Pan-seared fresh grouper fillet is served with crisp yucca (cassava root) fries, avocado-tomatillo salsa, and a Thai-inspired red curry cream sauce for a gourmet dish fit for any fancy occasion.
Preparation Time
25 mins
Cooking Time
35 mins
Total Time
60 mins
Calories
1582 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Place the avocado, tomatillos, and red onion into a bowl, and mix in juice of 2 lemons and olive oil. Set aside in refrigerator.
Step 3
Whisk peanut butter, red curry paste, and sesame seed oil together in a saucepan until smooth, and gradually whisk in the cream, a little at a time. Bring to a simmer over medium heat. Reduce heat, and simmer the cream mixture until reduced by half, about 15 minutes; whisk in the juice of 2 more lemons.
Step 4
Bring a pot of water to a boil over medium heat, and simmer the yucca strips until they start to become tender, 8 to 9 minutes. Remove yucca pieces, and dry on paper towels. Heat 2 tablespoons vegetable oil in a skillet, and fry the yucca pieces until crisp and browned, 5 to 8 minutes. Drain yucca fries on paper towels.
Step 5
Heat 1 more teaspoon of vegetable oil in an oven-safe skillet over medium-high heat until the oil shimmers with heat. Sear the grouper fillet until the outside is browned but the flesh is still translucent, about 1 minute per side. Sprinkle with salt and black pepper.
Step 6
Place the skillet into the preheated oven, and cook the grouper until just opaque, about 10 minutes. Serve fillet with the yucca fries, topped with curry cream sauce and avocado-tomatillo salsa.
Ingredients
2 lemons, juiced
1 teaspoon vegetable oil
2 tablespoons vegetable oil
1 tablespoon olive oil
2 cups heavy cream
salt and ground black pepper to taste
½ red onion, diced
1 tablespoon red curry paste
1 teaspoon Asian (toasted) sesame oil
1 Avocado, diced
4 tomatillos, diced
3 ounces peanut butter
4 ounces yucca (cassava) root, peeled and cut into 1/2-inch wide strips
