As mentioned in Wednesday’s article, Green Seasoning is used in Trinidad and Tobago in a number of recipes. In this recipe, we feature Black Grouper, a fish native to the Caribbean and found in coral reefs around Trinidad and Tobago. This fish has a mild flavor which blends perfectly with the herbaceous taste of the Green Seasoning. Below you will find a complete meal featuring local ingredients commonly found on the islands.
Ingredients
- 2 -8 ounce filets Black Grouper, Fresh, Skinned
- 1 tbsp. (15 mL) Vegetable Oil
- 1 cup (240 g)Green Seasoning
- 1 tsp. (5 g) kosher Salt
- 2 cups (480 mL) Basmati Rice, rinsed
- 1 ½ cups (350 mL) Coconut Milk, unsweetened
- 2 cups (480 mL) Water
- 1 tbsp. (15 g) Garlic, minced
- 2 each Bay Leaves
- ¼ cup (60 g) Culantro* (Shado Beni), chopped
- 1 tsp. (5 mL) Hot Pepper Sauce
- ½ cup (120 g) Coconut, Fresh Roasted, Grated
- 1 bunch Spinach, Fresh
- 1 cup (240 g) Yellow Onion, large dice
- 1 cup (240 g) Bacon, diced
- 4 ounces (120 g) Butter, whole
- Kosher Salt to taste
- Black Pepper to taste
- ½ cup (120 mL) Tamarind Juice, prepared
- ½ cup (120 g) Red Onion, small dice
- 1 cup (240 g) Mango, medium dice
- 1 cup (240 g) Dark Brown Sugar
- ½ cup (120 g) Raisins
- 2 tbsp. (30 mL) Lime Juice
- 1 tbsp. (15 g) Ginger, fresh grated
- ¼ tsp. (1 g) Curry Powder
- Kosher Salt to taste
*Culantro is commonly found in Latin and Caribbean markets. Cilantro can be substituted.
Instructions
Tamarind Mango Chutney
- In a small sauce pan combine tamarind juice, red onions, mango, brown sugar, raisins, lime juice, ginger, curry powder and salt.
- Bring mixture to a boil and reduce heat to a simmer.
- Simmer mixture for approximately 1 hour or until mixture thickens, and stir frequently.
- Reserve for future use. This can be made days in advance.
Marinate fish
- In a glass bowl, combine oil and Green Seasoning, and mix well.
- Add fish filets to Green Seasoning mixture.
- Cover and refrigerate for 45 minutes to one hour.
Coconut Rice
- In a sauce pan combine rice, coconut milk, water, garlic and bay leaves.
- Stir thoroughly.
- Turn heat to medium-high and bring rice mixture to a boil.
- Reduce heat to a simmer and cover with a tight fitting lid.
- Continue to simmer for 20 minutes, or until rice has absorbed the liquid.
- Gently stir in hot pepper sauce, culantro and toasted coconut.
- Reserve for future plating.
Wilted Greens
- Preheat a medium saute pan over medium-high heat.
- Add chopped bacon and cook to render the fat until bacon begins to crisp (but not burn).
- Add onions to bacon, and cook onions until caramelized.
- Remove pan from the heat, and add spinach and butter.
- Quickly saute until spinach is wilted; being careful not to overcook.
- Place uncovered to the side for future plating.
Grill Black Grouper
- Remove fish from Green Seasoning and reserve marinade for grilling.
- Over a cleaned and seasoned medium-hot chargrill, gently place fish flesh-side down.
- Using a brush, apply some marinade to side of fish facing up.
- Cook this side of fish for approximately 5 minutes.
- Carefully turn fish over and brush with remaining marinade.
- Cook for an additional 4 to 5 minutes, or until desired doneness.
- Remove from grill and reserve for plating.
Plating
- In large serving bowl, portion rice in the middle.
- Place nest of spinach on top of rice.
- Place fish on top of spinach.
- Spoon chutney on top of fish.
- Garnish with fresh herb sprig and lime wedge.
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