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.
Debone and skin the grouper. Then, cut the fish into 4-ounce portions, saving the remainder for stock.
Combine the ingredients for the spice rub and dress the fish. Set the grouper aside for 30 minutes.
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.
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.
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.