and orange segments.
  • In a small bowl, whisk together the mustard, orange juice, and vinegar. While whisking, slowly drizzle in the oil. Whisk until emulsified and season with salt and pepper.

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