recipes
Peanut and paprika crusted grouper
2021-06-26
Ingredients
- 3 tbsp. roasted peanuts
- 1 tbsp. paprika
- 400g grouper fillets, cut into portions
- 3 gloves garlic
- 1 tbsp. olive oil
- ½ glass fish stock
- ½ cup cream
- 1 knob butter
- 1 potato, skin on and sliced
- 1 small carrot, sliced into ribbons
- 1 small leek, thinly sliced and blanched
- 1 chili, finely chopped
Method
Blitz together the peanuts and paprika leaving chunky, then rub all over the fish to coat. Heat a pan with a little oil, seal the fish on both sides and continue to cook in the oven for 5-8 minutes or until cooked through. Meanwhile, sauté the garlic in olive oil for 2 minutes to soften then add the stock simmer by half. Next, add in the cream and simmer again by half again. When ready, mix in the butter to melt and remove off the heat. You can also fry the sliced potato in a pan with 1 tbsp. olive oil until golden brown.
To serve, arrange the cook potatoes underneath the fish on 2 serving plates. Decorate with the blanched leek, carrot ribbons and finely chopped fresh chili.
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