One of the ingredients that found their way home with me were finger limes.
They are rather interesting... inside the lime are little pearls that resemble caviar. It's a great garnish for fish, drinks, hors d'oeuvres or even desserts.
A beautiful piece of wild grouper had also found its way home with me in my ever-present quest for eating healthier, so this was my jumping off point. A couple of years ago, on a trip to Punta Cana in the Dominican Republic I had grouper grilled on the beach and that is where my love for this fish was born.
Grouper is a mild whitefish, similar in flavor to snapper or orange roughy. For those who don't care for "fishy" tasting fish, this is a great option.
Soy-Glazed Grouper with Crispy Skin
- 2- 6oz pieces grouper
- 1/2 cup soy sauce
- 2 tbsp kecap manis (sweet soy)
- 1 tbsp sriracha (or other hot sauce)
- juice and zest of 1 lime
- 1 tbsp canola oil
- kosher salt & freshly ground black pepper
- 1 finger lime
- sauteed spinach
- Preheat oven to 350 degrees.
- Make the marinade: combine soy sauce, kecap, sriracha, lime zest & juice in a bowl.
- Place the fish in the marinade for 10 minutes, remove and pat dry. Season with salt & pepper.
- Heat an oven safe saute pan over med-high heat. Add canola oil.
- When oil is hot, place grouper in pan skin side down. Cook undisturbed for 2 - 3 minutes.
- Turn fish over and slide into the oven for 5 - 6 minutes. Remove from oven and let fish rest for a few minutes before serving.
- Serve over sauteed spinach and garnish with finger lime.
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