Banana Leaf Wrapped Grouper With Curry Sauce Recipes

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BANANA LEAF-WRAPPED CHILEAN SEABASS WITH PICKLED RED ONIONS



Banana Leaf-Wrapped Chilean Seabass with Pickled Red Onions image

Provided by Guy Fieri

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 27

1 cup apple cider vinegar
1/4 cup fine sugar
6 to 8 black peppercorns
Kosher salt
1 small beet, peeled and sliced
1 red onion, halved and thinly sliced into half-moons
2 oranges, zested and juiced
2 tablespoons extra-virgin olive oil
2 teaspoons ground achiote
1 teaspoon ground cumin
Four 6-ounce center-cut Chilean seabass filets
8 large banana leaves, thawed if frozen or soaked in water, cut into large, wide strips
Kosher salt and freshly ground black pepper
1/4 cup thinly sliced scallions
Cilantro, for serving
Spicy Grilled Corn Salsa, recipe follows
4 ears corn, husks removed
2 poblano peppers, seeded and stemmed
4 fresno chiles, seeded and stemmed
2 tablespoons olive oil, plus more for brushing
Kosher salt and freshly ground black pepper
3/4 cup finely diced red onion
1/4 cup thin, bias-sliced scallions
1 lime, zested and juiced
1 lime, zested and juiced
2 cloves garlic, minced
1 teaspoon agave

Steps:

  • For the pickled red onions: In a medium saucepan over high heat, add the vinegar, sugar, peppercorns and 2 tablespoons salt. Mix well and add the beets and onions. Once it comes to a boil, stir to dissolve the sugar and salt then remove from the heat. Allow to cool then cover and refrigerate at least 1 hour and up to overnight.
  • For the grouper: In a small bowl, add the orange zest, juice, olive oil, ground achiote and cumin. Mix well to combine, then pour the marinade into a large resealable plastic bag. Add the grouper filets and seal the bag tightly, squeezing out any excess air from the bag. Gently mix around so the marinade coats the fish well. Refrigerate for 45 minutes.
  • Clean the grill grates and preheat a grill to medium-high heat.
  • Arrange 2 banana leaves to form a cross. Remove one piece of grouper from the marinade and place in the center of the leaves. Season with 4 to 5 turns freshly ground black pepper and 1 teaspoon salt. Wrap the fish up tightly in the banana leaves by folding over one flap at a time, alternating each side so they overlap. Secure the last folds of the leaves together with toothpicks to hold in place. Place the banana leaf-wrapped grouper on the grill, and cook until the leaves turn bright green and begin to char around the edges, 5 to 6 minutes per side. Remove from the grill and set aside.
  • To serve, cut open the banana leaves to expose the fish, add a large spoonful of Spicy Grilled Corn Salsa and garnish with the pickled red onions, chopped scallions and cilantro.
  • Preheat a grill to medium-high heat.
  • Place the corn on the grill and cook until well charred all over, 5 to 6 minutes per side. Drizzle the poblanos and fresnos with olive oil and season with 5 to 6 turns freshly ground black pepper and 1 teaspoon salt. Place the chilies on the grill and cook until lightly charred on all sides, 3 to 4 minutes. Place the chiles into a bowl, cover tightly with plastic wrap and allow to steam for 3 to 4 minutes.
  • Hold a corn cob upright in a large mixing bowl. Using a chef's knife, cut off the kernels and let them fall into the bowl. Repeat with the remaining corn. Set aside the kernels. Discard the cobs.
  • Remove the skins from the chiles. Mince the fresnos, dice the poblanos and add them to the bowl with the corn kernels. Add the red onions, scallions, lime zest, juice, garlic, agave and 2 tablespoons olive oil. Stir to combine and season with salt and pepper. Refrigerate until ready to serve.

GROUPER FILLETS WITH GINGER AND COCONUT CURRY



Grouper Fillets With Ginger and Coconut Curry image

The chef Patrick Jamon applies French cooking techniques to tropical ingredients grown, caught or gathered near his restaurant, Villa Deevena in Los Pargos, Costa Rica. He is particularly fond of grouper, which is often caught by his son Dean and served at the restaurant, but you could substitute red snapper, cod or mahi-mahi. When reducing the coconut milk, be sure to keep it at a simmer rather than a boil, so it doesn't curdle. Red curry paste can vary in its intensity by brand, so you'll want to adjust the amount to taste.

Provided by John Willoughby

Categories     dinner, easy, curries, seafood, main course

Time 40m

Yield 4 servings

Number Of Ingredients 12

4 grouper fillets (about 6 ounces each), skin removed
Kosher salt and black pepper
4 teaspoons olive oil
1 spring onion (or the white portion of 1 large leek), trimmed, cut into 2-inch segments and julienned (about 1 cup)
1 tablespoon minced fresh ginger
1 tablespoon minced fresh turmeric or 1 teaspoon dried turmeric
1 small carrot, peeled and julienned
1/2 cup snow peas, julienned
1/2 cup fresh or frozen green peas
1 (13-ounce) can full-fat coconut milk
1 tablespoon red curry paste, plus more if needed
1/4 cup cilantro leaves, for garnish

Steps:

  • Heat oven to 225 degrees.
  • Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
  • Add the remaining 2 teaspoons oil to the skillet. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
  • Add the coconut milk and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
  • Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.

Nutrition Facts : @context http, Calories 420, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 26 grams, Fiber 3 grams, Protein 37 grams, SaturatedFat 19 grams, Sodium 749 milligrams, Sugar 2 grams, TransFat 0 grams

BANANA-LEAF-WRAPPED GROUPER WITH CURRY SAUCE



Banana-Leaf-Wrapped Grouper with Curry Sauce image

Frozen banana leaves, which are inedible, are available at Asian markets. If you can't find them, parchment works just as well. Recipe adapted from Amanyara Resort, in Turks and Caicos.

