Puerto Rican Anise-Crushed Grouper with Rustic Malanga Mash and Warm Pickled Pineapple Salad

Instructions

1. 1

   1. Preheat the oven to 400 °F / 200 °C. Pat the grouper fillets dry with paper towels.

2. 2

   2. In a pilón or mortar, crush the anise seeds with the oregano, cumin, sweet paprika, 4 g salt (about 3/4 tsp), 1 g black pepper (about 1/4 tsp), 9 g minced garlic, and 15 ml (1 tbsp) olive oil until an aromatic paste forms.

3. 3

   3. Rub the grouper fillets with the anise paste and add 15 ml (1 tbsp) key lime juice. Let them rest for 10 minutes while you prepare the rest.

4. 4

   4. Place the malanga in a pot with enough water to cover it. Add a pinch of salt and cook over medium-high heat for 20 to 25 minutes, until very tender when pierced.

5. 5

   5. Meanwhile, combine the pineapple, red onion, sweet peppers, apple cider vinegar, brown sugar, remaining key lime juice, 15 ml (1 tbsp) olive oil, 1 g salt (about 1/8 tsp), and a pinch of black pepper in a bowl. Let it sit for 10 minutes to lightly pickle.

6. 6

   6. Heat an oven-safe skillet over medium-high heat with 15 ml (1 tbsp) olive oil. Sear the grouper fillets for 2 minutes on the first side and 1 minute on the second side.

7. 7

   7. Add the pickled pineapple mixture to another skillet and cook over medium heat for 2 to 3 minutes, just until slightly warm and the onion softens a bit. Turn off the heat and stir in the culantro or fresh cilantro.

8. 8

   8. Transfer the skillet with the grouper to the oven and cook for 6 to 8 minutes at 400 °F / 200 °C, or until the fish is cooked through and flakes easily with a fork.

9. 9

   9. Drain the malanga and return it to the pot. Add the hot vegetable broth or water, 30 g (2 tbsp) butter, remaining minced garlic, 3 g salt (about 1/2 tsp), and the remaining black pepper. Mash until rustic and slightly chunky, not completely smooth.

10. 10

    10. Taste and adjust salt if needed. To serve, spread a bed of malanga mash on each plate, place a grouper fillet on top, and finish with the warm pickled pineapple salad. If desired, top with small pieces of the remaining 15 g (1 tbsp) butter for a glossy finish.