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Grilled Black Grouper with Green Seasoning

Black Grouper recipe

As mentioned in Wednesday’s article, Green Seasoning is used in Trinidad and Tobago in a number of recipes. In this recipe, we feature Black Grouper, a fish native to the Caribbean and found in coral reefs around Trinidad and Tobago. This fish has a mild flavor which blends perfectly with the herbaceous taste of the Green Seasoning. Below you will find a complete meal featuring local ingredients commonly found on the islands.

Ingredients

  • 2 -8 ounce filets Black Grouper, Fresh, Skinned
  • 1 tbsp. (15 mL) Vegetable Oil
  • 1 cup (240 g)Green Seasoning
  • 1 tsp. (5 g) kosher Salt
  • 2 cups (480 mL) Basmati Rice, rinsed
  • 1 ½ cups (350 mL) Coconut Milk, unsweetened
  • 2 cups (480 mL) Water
  • 1 tbsp. (15 g) Garlic, minced
  • 2 each Bay Leaves
  • ¼ cup (60 g) Culantro* (Shado Beni), chopped
  • 1 tsp. (5 mL) Hot Pepper Sauce
  • ½ cup (120 g) Coconut, Fresh Roasted, Grated
  • 1 bunch Spinach, Fresh
  • 1 cup (240 g) Yellow Onion, large dice
  • 1 cup (240 g) Bacon, diced
  • 4 ounces (120 g) Butter, whole
  • Kosher Salt to taste
  • Black Pepper to taste
  • ½ cup (120 mL) Tamarind Juice, prepared
  • ½ cup (120 g) Red Onion, small dice
  • 1 cup (240 g) Mango, medium dice
  • 1 cup (240 g) Dark Brown Sugar
  • ½ cup (120 g) Raisins
  • 2 tbsp. (30 mL) Lime Juice
  • 1 tbsp. (15 g) Ginger, fresh grated
  • ¼ tsp. (1 g) Curry Powder
  • Kosher Salt to taste

*Culantro is commonly found in Latin and Caribbean markets. Cilantro can be substituted.

Instructions

Tamarind Mango Chutney

  • In a small sauce pan combine tamarind juice, red onions, mango, brown sugar, raisins, lime juice, ginger, curry powder and salt.
  • Bring mixture to a boil and reduce heat to a simmer.
  • Simmer mixture for approximately 1 hour or until mixture thickens, and stir frequently.
  • Reserve for future use. This can be made days in advance.

Marinate fish

  • In a glass bowl, combine oil and Green Seasoning, and mix well.
  • Add fish filets to Green Seasoning mixture.
  • Cover and refrigerate for 45 minutes to one hour.

Coconut Rice

  • In a sauce pan combine rice, coconut milk, water, garlic and bay leaves.
  • Stir thoroughly.
  • Turn heat to medium-high and bring rice mixture to a boil.
  • Reduce heat to a simmer and cover with a tight fitting lid.
  • Continue to simmer for 20 minutes, or until rice has absorbed the liquid.
  • Gently stir in hot pepper sauce, culantro and toasted coconut.
  • Reserve for future plating.

Wilted Greens

  • Preheat a medium saute pan over medium-high heat.
  • Add chopped bacon and cook to render the fat until bacon begins to crisp (but not burn).
  • Add onions to bacon, and cook onions until caramelized.
  • Remove pan from the heat, and add spinach and butter.
  • Quickly saute until spinach is wilted; being careful not to overcook.
  • Place uncovered to the side for future plating.

Grill Black Grouper

  • Remove fish from Green Seasoning and reserve marinade for grilling.
  • Over a cleaned and seasoned medium-hot chargrill, gently place fish flesh-side down.
  • Using a brush, apply some marinade to side of fish facing up.
  • Cook this side of fish for approximately 5 minutes.
  • Carefully turn fish over and brush with remaining marinade.
  • Cook for an additional 4 to 5 minutes, or until desired doneness.
  • Remove from grill and reserve for plating.

Plating

  • In large serving bowl, portion rice in the middle.
  • Place nest of spinach on top of rice.
  • Place fish on top of spinach.
  • Spoon chutney on top of fish.
  • Garnish with fresh herb sprig and lime wedge.

Enjoyed making this recipe? Follow us on Instagram and Twitter and tag your culinary creations with #ACWrecipes. Have questions? Tweet @airculinaire.

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