Caribbean Roasted Grouper with Coconut Bread Crust and Warm Lime-Scallion-Pineapple Mojo

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Lightly grease a baking tray with 1 tablespoon (15 ml) olive oil.

2. 2

   2. Season the grouper fillets with 1 teaspoon salt, 1/2 teaspoon black pepper, the zest of 1 lime, 2 minced garlic cloves, and 1 tablespoon (15 ml) olive oil. Let them rest for 10 minutes while you prepare the remaining components.

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   3. In a bowl, mix the crumbled coconut bread with the shredded coconut, 1 tablespoon (15 ml) olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper until slightly moistened.

4. 4

   4. Place the grouper fillets on the tray. Press the coconut bread mixture onto the top of each fillet to form an even crust. Bake for 14 to 16 minutes at 220 °C / 425 °F, until the fish is cooked through and the crust is golden.

5. 5

   5. While the fish bakes, prepare the rice. In a medium saucepan, heat 1 tablespoon (15 ml) olive oil over medium heat. Add half of the scallions, 1 minced garlic clove, and the thyme leaves; cook for 1 minute until fragrant.

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   6. Add the rice, pinto beans, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and the water. Bring to a boil, reduce the heat, cover, and cook for 18 minutes until the rice is tender and the liquid is absorbed. Turn off the heat and let it rest, covered, for 5 minutes.

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   7. For the warm mojo, melt the butter in a small skillet over medium-low heat. Add the remaining garlic, sweet pepper, and pineapple; cook for 2 to 3 minutes without letting it brown too much.

8. 8

   8. Stir in the remaining scallions, the juice of the 2 limes, the honey, 1 tablespoon (15 ml) olive oil, and a pinch of salt. Cook 1 minute more, just until the mojo is warm and fragrant.

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   9. Fluff the rice with a fork. Serve a bed of rice and beans, top with the coconut-crusted grouper, and finish with the warm lime, scallion, and pineapple mojo.

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    10. If you want to keep the fish warm while finishing the rice, leave it in the turned-off oven for 2 minutes with the door slightly open, so the crust stays crisp.