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

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
331
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
  • 2 sprigs fresh thyme
  • Salt, to taste
  • Pepper, to taste

For the Potato

  • 1 white potato
  • Salt, to taste

For the Coulis

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

For Serving

  • 3 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.

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.

Nutritional Facts

Total Fat
17g
26%
Sugar
4g
N/A
Saturated Fat
11g
53%
Cholesterol
42mg
14%
Protein
27g
54%
Carbs
20g
7%
Vitamin A
176µg
20%
Vitamin B12
0.7µg
11.3%
Vitamin B6
0.7mg
35.7%
Vitamin C
63mg
100%
Vitamin E
2mg
10%
Vitamin K
46µg
57%
Calcium
91mg
9%
Fiber
5g
21%
Folate (food)
75µg
N/A
Folate equivalent (total)
75µg
19%
Iron
5mg
27%
Magnesium
98mg
24%
Monounsaturated
3g
N/A
Niacin (B3)
3mg
13%
Phosphorus
337mg
48%
Polyunsaturated
1g
N/A
Potassium
1146mg
33%
Riboflavin (B2)
0.1mg
8.4%
Sodium
711mg
30%
Thiamin (B1)
0.3mg
17.5%
Zinc
2mg
12%