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Recipe:Pan Seared Grouper With Caribbean Creole Sauce
- Prep time: 5 minutes
- Cook time: 10 minutes
Enjoy this easy Caribbean-inspired recipe for pan-seared grouper in a Creole Sauce of bell peppers and tomatoes, perfectly paired with the traditional accompaniment of plantain tostones.
Ingredients
-
Skinless Grouper Fillets, thawed
QTY 4
-
WF Pepper Trio Onions
QTY 2 cups
-
Dorot Frozen Garlic
QTY 4 cubes
-
Dorot Cilantro
QTY 4 cubes
-
WF Frozen Tostones
QTY 8-10
-
WF Spicy Mojo Seasoning, to taste
-
WF Salt and Pepper, to taste
Tomato Puree
QTY ½ cup
white wine or water Lime cut in wedges-for garnish
QTY ½ cup
Fresh Cilantro, for garnish
small Habanero, thinly sliced
QTY 1
Olive oil
QTY ¼ cup
Red Bell Pepper, slivered
QTY 1
Flour to dredge
Cooking
Directions
Pat the fish dry with a paper towel. Season with Spicy Mojo Seasoning and lightly dredge in flour on both sides.
Heat ¼ cup of olive oil in a skillet over medium high heat and sear fish on both sides until slightly golden or 2-3 minutes per side. Drain on paper towel, place on a platter, cover and keep warm.
In the same skillet, sauté the onion and pepper trio, 3 garlic cubes, habanero, red pepper and stir until wilted. Add white wine, tomato puree, 2 cubes of cilantro, salt and pepper to taste. Lower heat to medium low, cover and let simmer for 10-15 minutes, adding water if too dry.
Meanwhile fry tostones according to package. In a small ramequin, mix the remaining ¼ cup of olive oil with one cube of garlic. Heat until warm using the microwave or stove top and brush slightly over fried tostones.
Uncover pepper-tomato sauce in skillet and add grouper filets. Cover and simmer until fish is heated through, about 3-4 minutes. Serve in individual plates, garnish with fresh cilantro leaves, lime wedge and garlic tostones.