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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.
Servings
10
10
Cuisine Type
- american
Menu Part
- entree
Main Ingredient
- Fruit
- Seafood
Source: Thibodaux Regional Medical Center
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.
Ingredients
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.
Steps
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.
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