Grouper In Yellow Curry Recipes

GROUPER FILLETS WITH GINGER AND COCONUT CURRY

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.

MARINATED GROUPER WITH COCONUT-GINGER RICE

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.

GROUPER IN YELLOW CURRY

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.