Seared Grouper with Silky Okra, Ham, and Lime Rice

Instructions

1. 1

   1. Season the grouper fillets with 4 g (3/4 tsp) salt, 1 g (1/2 tsp) black pepper, dried oregano, sweet paprika, and 15 ml (1 tbsp) lime juice. Let them rest for 10 minutes while you prepare the rice.

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   2. In a wide pot or Dutch oven, heat 15 ml (1 tbsp) olive oil over medium heat. Add the cooking ham and brown for 3 to 4 minutes so it releases its flavor.

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   3. Add the yellow onion and sweet peppers. Cook for 3 minutes until softened. Stir in the garlic and Puerto Rican sofrito; cook 1 minute more, stirring so it does not burn.

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   4. Add the tomato paste and cook for 30 seconds. Stir in the medium-grain rice and mix for 1 minute so it is well coated with the sofrito.

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   5. Add the okra, hot broth, green olives, bay leaf, 4 g (3/4 tsp) salt, and 1 g (1/2 tsp) black pepper. Stir well and bring to a gentle boil.

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   6. Lower to medium-low heat, partially cover, and cook for 18 to 20 minutes, stirring 2 or 3 times, until the rice is tender and the mixture is silky and slightly loose. If needed, add a small splash of extra hot broth or water. Remove the bay leaf.

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   7. Turn off the heat for the rice. Stir in the butter, lime zest, the remaining 15 ml (1 tbsp) lime juice, and half of the fresh cilantro. Adjust salt and pepper. Cover to keep warm.

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   8. While the rice finishes, preheat the oven to 200°F and 95°C to keep the fish warm if desired. Heat a large skillet over medium-high heat with the remaining 30 ml (2 tbsp) olive oil.

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   9. Sear the grouper fillets for 3 to 4 minutes on the first side and 2 to 3 minutes on the second side, until golden outside and just cooked through inside. If the fillets are thick, transfer them to the oven at 200°F and 95°C for 3 to 5 minutes to finish cooking.

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    10. Serve a generous portion of silky okra rice on each plate, top with a grouper fillet, and finish with the remaining fresh cilantro and a few drops of the reserved lime juice.