Pan-Roasted Grouper with Coconut, Lemongrass, and Ginger Broth
SERVES: 4
PREP TIME: 15 minutes
TOTAL TIME: 1 hour 5 minutes
COURSE: Main
Here, crispy, golden-brown grouper fillets meet a creamy broth, swimming with shiitake mushrooms, fragrant lemongrass, and a hint of cilantro. It strikes the perfect balance of being light, yet satisfying—if you’d like a few extra vegetables, steamed bok choy and roasted carrots would be wonderful here. Be sure to keep an eye on the fish while it’s in the pan, so you avoid overcooking (and instead, end up with tender perfection).
Ingredients:
For the Broth:- 2 Tbsp. extra-virgin olive oil
- ½ medium onion, diced small
- 1 Tbsp. chopped garlic
- 1 Tbsp. grated fresh ginger
- ½ cup dry white wine
- 1 pt. Citarella Fish Stock
- 1 (14 oz.) can of full-fat coconut milk
- 1 stalk of lemongrass, washed and roughly chopped
- Salt and pepper, to taste
- 1 package of Citarella Sliced Shiitake Mushrooms
- 1 Tbsp. chopped fresh cilantro
- Optional: Steamed bok choy and roasted carrots
- 2 Tbsp. extra-virgin olive oil
- 4 8-ounce portions Citarella Grouper (skinless)
- Salt and pepper, to taste
- ¼ cup Wondra flour
Instructions
For The Broth:
- In a medium saucepan on low heat, add 1 Tbsp. of the oil, then the onion, garlic, and ginger. Cook until translucent. Add the white wine and cook for 3-4 minutes on medium heat. Then add the fish stock, coconut milk, and lemongrass. Simmer for 15 minutes on low heat. Strain the broth, season with salt and pepper, and keep warm.
- In a medium sauté pan, add the remaining extra-virgin olive oil. When the oil is hot, add the mushrooms and sauté until light brown on medium-high heat. Add the cooked mushrooms to the broth. Keep everything warm while you prepare the fish.
For the Fish:
- Heat the extra-virgin olive oil in a large saucepan on medium heat. Season the grouper with salt and pepper, and dust with the Wondra flour. When the oil is hot (starts to shimmer) put the grouper flesh-side down in the pan and cook for 3-4 minutes. Flip when golden-brown and continue to cook an additional 4-5 minutes until done.
- Divide the warm broth and shiitakes in shallow bowls. Top with the cooked grouper, fresh cilantro, and the (optional) bok choy and carrots. Serve.
