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| Miso-Glazed Grouper over Cucumber Serrano Relish |
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| INGREDIENTS: |
4 Local Scamp Grouper Filets
1 C Sake
¼ C White Miso
¼ C Sugar
1 English Cucumber
1 Serrano Chile
1 Roasted Yellow Pepper
1 Roasted Red Pepper
1 Small Red Onion
6 Cloves Garlic
Juice of 2 Limes and 2 Lemons
½ Bunch Cilantro
½ Bunch Mint
S&P
¼ C Olive Oil
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| METHOD: |
| Preheat broiler to high. Mix Sake, Miso, and Sugar in a sauce pan and cook until bubbling. Pull off the heat and set aside to cool. Toss Grouper in the glaze and allow to marinate while finishing prep. Cut Cucumbers, Peppers and Onions into a uniform dice. Mince the Serrano as small as possible. Slice Garlic cloves and steep in olive oil until fragrant, strain then cool to room temperature. Cut Basil and Mint very fine and add to vegetable mix. Add the Juice, Oil, S&P to taste and mix thoroughly. Let sit for about an hour. Season the Grouper and place in the broiler for 3-4 minutes or until about medium. To serve, place about a quarter cup of the relish (with juice) in the bottom of a large bowl and place the Grouper on top.
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