Grouper with Asian Sauce
Last week we ate out at the local Bonefish restaurant where I had a fabulous Chilean Sea B
ass with an asian sauce. I liked it so much, I wanted to replicate it at home. However, Chilean sea bass is hard to find in Tulsa and expensive as well, so I’ve substituted grouper for tonight’s dinner.
For a vegetable, I fixed crispy, dry-fried green beans. I used this recipe to fix those.
I’m using a new Analon X skillet. I like it loads better than the stainless steel one I bought last winter. It’s perfect for searing meats, and, unlike the stainless steel one, it’s easy to clean. It also helps to have a fish spatula for turning the filets. Finally, I used smoked salt and smoked pepper on the fish for enhanced flavor.
Mr. Gene hates fish, so I fixed a hamburger for him using Weigu ground beef, with Ore-Ida french fries for the vegetable. We both had a green salad, with baby spinach, Romaine lettuce, and watermelon.
Asian inpsired, pan seared Grouper
Ingredients
- 2 Grouper filets approx 6 oz each
- White wine to deglaze the pan
Marinade/Sauce
- 2 tpsp soy sauce
- 1 tbsp mirin May substitute any white wine
- 1 tbsp avocado oil May substitute any cooking oil
- 1 tsp rice vinegar May substitute any white vinegar
- 4 packets splenda Substitute sugar or honey, to taste
- 2 tsp minced ginger 1 tsp if using ground ginger
- 4 cloves minced garlic 1 tsp if using powdered garlic, to taste
- 1/4 tsp salt
Sauce
- Half of the Marinade/Sauce mixture
- 1 tbsp corn starch
- 5 tbsp Chicken broth, divided or any mix of water, broth, and wine
Instructions
- Dry filets with a paper towel and season with salt and pepper. (I used smoke-infused salt and pepper.)
- Combine all marinade ingredients and mix with a hand infuser or a blender
- Divide marinade into two equal halves, in separate bowls or cups, one for the marinade and the other for the sauce.
- Brush all sides of the fish with the marinade. If there is any left over, do not mix it with the marinade reserved for the sauce–you don't want any residue from the surface of the fish getting into the sauce.
- Wrap the fish in plastic and let it rest for at least fifteeen minutes.
- Bring a skillet to medium-high heat. On my gas cooktop this takes four to five minutes. When it's hot, add enough avocado oil to the pan to cover the surface.
- Place the filets in the pan–they should sizzle when they hit the surface. If they have skin, place them skin-side down. Let them cook undisturbed for 4-5 minutes. The goal is a crispy sear on this side of the fish. Some blackening may occur from the sugars.
- Turn the fish over and continue to cook for two to three minutes. The fish should be flaky. Be careful–it can be fragile!
- Remove fish from the pan and place on a plate to rest. It will continue to cook from the internal heat.
- Reduce heat to medium. Whisk together the reserved portion of the marinade and four tbsp of the broth.. Add the mixture to the pan and bring to simmer.
- Whisk together the corn starch and the remaining one tbsp of broth and whisk this into the pan. It should thicken in thirty to sixty seconds.
- Swirl some sauce onto a plate and place the fish, seared side up, on top of the sauce. Do not put sauce on top of the fish! You want to preserve that crispy seared side that you created earlier, both for appearance and mouth feel.
Notes
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