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
271
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.

Nutritional Facts

Total Fat
4g
6%
Sugar
2g
2%
Saturated Fat
2g
8%
Cholesterol
59mg
20%
Carbohydrate, by difference
21g
16%
Protein
37g
80%
Vitamin A, RAE
68µg
10%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
60mg
6%
Choline, total
31mg
7%
Fiber, total dietary
7g
28%
Folate, total
90µg
23%
Iron, Fe
3mg
17%
Magnesium, Mg
60mg
19%
Niacin
1mg
7%
Pantothenic acid
2mg
40%
Phosphorus, P
299mg
43%
Selenium, Se
56µg
100%
Sodium, Na
144mg
10%
Water
89g
3%
Zinc, Zn
2mg
25%

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.