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.
4 cubes Dorot Cilantro
½ cup Tomato Puree
½ cup white wine or water
Lime cut in wedges-for garnish
Fresh Cilantro, for garnish
1 small Habanero, thinly sliced
¼ cup Olive oil
1 Red Bell Pepper, slivered
Flour to dredge fish
Oil to fry Tostones
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.
