Mallorcan Braised Grouper Food

MOROCCAN GRILLED LAMB CHOPS

Steps:

• Place the garlic, mint, turmeric, coriander, cumin, lemon zest, and 2 1/2 teaspoons salt in the bowl of a food processor fitted with the steel blade and process until finely ground. Add the olive oil and pulse to combine.
• Place the chops in one or two non-metal dishes large enough to hold them in one layer. Spread the garlic and herb mixture evenly on both sides. In a small bowl, whisk together the yogurt, Sriracha, and lemon juice, and spread it evenly on the lamb chops. Cover, refrigerate, and allow to marinate for 6 to 24 hours.
• Prepare a charcoal grill with hot coals and oil the cooking grate. Sprinkle the lamb with salt and grill 5 to 6 inches above the coals, first with the yogurt side up (marinade and all) for 4 to 5 minutes, then turn and grill for 3 to 4 minutes, until medium rare. Transfer to a clean plate, cover the plate tightly with aluminum foil, and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the couscous.
• Heat the oil and butter in a large saucepan over medium heat. Add the onion and cook over medium-low heat for 6 to 8 minutes, stirring occasionally, until tender but not browned. Add the stock and bring to a boil. Stir in the couscous, 1 teaspoon salt, and 1/2 teaspoon pepper and remove from the heat. Cover the pot tightly and allow the couscous to steam for 10 minutes. Fluff the couscous with a fork and stir in the mint and pine nuts. Taste for seasonings and add about 1 teaspoon salt, depending on the saltiness of the stock, and 1/2 teaspoon pepper. Serve hot.

BAKED GROUPER CREOLE/PARMESAN

Steps:

• Add essence ingredients together and mix well, can keep in well sealed jar for 3-6 months.
• Heat oven to 400.
• Mix butter, oil, parmesan and essence in small bowl, whisk till smooth.
• Brush generously on fillets.
• Bake for 15-20 minutes, basting fish with sauce a couple of times.
• Top with herbs in last 5 min of cooking, cook till fish is flaky.
• Sprinkle with lime juice.
• Serve.

MALLORCAN BRAISED GROUPER

Steps:

• Heat 4 tablespoons olive oil over medium low heat.
• Add onion and garlic and cook until soft but not browned, about 7 minutes.
• Add paprika and red pepper and stir for a few seconds.
• Add peppers and tomatoes, increase heat to medium, and cook until the tomatoes begin to release their juice, about 5 minutes.
• Stir in chard and parsley and cook, stirring, just until wilted, 3-4 minutes.
• Add bay leaf, wine, and currants.
• Heat to simmering.
• Reduce heat to medium low and simmer until vegetables are softened and flavors blended, 5-7 minutes.
• At this point the mixture may be covered and refrigerated up to 1 day, or you can finish the dish right away.
• Preheat oven to 300°F.
• Season fish with salt and pepper.
• Heat remaining oil in a skillet over medium heat.
• Dust fish lightly with flour and saute for about 30 seconds on each side. Remove and set aside.
• Place potatoes in a single layer, overlapping slightly, in a baking dish large enough to hold the fish snugly in a single layer.
• Sprinkle lightly with salt and arrange fish on top.
• Remove bay leaf from vegetable mixture and discard.
• Season mixture with salt and pepper and spoon vegetable mixture and juices evenly over fish.
• Drizzle with olive oil and sprinkle with pine nuts.
• Bake at 300° until very tender, 45-50 minutes depending on thickness. Let cool for 10 minutes before serving.

SKILLET-BRAISED GROUPER WITH TOMATOES, ONIONS, AND CAPERS

Steps:

• Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pat grouper fillets dry and add to the skillet. Cook until lightly browned on one side, about 2 minutes. Remove to a plate. Lightly season the uncooked side with salt and pepper. Keep warm.
• Add remaining olive oil to the same skillet. Cook and stir onion over medium heat for 1 minute. Add garlic and stir for another 30 seconds to 1 minute. Stir in tomatoes, red wine vinegar, and agave. Move the vegetables to one side of the skillet.
• Return fillets to the skillet, uncooked side-down. Evenly distribute the vegetables around and over the fish. Sprinkle capers on top. Season with salt and pepper. Cook, uncovered, until the thickest part of the fillet flakes with a fork, 4 to 5 minutes.
• Serve each fillet with vegetables. Garnish with fresh parsley.