Grouper In Yellow Curry Recipes
GROUPER IN YELLOW CURRY
Just the name of this dish has me salivating! The recipe is from Mark Bittman's FISH cookbook. Other fish could be used, such as monkfish, red snapper, redfish, or striped bass. Serve with hot white rice, a cucumber salad, and a chilled Pinot Gris!
Provided by Penny Stettinius
Categories Summer
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 433.8, Fat 32, SaturatedFat 14.7, Cholesterol 42, Sodium 74.1, Carbohydrate 14.4, Fiber 4.9, Sugar 5.2, Protein 24.3
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
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