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Grouper Fillets with Ginger and Coconut Curry
Grouper Fillets with Ginger and Coconut Curry

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Fish is just about the healthiest food you can include in your diet. You’re probably already aware of this because your physician has told you to consume some fish twice or thrice each week. This is especially true for individuals suffering from heart problems or are worrying that their hearts are unhealthy. Know that fish has lots of Omega 3’s which are what allows your body to process bad cholesterol. Include fish in a couple of meals each week.

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We hope you got insight from reading it, now let’s go back to grouper fillets with ginger and coconut curry recipe. To make grouper fillets with ginger and coconut curry you need 11 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Grouper Fillets with Ginger and Coconut Curry:
  1. Use 2 grouper fillets (about 6 ounces each), skin removed
  2. Take Kosher salt and black pepper
  3. Take 2 teaspoons olive oil
  4. Prepare 1/2 spring onion (or the white portion of 1 large leek)
  5. Use 1/2 tablespoon minced fresh ginger
  6. Provide 1/2 tablespoon minced fresh turmeric or1 teaspoon dried turmeric
  7. Take 1/2 small carrot, peeled and julienned
  8. Prepare 1/4 cup snow peas, julienned
  9. You need 1/2 (13 ounce) can full-fat coconut milk
  10. Take 1/2 tablespoon red curry paste, plus more if needed
  11. Provide 1/8 cup cilantro leaves, for garnish
Instructions to make Grouper Fillets with Ginger and Coconut Curry:
  1. Heat oven to 225 degrees.
  2. 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.
  3. Add the remaining 2 teaspoons oil to the skillet. Add the spring onion trimmed, cut into 2-inch segments and julienned (about 1 cup) 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.
  4. Add the coconut milk (I add some Greek yogurt to balance the sweetness of the coconut milk - 2 tablespoons and take 2 tablespoons of 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.
  5. Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.

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