Caribbean Cilantro-Lime Grouper with Toasted Coconut Cream, Red Beans and Green Plantain Chips

Instructions

1. 1

   1. Season the grouper fillets with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, the garlic powder, and 1 g (1/2 tsp) ground cumin. Add 1 tbsp olive oil and 1 tbsp lime juice, rub well, and let rest for 10 minutes while you prepare the remaining components.

2. 2

   2. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Sauté the onion and half of the red bell pepper for 4 to 5 minutes until tender. Add half of the fresh garlic, the bay leaf, thyme, the remaining cumin, 2 g (1/2 tsp) salt, and 1/2 tsp black pepper. Cook 1 minute more.

3. 3

   3. Stir in the cooked red beans and the vegetable broth or water. Cook over medium-low heat for 12 to 15 minutes, stirring occasionally, until the liquid reduces slightly and the beans are flavorful. Remove the bay leaf and add 2 tbsp chopped cilantro. Keep warm.

4. 4

   4. For the chips, heat the vegetable oil in a deep skillet or saucepan to 350°F (175°C). Fry the green plantain slices in batches for 2 to 3 minutes, until golden and crisp. Transfer to paper towels and season with a pinch of salt.

5. 5

   5. In a wide skillet, heat the remaining 1 tbsp olive oil over medium-high heat. Sear the grouper fillets for 2 minutes per side until lightly colored. Transfer to a plate; they should not be fully cooked yet.

6. 6

   6. In the same skillet, reduce to medium heat and add the remaining red bell pepper and fresh garlic. Cook for 2 minutes. Pour in the coconut milk and let it simmer gently for 3 minutes to concentrate flavor. Add the lime zest, remaining lime juice, 2 tbsp chopped cilantro, and the sweet paprika.

7. 7

   7. Return the grouper to the skillet with the toasted coconut cream. Cook over low heat for 4 to 6 minutes, or until the fish is just firm and reaches a safe internal temperature of 145°F (63°C). Taste the sauce and adjust with the remaining salt and pepper if needed.

8. 8

   8. Spoon a bed of red beans onto each plate, place a grouper fillet on top with plenty of coconut sauce, finish with the remaining cilantro, and crown with green plantain chips for crunchy texture.