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Seared Grouper in Green Curry Applesauce


5.0/5 (1 rating)
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Seared Grouper in Green Curry Applesauce
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Nutritional Info
Calories: 1,336
Protein: 145.24
Carbohydrate: 172.96
Fat: 9.56
Fibre: 22.86

Per Serving
Calories: 1,336
Protein: 145.24
Carbohydrate: 172.96
Fat: 9.56
Fibre: 22.86

Categories Fish
Posted 2008/09/26 01:27

This is another light and easy fish recipe. Any firm, white-fleshed fish will do, but I suggest it be a thicker fish, such as grouper, halibut or cod. The green curry applesauce makes a perfect companion for this dish.

Ingredients

  • AppleSauce, Canned, Unsweetened, 170 ml
  • Coriander, Leaves, Fresh, 20 g
  • Garlic, Raw, 20 g
  • Stock Cubes, Vegetable, 1 Cube
  • Grouper, Raw, 650 g
  • Fennel, Bulb, Raw, 300 g
  • Limes, Raw, 50 g
  • Potatoes, New, Baby, Average, 600 g
  • Shallots, Raw, 100 g
  • Watercress, Raw, 20 g
  • Green Curry Paste, Namjai, 2 tbsp

Instructions
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. 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. 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 centre with the grouper on top. Spoon sauce around the fish.

Number of Servings 1



Comments

     
5/5
2008/09/26 21:43 Nelwyn wrote:
nice


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