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Grouper Filet with Ginger & Coconut Curry
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Grouper Filet with Ginger & Coconut Curry

Course: EntréeCuisine: Seafood
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Cook Mode

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Ingredients

  • 4 grouper fillets (about 6 ounces each), skin removed

  • Kosher salt and black pepper

  • 4 t. olive oil

  • 1 spring onion, trimmed, cut into 2-inch segments and julienned (about 1 cup)

  • 1 T. minced fresh ginger

  • 1 T. minced fresh turmeric or 1 t. dried turmeric

  • 1 small carrot, peeled, sliced 1/4″ thick on the bias. then cut into 1/4″ julienne

  • ½ cup snow peas, sliced 1/4″ thick on the bias

  • ½ cup fresh or frozen green peas (Can sub green beans)

  • 1 (13-ounce) can full-fat coconut milk

  • 1 T. Thai Kitchen red curry paste, plus more if needed

  • ¼ cup cilantro leaves, for garnish

  • Hot Pepper Flakes to Taste

Directions

  • Heat oven to 225 degrees.
  • Season the fish generously with salt and pepper. Heat 2 tsps. oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, and cooked through (internal temp should be 145 degrees) about 3-5 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 tsps. oil to the skillet. Add the spring onion, scallions, carrots, green beans, and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the 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, salt, hot pepper flakes, 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 over Lundberg Organic Brown Basmati Rice.
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