If you're looking for the perfect fish recipe to surprise your friends with amazing taste, give this one a try! The combination of the sweetness of fruit and fish gives an incredibly pleasant experience for your taste buds.
Pan-Seared Black Grouper with Coconut Quinoa
Black Grouper Fish
PAN-SEARED BLACK GROUPER
Passionfruit glaze | mango and pineapple salsa | toasted coconut quinoa
2 6-ounce grouper ﬁlets
Salt and pepper
½ cup fresh diced pineapple
½ cup fresh diced mango
⅓ cup diced red onion
⅓ cup chopped cilantro
2 fresh squeezed limes
2 passion fruits
½ tbsp. agave
1 pinch of red pepper ﬂakes (optional)
Salt and pepper to taste
1 ½ cup canned unsweetened coconut milk
1 cup quinoa
½ tsp. agave
Salt to taste
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.”
In a mixing bowl, place agave, passionfruit, pepper ﬂakes, salt and pepper, and mix all together.
In a mixing bowl, add pineapple, mango, onions, cilantro, lime juice, salt and pepper, and mix all together.
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.
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.