Sea Islands Grouper Recipes

SEA ISLANDS GROUPER

Steps:

• Stir together bourbon, oil, salt, pepper, lime juice and honey until emulsified. Pour into shallow dish.
• Lay grouper filets in bourbon mixture. Turn to coat and refrigerate for 1-4 hours.
• Pour crushed pecans into another shallow dish.
• Pour enough olive oil into deep frying pan to cover bottom and preheat on medium-low.
• Dip filets into pecans, pressing firmly to coat evenly. Turn over and coat other side.
• Fry in pan until pecans turn golden brown. Gently turn over and cook other side; approximately 10 minutes per side.
• Can also use with other firm-fleshed fish or chicken.

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.