Hot and Spicy Grouper

This recipe originally calls for catfish, which is mild and a little lighter in texture than I’d prefer.  I tend to substitute grouper in this recipe, as it’s a little firmer while maintaining that sweet and fresh flavor.  Since it’s pan-seared (in a grill pan) it makes it easy to get a nice crust on the fish while keeping the inside moist and tender.  Besides, they didn’t have catfish.


Jerk has become widely known as the definitive spice blend of Jamaica.  Traditionally, it’s a paste made from allspice, Scotch Bonnet chiles (hotter than habaneros!), cloves, cinnamon, garlic, thyme and a host of other ingredients, depending on who’s family recipe you are following.  Admittedly, I’m not about to make a giant batch of super-spicy jerk paste for myself, so I tend to cheat and use a dried spice blend (in my case, McCormick’s Gourmet Blend, which is a good combination of spicy, hot and sweet).


The slaw is a spicy slaw, with a habanero, cilantro and lime juice giving it a massive amount of flavor.  In the end, it’s spicy combined with spicy which makes this solo-dining husband a happy eater.

Ingredients:

4     - (4-ounce) grouper or snapper fillet
1/4  - cup lemon juice
2     - tablespoons water
2     - tablespoons hot sauce
1     - tablespoon vegetable oil
2     - teaspoons grated fresh gingerroot
1/2  - teaspoon salt
       - vegetable cooking spray
1     - tablespoon sesame seeds, toasted
1     - tablespoon chopped fresh parsley


Procedure:

Step 1
- Place grouper in a shallow dish; set aside.

Step 2
- Combine lemon juice and next 5 ingredients; divide in half. Cover and refrigerate 1 portion. Pour remaining portion over fish, turning to coat. Cover with aluminum foil.

Step 3
- Refrigerate fillets 1 hour; turning fish occasionally.

Step 4
- Remove fish from marinade, discarding marinade.

Step 5
- Arrange fish in a single layer in a grill basket coated with cooking spray. Cook, covered with grill lid, over hot coals 5 minutes on each side or until fish flakes easily when tested with a fork, basting with remaining marinade.

Step 6
- Transfer fish to a serving plate; sprinkle with sesame seeds and parsley.

Yield: 4 servings