Provided by Martha Stewart

Categories     Seafood Recipes

Time 20m

Number Of Ingredients 13

1 1/4 teaspoon curry powder
1 large garlic clove, very coarsely chopped
1 tablespoon chopped scallion, plus 3 tablespoons very thinly sliced scallions cut on bias, for serving (from 3 scallions)
1 piece (1 1/4 inches) ginger, peeled and coarsely chopped
1 tablespoon fish sauce
1 teaspoon agave nectar or honey
1/3 cup unsweetened coconut milk
1 tablespoon fresh lime juice (from 1 lime), plus 4 lime wedges, for serving
4 thawed frozen banana leaves (optional)
4 skinless grouper fillets (6 ounces each; 1 1/2 inches thick and about 5 inches long)
1/4 teaspoon coarse salt
3 ounces cherry tomatoes, preferably yellow and red, cut in half (2/3 cup)
1/4 cup fresh cilantro sprigs

Steps:

  • Toast curry powder in a dry skillet over medium heat, swirling constantly, until very fragrant, about 1 minute. Let cool.
  • Puree garlic, chopped scallion, ginger, fish sauce, agave, coconut milk, lime juice, and 3/4 teaspoon toasted curry powder in a small food processor until smooth.
  • Cut out four 10-by-12-inch rectangles from banana leaves or parchment; wipe leaves with a damp towel. With 1 long edge of each rectangle facing you, lay a fillet lengthwise in center of each, about 1 1/2 inches from bottom. Season each with salt and remaining toasted curry powder, and top with 1 tablespoon curry sauce. Fold short sides of rectangle over fish, then fold up bottom edge. Fold top edge over packet, and tuck underneath. (Don't worry if leaves tear a little.)
  • Place 2 packets in each layer of a 2-layer bamboo steamer or all 4 in a stainless steel steamer. Fill a large pot with 1 to 2 inches water, and place steamer in pot. Bring water to a boil, then reduce heat to medium. Cover, and steam until fish is just cooked through, 10 to 11 minutes, rotating layers halfway through if using bamboo steamer. Remove from steamer, unwrap, and blot excess liquid from the leaves or parchment with paper towels. Drizzle fish with remaining sauce. Top with tomatoes, sliced scallions, and cilantro, and serve each on a banana leaf or parchment with a lime wedge.

Nutrition Facts : Calories 195 g, Cholesterol 52 g, Fiber 2 g, Protein 29 g, SaturatedFat 4 g, Sodium 529 g

GROUPER ROASTED IN BANANA LEAVES WITH ORANGE-PINEAPPLE RELISH AND RED BEANS AND RICE



Grouper Roasted in Banana Leaves with Orange-Pineapple Relish and Red Beans and Rice image

Provided by Bobby Flay

Categories     main-dish

Yield 4 servings

Number Of Ingredients 31

4 grouper fillets, about 6 ounces each
6 tablespoons pure olive oil
Salt and pepper
1 banana leaf, cut into 4 rectangles
Orange-Pineapple Relish, recipe follows
Chopped mint
Chopped cilantro
Diced red bell pepper
2 tablespoons olive oil
1 large Spanish onion, finely chopped
1 stalk celery, chopped
4 cloves garlic, chopped
4 green onions, chopped
1/2 pound red beans, soaked overnight, drained, rinsed
1 ham bone or ham hock, about 1 1/2 pounds
1 bay leaf
2 sprigs thyme
Pinch red pepper flakes
2 cups long grain rice, cooked
Chopped cilantro
1 cup fresh pineapple, cut into small diced
2 oranges, peeled and segmented
1/4 cup chopped red onion
1 New Mexico red Chile, toasted in a pan over high heat for 20 seconds and crushed
1 teaspoon minced garlic
1 teaspoon honey
4 mint leaves, cut into chiffonade
2 tablespoons extra virgin olive oil
1 lime, juiced
Salt and pepper
1/2 teaspoon ancho chili powder

Steps:

  • Grouper: Preheat oven to 400 degrees F. Rub each fillet with olive oil and season with salt and pepper to taste. Wrap each fillet in a banana leaf, envelope style and place seam sided down on a baking sheet. Roast for 8 to 10 minutes. Place the packets seam side up on a platter and fold back the sides of the banana leaf to expose the fish. Place a few tablespoons of the relish on top and garnish with mint, cilantro and peppers.
  • Red Beans and Rice: Heat oil in a large Dutch oven. Add the onions, celery, garlic and green onions and cook until soft. Add the soaked beans, ham bone, bay leaf, thyme, red pepper and 3 cups of cold water. Bring to a boil, reduce to a simmer and cook for 1 1/2 hours or until the beans are soft. Season with salt and pepper. Place rice in a large bowl and add the bean mixture. Mix to combine and fold in cilantro.
  • Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes before serving.

GROUPER WITH BLACK BEANS



Grouper with Black Beans image

This delicious grouper recipe is courtesy of Frederic Demers from Cafe Martinique.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 tablespoon plus 1 teaspoon unsalted butter, plus more for baking dish
4 pieces (8 ounces each) grouper, skin removed
Coarse salt
2 cups Marinated Black Beans
1/4 cup chopped avocado
Seasoned Salt
1/2 cup thinly sliced scallions
Cilantro Oil

Steps:

  • Preheat oven to 225 degrees. Brush a medium baking dish with butter. Season grouper with salt and place in baking dish. Transfer to oven and cook until fish is opaque, about 20 minutes.
  • Divide black beans evenly between 4 bowls. Top with avocado. Season fish with seasoned salt; transfer to bowls. Garnish with scallions and cilantro oil; serve immediately.

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