Spiced Grouper with Roasted Bell Pepper and Coconut Pea Coulis

Spiced Grouper with Roasted Bell Pepper and Coconut Pea Coulis
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Spiced Grouper with Roasted Bell Pepper and Coconut Pea Coulis
Spiced Grouper with Roasted Bell Pepper and Coconut Pea Coulis

Grouper is a mild fish that works well with a variety of spices. This spiced grouper recipe, courtesy of Plumrose Restaurant's chef Imran Ashton, uses smoked paprika, garlic, and fresh thyme. The use of coconut milk in the coulis helps round out the flavors and lends a Caribbean flair.  

Click here to watch chef Imran Ashton make his Spiced Grouper with Roasted Bell Pepper and Coconut Pea Coulis.

Click here for more grouper recipes.

4
Servings
165
Calories Per Serving
Deliver Ingredients

Ingredients

For the Grouper

  • 1  Pound  grouper

For the Spice Rub

  • 1  Tablespoon  pimento
  • 1  Tablespoon  smoked paprika
  • 1  Tablespoon  garlic powder
  • sprigs fresh thyme
  • Salt, to taste
  • Pepper, to taste

For the Potato

  • white potato
  • Salt, to taste

For the Coulis

  • 4  Ounces  green peas
  • medium bell pepper
  • 1/2  can coconut milk
  • 1  Tablespoon  vegetable oil
  • Pepper, to taste
  • Salt, to taste
  • sprig fresh mint leaves

For Serving

  • stalks broccoli rabe, if desired

Directions

For the Grouper

Debone and skin the grouper. Then, cut the fish into 4-ounce portions, saving the remainder for stock.

For the Spice Rub

Combine the ingredients for the spice rub and dress the fish. Set the grouper aside for 30 minutes.

For the Potato

Peel the potato, cut it into ¼-inch slices, and pre-cook it slightly in salted water for about seven minutes. Drain the potato slices and set them on a sheet pan. Sprinkle them lightly with salt then bake them in the oven at 350 degrees F for about 12 minutes.

For the Coulis

Meanwhile, blanch the peas and then transfer them to a food processor along with the mint leaves, salt, and pepper. Purée to a smooth consistency.

Roast the bell pepper in the oven. Purée the pepper and add it to coconut milk over medium heat. Add salt to taste.

 

For Serving

Sear the grouper on both sides in a lightly oiled pan. Transfer the grouper to the oven to finish cooking.

In a lightly oiled pot, sear the potato until lightly brown.

Serve the grouper with the potato, roasted bell pepper and pea coulis, and steamed broccoli rabe, if desired.

Nutritional Facts

Total Fat
5g
7%
Sugar
1g
1%
Saturated Fat
1g
4%
Cholesterol
44mg
15%
Carbohydrate, by difference
6g
5%
Protein
24g
52%
Vitamin A, RAE
106µg
15%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
5mg
7%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
41mg
4%
Choline, total
11mg
3%
Fiber, total dietary
1g
4%
Folate, total
19µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
44mg
14%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
224mg
32%
Selenium, Se
43µg
78%
Sodium, Na
172mg
11%
Water
121g
4%
Zinc, Zn
1mg
13%

Spice Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Spice Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.