grouper

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.

Grouper Fillets With Ginger and Coconut Curry

grouper (about 6 ounces each), skin removed

Kosher salt and black pepper

olive oil

spring onion

ginger

turmeric turmeric

carrot,

snow peas, julienned

green peas

coconut milk

red curry paste, plus more if needed

cilantro leaves,

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.

Poached Grouper with Lemon Gel and Basil Aioli

grouper fillets,

court bouillon

seafood stock (optional)

To-Die-For Ceviche recipe from Pati&#x27;s Mexican Table Season 5, Episode 5 “Campeche: Tale of a Pirate City”

To-Die-For Ceviche

lime juice

orange juice

jalapeño chiles (stemmed and coarsely chopped, seeding optional)

celery (sliced)

onion

cilantro leaves and upper stems (chopped, divided)

red snapper filet

(about 1 large) ripe mango (diced)

(about 1 large) ripe avocado (diced)

(about 2) tomatillos (husked, scrubbed, and diced)

cacao nibs (optional)

Tortilla chips

Combine the lime juice, orange juice, olive oil, jalapeños, celery, 1/4 cup of the red onion, 1/4 cup of the cilantro, and the salt in a blender and puree until completely smooth.

Place the fish in a bowl, add the pureed mixture, and toss well. Cover and let marinate for 20 to 25 minutes outside the refrigerator before serving, stirring from time to time. If marinating for more than 25 minutes, cover and refrigerate.

When ready to serve, add the rest of the onion and cilantro, the mango, avocado, tomatillo, and cacao nibs if using. Toss well, taste for salt and add more as needed. Serve with tortilla chips (totopos) or tostadas.

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Top 3 grouper recipes from across the web

The most viewed grouper recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Grouper Fillets With Ginger and Coc...

Poached Grouper with Lemon Gel and ...

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The most viewed grouper recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine