Grouper with Island Curried Tomatoes
You don’t need to be on a tropical island to feature island-themed dishes. This fish recipe has a hint of coconut and spices, creating a great summer or spring menu item.
5 lb. grouper, snapper or king fish fillets
1/4 cup minced garlic
1/4 cup minced cilantro
1/4 cup chopped culantro (parsley if not available)
4 tbsp. tumeric
2 tbsp. salt
1 tbsp. ground black pepper
2 tbsp. fresh chopped thyme
3 oz. coconut or canola oil
2 lb. fresh Roma tomatoes, peeled, deseeded
4 tbsp. curry powder
1 cup unsweetened coconut milk
4 tbsp. lime juice
5 tbsp. arrowroot
10 banana leaves, cut 10-by-10-in.
- Portion fish into 7- to 8-ounce portions.
- In processor, combine, garlic, cilantro, culantro, tumeric, salt, pepper, thyme and coconut oil. Blend well and rub onto fish. Marinate for 20 minutes.
- Roughly chop tomatoes. Add curry and coconut milk and bring to a boil.
- Mix lime juice and arrowroot. Add, bring back to a boil and remove from heat.
- Place 3 ounces tomato in center of banana leaf, top with fish and wrap tightly.
- Use scraps of banana leaves to tie bundles.
- Steam until fish is 145°F, about 12 to 15 minutes.
- Serve with calaloo and peas and rice.
- Cut open pouch at table or at service time.