Pan-Seared Black Grouper with Coconut Quinoa
Posted by : Stephen Dale / On : Sep 23, 2022
Pan-Seared Black Grouper with Coconut Quinoa
Rated 4.0 stars by 1 users
Category
Black Grouper Fish
Servings
2
Prep Time
15 minutes
Cook Time
25 minutes
PAN-SEARED BLACK GROUPER
Passionfruit glaze | mango and pineapple salsa | toasted coconut quinoa
Ingredients
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2 6-ounce grouper filets
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Salt and pepper
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½ cup fresh diced pineapple
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½ cup fresh diced mango
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⅓ cup diced red onion
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⅓ cup chopped cilantro
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2 fresh squeezed limes
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2 passion fruits
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½ tbsp. agave
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1 pinch of red pepper flakes (optional)
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Salt and pepper to taste
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1 ½ cup canned unsweetened coconut milk
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1 cup quinoa
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½ tsp. agave
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Salt to taste
SALSA
GLAZE
QUINOA
Directions
PREPARATION — FISH
Once you have all the ingredients ready, preheat oven to 375°.
Grab your favorite non-stick pan and set the stove to medium-high. Do not add any oil to the pan while you are heating it up.
Once the pan is hot enough, add a tablespoon of your favorite cooking oil.
Culinary Tip: “Squeeze lemon or lime juice on both sides of the fish as it cooks to help bring out the flavor. Also, don’t be afraid of seasoning. Have fun with it.”
GLAZE
In a mixing bowl, place agave, passionfruit, pepper flakes, salt and pepper, and mix all together.
SALSA
In a mixing bowl, add pineapple, mango, onions, cilantro, lime juice, salt and pepper, and mix all together.
QUINOA
In a saucepan, add quinoa, coconut milk, ½ cup of water, agave and salt to taste, and stir.
Bring to a simmer on medium-high, then cover it and turn to low heat.
Cook for about 10 minutes or until the liquid has evaporated and the quinoa is fluffy.
PLATING
Add ½ cup to 1 cup of quinoa to the plate.
Place one fillet of fish on top of quinoa.
Add a spoonful of the salsa on the top of the fish.
Drizzle the fish and around it with the passionfruit glaze.
