I love the thought of fresh grouper here in Florida! I have had it fried, blackened, Cajun, and with buffalo sauce. We have walked by many a pier and seen the boats coming in with fresh caught grouper. I thought it was about time I cooked my own.
It is so much easier to go out and have it prepared for you especially when you are the only fish lover in the family.
With my last trip to Frenchy's Seafood Market www.frenchysseafood.com I had bought the tuna for my Tuna Poke stack. Which was yummy by the way! https://www.thetarnishedapple.com/post/playing-with-my-food-again
I had to go back and see what else I could create! Everything is just so abundant here! the fish is so beautiful and fresh.
The manager was such a great help and gave me the right cut of grouper for today's dish along with some beautiful Florida shrimp(Key West Pink). (Jennifer thanks so much for your help)!
It is always good to have your shrimp cleaned and deveined if at all possible. I totally forgot to ask at the counter today, but It is not that hard to do. It only takes a few minutes for you to peel & clean the shrimp. I like to leave a little of the tail for presentation of course. With a small sharp knife cut down the center of the back of the shrimp. Cut about 1/4 of the way in depth and remove the line of waste then rinse well.
I like to make sure my grouper is patted dry with a paper towel then salted with pepper and a little curry powder rubbed in.
I created a yellow curry sauce base with pan seared grouper and shrimp. Then added some thawed frozen peas and some sliced red chili peppers with some julienne rainbow carrots.
I love to top this dish with fresh sliced scallions and sliced chili peppers for color.
This dish is hearty enough that you do not have to have any carbs with it.
Curry sauce with Grouper & Key West Pink Shrimp
The beautiful black bowl is from my favorite store;
World Market https://www.worldmarket.com
I do love the bright colors against the black plate, really makes it pop!
Recipe below!
Curry Sauce with Pan seared Grouper & Key West Pink Shrimp
this is one healthy serving! may be shared with two!
Curry sauce
Prep time: 10-12 min
Cook time 30 min.
3 tbsp. flour
1 can coconut milk
1 tbsp. yellow curry powder
1 tbsp. turmeric
1 tbsp. ground cumin
1/2tsp. chili powder
1/2 tsp. salt
1 tbsp. of brown sugar
1/4 stick of butter
1 drizzle of olive oil
2 small garlic (grated)
1 tsp. Grated ginger
A few drops of sesame oil ( a little goes a long way)
Directions:
In a sauce pan add the dry spices and heat up on low until they start to aromatize your kitchen. (1-2 min.)
on low-med heat add olive oil, and butter then melt.
Add 3 tbsp. flour and stir with a wooden spoon until the flour has cooked in. (you don’t want the taste of raw flour in your dish).
Add 1/2c. chicken stock and stir until the sauce thickens up. Add a small drizzle of sesame seed oil
Add grated ginger & garlic so it can cook into the broth.
Add coconut milk and stir in with the broth.
It should thicken up nicely.
Keep cooking low and slow 20min.(continuously stirring so it does not burn).
Taste for salt and pepper as we didn’t add any yet; add what you need to taste. Set aside while we pan sear the fish.
Note: you will want to add some fresh peas or frozen peas and some lightly sauteed julienne carrots to the dish for color and a little more texture.
Pan Seared Grouper
Prep time: 5 min.
Cook time: 3-4 minutes per side or until the internal temp is 140.
Ingredients
Salt & pepper to taste
2 thin slices of red chili peppers
1/2 tsp. of curry powder
2 cloves crushed garlic
1/2 juice of a lemon
Directions:
To prepare your grouper, dry both sides with a paper towel then season with salt, pepper curry powder on both sides.
In a cast Iron pan add 1/4 stick of butter
Add a drizzle of olive oil then your crushed garlic cloves.
When adding the fish to your hot skillet make sure the side where the skin was; is the side you put down first.
Allow side one to sear until lightly brown, tip up your skillet and baste with the butter that is in the pan for 10-15 seconds then repeat again.
flip over and repeat. Should be 3 -4 minutes per side or until internal temp is 140 degrees.
To finish off add a squeeze of lemon or lime juice to the fish.
Take the grouper off and put onto a paper towel and allow to sit a few minutes. Covered lightly of course.
Curry Shrimp with butter(Key West Shrimp)
I used 3 in the dish, but you can add if you wish.
Add butter, garlic salt, pepper with a little curry powder to your cleaned and deveined shrimp.
Add to a hot skillet with fresh butter and cook until the shrimp turns pink(2-3 minutes per side).
If you over cook them they will be rubbery. You want them to just pop in your mouth!
When the shrimps are ready add a splash of lemon or lime.
let’s plate this baby!!
You want a nice pasta bowl to serve this in.
Add the warmed curry sauce on the bottom of the dish.
Add the grouper and the shrimp over top with some fresh lightly cooked garden peas and perhaps some lightly sautéed julienne carrots.
To pretty it up top with a few thin slices of rec chili peppers and cilantro!
Bon-appetite!!
Feed back is always good!!
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