Grouper Filet with Ginger & Coconut Curry
Ingredients
- 4 grouper fillets (about 6 ounces each), skin removed
- Kosher salt and black pepper
- 4 tsp. olive oil
- 1 spring onion, trimmed, cut into 2-inch segments and julienned (about 1 cup)
- 1 tbsp. minced fresh ginger
- 1 tbsp. minced fresh turmeric or 1 tsp. dried turmeric
- 1 small carrot, peeled, sliced 1/4″ thick on the bias
- 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 tbsp. 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.
Recommended Wine Pairing
Kvaszinger Sarga Muskotaly
This rare dry Muscat from Hungary brings spice-tinged honeysuckle accents to fleshy peach and citrus fruit. It hits the palate rich and creamy but quickly turns taut and perfumed before finishing tangy and refreshing. When paired with creamy and spicy dishes, the wine sheds its richness and the underlying freshness comes to the forefront.
