Florida Grouper Coconut Florentine
Recipe courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.
2 tablespoons olive oil
4 (6-ounce) Florida grouper fillets
2 cloves Florida garlic, crushed
1 teaspoon grated fresh Florida gingerroot (peeled)
1/2 cup diced Florida red onion - divided use
1 1/2 cups canned light coconut milk
2 tablespoons fresh Florida lime juice
1/2 cup fresh Florida cilantro, chopped
1 teaspoon soy sauce
1 splash hot pepper sauce
4 Florida plum tomatoes, seeded and diced
1 Florida red bell pepper, seeded and diced
1 Florida green bell pepper, seeded and diced
1 (10-ounce) bag Florida spinach, washed
- In large sauté pan over medium-high heat, sauté fillets in 1 tablespoon olive oil 2 to 3 minutes per side until browned. Remove fillets and set aside.
- Add garlic, ginger and 1/4 cup onion to pan; cook until tender. Add coconut milk, lime juice, cilantro, soy sauce, and hot pepper sauce. Bring to a boil and add fillets; simmer 1 minute until fillets are opaque in center.
- In a separate large sauté pan, heat remaining 1 tablespoon of olive oil over medium-high heat. Sauté remaining 1/4 cup onion, tomatoes, bell peppers and spinach until greens are just wilted. Serve fillets on a bed of spinach mixture.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 465; Calories From Fat: 220; Total Fat: 25g; Saturated Fat: 18g; Cholesterol: 80mg; Total Carbs: 16g; Protein: 49g.
Recipe and photograph courtesy of Florida Agriculture Bureau of Seafood and Aquaculture.