Enjoy grouper in lemon juice, garlic, pink peppercorns and cayenne, nestled in a tangy, flavorful lemon sauce.
Lemon Butter Black Grouper & Grilled Plantains
Rated 5.0 stars by 1 users
Servings
10
Prep Time
30 minutes
Cook Time
25 minutes
Author:
Viking
A native tropical fish, the black grouper can be found near Caribbean coral reefs. Flambéed grilled plantains sweetened with brown sugar make a delicious Caribbean accompaniment.
Ingredients
1¼ C (300 g) shallots, finely sliced
Juice of 2 lemons
¾ C (170 ml) olive oil, divided
1½ tsp (15 g) freshly ground pink peppercorns
Salt and cayenne to taste
10 cloves garlic, crushed
10 6-oz (170-g) grouper fillets
Freshly ground white pepper to taste
3 scallions, finely sliced
3 lemons, sliced crosswise
2¼ lb (1 kg) plantains, nearly ripe
½ C (100 ml) olive oil
4½ Tbsp (65 g) butter
2½ Tbsp (35 g) brown sugar
2½ Tbsp (35 g) lemon juice
¼ C (50 ml) dark rum
¼ C (35 g) slivered blanched almonds, toasted
¾ C (165 ml) white wine
2 Tbsp (30 g) finely chopped shallot
1¼ C (300 ml) heavy cream
⅔ C (150 g) cold butter, diced
Zest of 1 lemon
Juice of ½ lemon
2 Tbsp (5 g) finely chopped chives
2 Tbsp (5 g) finely chopped dill
Cayenne and salt to taste
BLACK GROUPER
GRILLED PLANTAINS
LEMON BUTTER SAUCE
Directions
BLACK GROUPER
Preheat oven to 350°F (176°C). Cut 10 squares of parchment paper about 3 times as large as fillets. In a bowl, combine shallots, lemon juice and olive oil; add pink peppercorns, salt and cayenne; let stand 5 minutes. Spread shallot mixture over center of each parchment piece; add garlic; top with fillet; season to taste with additional salt and white pepper. Arrange scallions and lemon slices on top. Fold and roll paper to seal; transfer to baking sheet; bake 10–12 minutes or until cooked through.
GRILLED PLANTAINS
Peel half the plantains; cut into ¾ inch (2 cm) thick slices, brush with olive oil and grill, making checkered grill marks on both sides. Transfer to a baking sheet; keep warm in a 300°F (150°C) oven. Peel and dice remaining plantains. Place butter in a large skillet, add fruit and cook 3 minutes, stirring frequently; add sugar, stirring until dissolved. Stir in lemon juice; add rum; flambé. Stir in almonds. Remove from heat; set aside (flames go out once alcohol has burned off).
LEMON BUTTER SAUCE
Simmer wine and shallot over medium until almost all liquid has reduced. Stir in cream; simmer until thickened. Reduce to low; add butter a few pieces at a time, whisking to incorporate after each addition. Remove from heat, continuing to whisk until butter is fully incorporated; stir in lemon juice, zest, chives and dill. Season with cayenne and salt. Serve hot.
