Marinated Grouper With Coconut-Ginger Rice
Published March 12, 1994
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
THE GROUPER
⅓ cup fresh lime juice
1 large jalapeno, with seeds, minced
4 grouper fillets (if unavailable, red snapper can be substituted)
Salt and freshly ground pepper to taste
2 teaspoons chopped fresh cilantro
THE RICE
1 teaspoon unsalted butter
2 cloves garlic, peeled and minced
2 teaspoons minced fresh ginger
1 ½ cups long-grain white rice
1 cup unsweetened coconut milk
1 ½ cups water
1 ½ teaspoons salt, plus more to taste
Nutritional analysis per serving (4 servings)
63 grams carbs; 98 milligrams cholesterol; 635 calories; 1 gram monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 16 grams fat; 1 gram fiber; 1180 milligrams sodium; 57 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the grouper, combine the lime juice and jalapeno in a shallow glass or ceramic dish. Add the fish and turn to coat in the marinade. Let stand for 20 minutes, turning once.
- Step 2
Meanwhile, to make the rice, heat the butter in a medium-size heavy saucepan over medium heat. Add the garlic and ginger and cook until fragrant but not brown, about 1 minute. Add the rice and stir for 1 minute.
- Step 3
Add the coconut milk, water and 1 ½ teaspoons salt and bring to a boil. Reduce the heat, cover and cook the rice until the liquid is absorbed and the grains are tender, 18 to 20 minutes. Remove from heat and let stand, covered, for 1 minute. Fluff with a fork.
- Step 4
Preheat the broiler. Remove grouper from marinade and place on a baking sheet or broiler pan. Broil until fish is just cooked through, about 6 minutes. Season with salt and pepper. Place 1 fillet on each of 4 plates and sprinkle with cilantro. Spoon the rice beside the fish and serve immediately.
Private Notes
Comments
I used 3 serrano peppers instead of the jalapeno. The heat was not as intense after the fish had marinated. Good recipe for rice as a stand alone with Thai recipes.
Used fresh parsley, instead of cilantro. Used some pablano pepper, instead of jalapeño .. rice worked, and the grouper was the star of the show ( got it from Russo’s in Savannah, Ga.). Used the leftover rice in a tofu chili crisp refried rice NYT recipe.. that worked too
I made this tonight and it was pretty good! I made the coconut rice with light coconut milk. The grouper surprisingly didn’t taste spicy even after marinating in the lime juice and jalepenos. This was very light as there is no sauce or anything for the fish. I had to use some lemon juice and lime juice as I ran out of lime juice. I would make this again. Cooked in middle of the oven with my broiler on high for exactly 6 minutes on a half sheet pan.