GROUPER ROASTED IN BANANA LEAVES WITH ORANGE-PINEAPPLE RELISH AND RED BEANS AND RICE

Grouper Roasted in Banana Leaves with Orange-Pineapple Relish and Red Beans and Rice image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 31

4 grouper fillets, about 6 ounces each
6 tablespoons pure olive oil
Salt and pepper
1 banana leaf, cut into 4 rectangles
Orange-Pineapple Relish, recipe follows
Chopped mint
Chopped cilantro
Diced red bell pepper
2 tablespoons olive oil
1 large Spanish onion, finely chopped
1 stalk celery, chopped
4 cloves garlic, chopped
4 green onions, chopped
1/2 pound red beans, soaked overnight, drained, rinsed
1 ham bone or ham hock, about 1 1/2 pounds
1 bay leaf
2 sprigs thyme
Pinch red pepper flakes
2 cups long grain rice, cooked
Chopped cilantro
1 cup fresh pineapple, cut into small diced
2 oranges, peeled and segmented
1/4 cup chopped red onion
1 New Mexico red Chile, toasted in a pan over high heat for 20 seconds and crushed
1 teaspoon minced garlic
1 teaspoon honey
4 mint leaves, cut into chiffonade
2 tablespoons extra virgin olive oil
1 lime, juiced
Salt and pepper
1/2 teaspoon ancho chili powder

Steps:

Grouper: Preheat oven to 400 degrees F. Rub each fillet with olive oil and season with salt and pepper to taste. Wrap each fillet in a banana leaf, envelope style and place seam sided down on a baking sheet. Roast for 8 to 10 minutes. Place the packets seam side up on a platter and fold back the sides of the banana leaf to expose the fish. Place a few tablespoons of the relish on top and garnish with mint, cilantro and peppers.
Red Beans and Rice: Heat oil in a large Dutch oven. Add the onions, celery, garlic and green onions and cook until soft. Add the soaked beans, ham bone, bay leaf, thyme, red pepper and 3 cups of cold water. Bring to a boil, reduce to a simmer and cook for 1 1/2 hours or until the beans are soft. Season with salt and pepper. Place rice in a large bowl and add the bean mixture. Mix to combine and fold in cilantro.
Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes before serving.

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