Sautéed Grouper Recipe
A Paradise delight, sautéed grouper served atop an exotic mix of quinoa, jasmine rice, arugula, red peppers and yellow squash then complimented with a 'Toasted Coconut' rum sauce.
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Ingredients
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Grouper
Grain Mix
Vegetables
Toasted Coconut Rum Sauce
Method
Cooking the Grouper
Prepare the Grouper
Season the grouper fillets with salt and black pepper on both sides.
Sauté the Grouper
In a large skillet, heat olive oil over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add the seasoned grouper fillets and cook for 4-5 minutes on each side or until the fish is opaque and flakes easily with a fork. Remove from heat and set aside.
Preparing the Grain Mix
Cook Quinoa and Rice
In a pot, bring 2 cups of water to a boil. Add quinoa, jasmine rice, and 1 teaspoon of salt. Reduce heat to low, cover, and simmer for 15-20 minutes or until water is absorbed and grains are fluffy. Remove from heat and let it sit, covered, for 5 minutes before fluffing with a fork.
Sautéing the Vegetables
Cook the Vegetables
In the same skillet used for the grouper, add the sliced yellow squash and diced red bell pepper. Sauté for about 3-4 minutes until just tender. Add the arugula and cook until wilted, about 1-2 minutes. Remove from heat and set aside.
Making the Toasted Coconut Rum Sauce
Prepare the Sauce
In a saucepan, combine coconut milk, dark rum, and brown sugar over medium heat. Stir until the sugar is dissolved. Bring to a gentle simmer and let it cook for about 5 minutes. Remove from heat and stir in the toasted coconut flakes and lime juice.
Plating
Serve the Dish
On each plate, layer the quinoa and jasmine rice mix as the base. Top with sautéed vegetables, place the grouper fillet on top, and drizzle with the toasted coconut rum sauce. Enjoy your Paradise delight!
