Grouper Or Other Fish Steamed In Its Own Juice With Cilantro Sauce Recipes

MEXICAN BAKED WHITE FISH IN CILANTRO SAUCE

Steps:

• Gather the ingredients.
• Preheat oven to 375 F. Mix together cilantro leaves and diced onion and reserve for garnish.
• Melt butter in a medium-sized skillet. Sauté chopped onion and garlic for about 5 minutes, stirring often, until onion is translucent.
• Place sautéed onions and garlic, crema, salt, lime juice, and cilantro into a blender. Process until you have a soft green sauce.
• Lightly grease a glass or metal baking dish. Place white fish filets in dish in a single layer. Pour sauce over filets. Move filets slightly so that some of the sauce gets in under the fish.
• Bake, uncovered, for about 25 minutes. Baking time will vary according to thickness of filets; watch your dish closely so that fish does not overcook. Fish is done when it can be easily flaked with a fork.
• Garnish each serving with reserved cilantro and onion. Serve with white or red rice or boiled potatoes.

GROUPER STEAMED IN PARCHMENT WITH SOUR ORANGE SAUCE AND MARTINI RELISH

Steps:

• For the sour orange sauce: Put the orange juice in a small nonreactive saucepan, bring to a boil over high heat and cook until thickened and reduced to about 1/4 cup. Whisk in the honey and transfer to a bowl. Whisk in the lime juice, vinegar and season with salt and pepper and more honey if needed.
• For the relish: Combine the olives, peppers, shallots, jalapeno, oil, vinegar, parsley and some salt and pepper in a bowl. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.
• For the grouper: Preheat the oven to 400 degrees F. Sprinkle both fillets on both sides with salt and pepper. Place 1 grouper fillet in the center of each piece of parchment paper. Top each fillet with 1 tablespoon oil and 1 tablespoon wine. Fold the edges together, and then tightly fold in the edges, crimping around all sides to seal the packets completely. Place the packets on a baking sheet or in a large oven-proof saute pan. Bake in the oven for 15 minutes.
• Place each packet on a dinner plate and let sit for 2 minutes. Then open the parchment and drizzle with some of the sour orange sauce and top with some of the martini relish. Garnish with parsley leaves.

STEAMED FISH WITH GINGER

Steps:

• Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
• Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.
• Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
• Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.

CHINESE-STYLE STEAMED FISH

Steps:

• Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish). Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and red pepper flakes over fish. Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything.
• Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily. Garnish with cilantro, if desired.

SPICY CILANTRO SAUCE

Steps:

• Have ready a bowl of ice water. In a small saucepan of boiling water blanch cilantro and parsley 10 seconds and drain in a sieve. Refresh herbs in ice water and drain in sieve. Chop shallots and garlic.
• In a small nonstick skillet cook shallots, garlic, gingerroot, cumin, and red pepper flakes in 1 tablespoon water and oil over moderately low heat, stirring, until shallots are softened. In a blender purée shallot mixture, herbs, remaining 1/4 cup water, and soy sauce until smooth, about 1 minute, and season with salt and pepper. Sauce may be made 1 day ahead and chilled, covered. Bring sauce to room temperature before serving.
• Just before serving, stir in lemon juice.

GROUPER OR OTHER FISH STEAMED IN ITS OWN JUICE, WITH CILANTRO SAUCE

Steps:

• Preheat the oven to 500°F. Tear off 2 pieces of aluminum foil, each large enough to wrap the fish, then put one on top of the other. Put the fish on the foil, then in a large baking dish. Sprinkle salt, pepper, and half the lime juice in the cavity, then stuff the cavity with the cilantro stems. Sprinkle all the remaining ingredients over the fish and fold the foil over to seal in the fish.
• Bake until the fish flakes when probed with a fork, 15 minutes or more; don't overcook. (Unfortunately, there is no way to check the fish without unwrapping, so don't check for at least 15 minutes; re-wrap if necessary.)
• Carefully unseal the foil (watch out for hot steam) and transfer the fish toppings and any accumulated juices to a food processor or blender. Process until the mixture forms a creamy sauce, adding some lime juice or olive oil if needed. Transfer the fish to your serving dish and top with the cilantro sauce. Serve immediately.
• In step 3, omit the blending of the sauce; serve the fish with the toppings and accumulated juices spooned over and around the fish.
• This procedure will work with any seasonings: Try wrapping fish with salt, pepper, fresh lemon juice, and butter (about 4 tablespoons, cut into bits). Use about half as much herb, about 1/4 cup; fresh parsley, dill, or chervil are best in this.
• Wrap the fish with salt, pepper, fresh lemon juice, 3 tablespoons extra virgin olive oil, 1 trimmed and sliced fennel bulb, and about 1/4 cup chopped fresh parsley, treated as the cilantro in the original recipe or the first variation.