Curried Caribbean Grouper

Curried Caribbean Grouper
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By Allen Susser

INGREDIENTS:

• 8 scallions, finely chopped
• 1 Tablespoon chopped thyme
• 2 cloves garlic, finely chopped
• ¼ teaspoon minced scotch bonnet pepper
• Juice of 2 limes
• 4 6-ounce grouper steaks
• 4 Tablespoons olive oil
• 1 sweet onion, diced
• 1 Tablespoon curry powder
• 1 ½ cups coconut milk
• 1 teaspoon coarse salt
• ½ teaspoon freshly ground black pepper
• 2 Tablespoons chopped cilantro

METHOD:

In a medium-sized stainless steel bowl, combine the scallions, thyme, garlic, pepper and lime juice. Add the fish, and marinate for 20 to 30 minutes.

Heat 2 Tablespoons oil in a heavy-bottomed skillet over medium heat to smoking. Add the onions and cook until caramelized. Add the curry powder and cook for another 2 minutes. Push the mixture to one side of the pan. Add the remaining 2 Tablespoons oil and the fish. Cook about 3 to 4 minutes per side, until golden brown. Add the remaining marinade liquid, coconut milk, salt and pepper, and bring to a simmer. Cook until fish is cooked through. Serve fish with sauce, and sprinkled with cilantro.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 30 minutes

Cook time: 20 minutes

Round Out the Meal:
With Cinnamon Spiced Rice (recipe below).

Kid Friendly:
Omit the Scotch Bonnet pepper.

Wine Pairing:
A Sauvignon Blanc.

Cinnamon Spiced Basmati Rice

• 2 Tablespoons olive oil
• 5 whole cloves
• 2 cinnamon sticks
• 16 whole black peppercorns
• 1 1/2 cups basmati rice, rinsed under cold water
• 3 cups water
• 2 teaspoons kosher salt
• 3 Tablespoons raisins
• 3 Tablespoons chopped cilantro

Heat oil in a sauce pot. Add the cloves, cinnamon and peppercorns, and cook about a minute. Add the rice, water and salt, and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, fluff with a fork, and add the raisins and cilantro. Cover and let rest 5 minutes before serving.