Best Marinated Grouper With Coconut Ginger Rice Recipes

MARINATED GROUPER WITH COCONUT-GINGER RICE

Steps:

• To make the grouper, combine the lime juice and jalapeno in a shallow glass or ceramic dish. Add the fish and turn to coat in the marinade. Let stand for 20 minutes, turning once.
• Meanwhile, to make the rice, heat the butter in a medium-size heavy saucepan over medium heat. Add the garlic and ginger and cook until fragrant but not brown, about 1 minute. Add the rice and stir for 1 minute.
• Add the coconut milk, water and 1 1/2 teaspoons salt and bring to a boil. Reduce the heat, cover and cook the rice until the liquid is absorbed and the grains are tender, 18 to 20 minutes. Remove from heat and let stand, covered, for 1 minute. Fluff with a fork.
• Preheat the broiler. Remove grouper from marinade and place on a baking sheet or broiler pan. Broil until fish is just cooked through, about 6 minutes. Season with salt and pepper. Place 1 fillet on each of 4 plates and sprinkle with cilantro. Spoon the rice beside the fish and serve immediately.

COCONUT GINGER RICE

Steps:

• Heat broth, coconut milk and ginger to boiling in saucepan over medium-high heat.
• Stir in rice.
• Heat to boiling, reduce heat.
• Cover and simmer 15 minutes or until rice is tender and liquid is absorbed.
• Add lemon rind and green onions; fluff rice lemon rind and onions lightly with fork to mix.
• Garnish with coconut and lemon slices.

GROUPER FILLETS WITH GINGER AND COCONUT CURRY

Steps:

• Heat oven to 225 degrees.
• Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
• Add the remaining 2 teaspoons oil to the skillet. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
• Add the coconut milk and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
• Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.