Posts Tagged ‘grouper’

Several weeks ago my husband went on a deep-sea fishing trip with some buddies.  Among the catch were two beautiful groupers.  If you don’t happen to have grouper caught two days ago in the Atlantic you can substitute any firm fleshed white fish like mahimahi or catfish.   

My husband Jay (right) with our friend Matt after day 1 of fishing

Grouper with Tahini Sauce 

  • 2 cloves garlic
  • ½ cup well stirred tahini (sesame seed paste)
  • 2/3 cup water
  • Juice of half a lemon
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • 4 (6 ounce) grouper fillets, skinned
  • Freshly ground black pepper
  • 2 tablespoons olive oil
  • 2 teaspoons ground coriander

Garnish: ¼ cup coarsely chopped fresh flat-leaf parsley 

Combine garlic, tahini, water, lemon juice, cumin and salt in a blender or food processor and puree until smooth. 

 Pat fish dry and season with salt and pepper.  Heat 1 tablespoon oil in a 12-inch nonstick skillet over medium to medium high heat until hot but not smoking.  Add 2 fillets and sear until golden, about 3 – 4 minutes.  Turn fish over and sprinkle coriander around it and sear until just cooked through, 2 – 3 more minutes.  Transfer fish to plate and wipe out skillet.  Heat remaining 1 tablespoon oil and cook remaining fillets the same way.  

 Divide tahini sauce among 4 plates and top with fish.  Sprinkle with parsley.  Serves 4. 


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