Grouper with Yellow Pepper Lime Sauce, Toasted Quinoa, and Asparagus

Instructions

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   1. Rinse the quinoa under cold water. Place it in a saucepan with 480 ml (2 cups) water and a pinch of the salt. Bring to a boil, then reduce the heat, cover, and cook for 15 minutes until the liquid is absorbed. Remove from the heat and fluff with a fork.

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   2. While the quinoa cooks, pat the grouper fillets dry with paper towels. Season both sides with the sweet paprika, 4 g salt, 1 g black pepper, and the zest of 1 lime.

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   3. Heat a large skillet over medium-high heat. Add 15 ml (1 tbsp) olive oil and sear the grouper fillets for 3 to 4 minutes per side, until golden and the center reaches 63°C / 145°F. Remove and keep warm.

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   4. In the same skillet, add 15 ml (1 tbsp) olive oil. Add the shallot, 1 chopped garlic clove, and the yellow bell pepper. Cook for 5 minutes, stirring, until the pepper softens slightly.

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   5. Add the white wine and let it reduce for 2 minutes. Stir in the vegetable broth, the remaining whole garlic clove, and 30 ml (2 tbsp) lime juice. Cook over medium heat for 4 minutes.

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   6. Remove the whole garlic clove. Transfer the pepper mixture to a blender, or use an immersion blender, and blend until smooth. Return the sauce to the skillet, add the butter, and stir over low heat until glossy. Adjust with a pinch of salt and pepper.

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   7. In another skillet, heat the remaining 15 ml (1 tbsp) olive oil over medium heat. Add the asparagus, 2 chopped garlic cloves, the remaining salt, and the remaining black pepper. Sauté for 4 to 5 minutes until the asparagus is tender-crisp. Add 15 ml (1 tbsp) lime juice at the end.

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   8. For extra flavor, place the cooked quinoa in the empty skillet over medium heat and toast it for 2 minutes, stirring gently to dry it slightly and enhance its aroma.

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   9. Serve a bed of toasted quinoa on each plate. Set one grouper fillet on top, spoon over the yellow pepper sauce, and finish with the sautéed asparagus and chopped fresh parsley.