Recipes: Seared Grouper in Green Curry Applesauce
By Executive Chef Michael Bloise
Michael Bloise offers healthy and tasteful suggestions in every issue of timetospa.
The greatest pleasure that I get as an executive chef is to teach others to think “outside of the culinary box.” Here’s an unorthodox sauce to brighten up a wonderful autumnal fish dish. The contrast between the light sweetness of the applesauce and the depth of the curry is astounding, while still having the acidity to cleanse the palate with each bite. As always, I recommended organically grown vegetables and wild fish wherever possible.
Eating “right” means more than just monitoring fat, carbs and calories. It means putting quality ingredients into the food and drink that we serve our families and ourselves. I hope you enjoy this holiday menu which is delicious when prepared with organic food! Happy holidays.
Seared Grouper with Fingerling Potatoes, Fennel, and Green Curry Applesauce
By Executive Chef: Michael Bloise
Serves 4
Ingredients (entrée)
4 grouper portions (6 oz. each)
12 fingerling potatoes, sliced ½”
1 bunch watercress
2 bulbs fennel, cut into ½” wedges
2 shallots, peeled and sliced into thin rings
1 clove garlic, slivered
Ingredients (sauce)
6 oz. applesauce
1 lime, zest and juice of
3 oz. vegetable stock
1 tsp. green curry paste
2 Tbsp cilantro, chopped
Preparation:
Combine all sauce ingredients (except the cilantro) in a small saucepot on low heat. Season to taste and keep warm. Before serving, add the cilantro.
Preheat oven to 350 degrees. Toss the potatoes and fennel in a little extra virgin olive oil, salt and pepper, and roast on a baking tray in the oven for about 20 minutes or until fork tender. Reserve.
In a medium high sauté pan, sear the grouper portions (bone-side-down) until golden brown, turn, reduce heat to medium and cook until medium to medium well.
In another small sauté pan and using about a tablespoon of extra virgin olive oil, cook the garlic and shallot slices over medium heat until slightly browned. Add the potatoes and fennel. Toss to mix. Add the watercress and remove from heat and toss to wilt.
Plate the mixture in the center with the grouper on top. Spoon sauce around the fish.
Michael Bloise is the Executive Chef of Wish, located in The Hotel in Miami Beach. For any questions about this or past menus, please e-mail: editor@timetospa.com