Barbados Grouper, Plantain & Sweet Potato

The Fish

6oz. portions of Grouper fillets
Tbsp Olive Oil
Kosher Salt
Black Pepper
1 Tbsp Butter
½ Lime
Flour for dusting fish

Method

1. Slit the skin on the fish, this helps to cook the fish quickly and helps to prevent the fish from curling up.
2. Season fillets with salt and pepper, lightly dust with flour and pat excess off.
3. Low heat a non-stick pan with olive oil. Add fillets – skins side down. You may need to gently press down the fish to help all of the skin to cook evenly, cook until the skin is crispy with a golden-brown colour.
4. The sides of the fish should start to cook at this point – flip the fish, add butter and baste. Don’t cook the fish through but let it finish in the pan with the heat turned off add a squeeze of lime to deglaze.

The Sauce

⅔ C each of diced onion, carrots, leeks & celery
3 Tbsp Butter
¼ C Chives
1 Bay Leaf
2 glasses White Wine (one for you and one for the sauce)
½ C Cream

Method

1. In a second smaller pot, sweat off a ¼ C each of chopped onion in a small amount of butter and then add 1C white wine.
2. Bring to a boil and reduce heat.
3. Add 3C of the fish stock and reduce by half.
4. Add a cream and strain.
5. Add remaining butter and whisk (or use a hand blender)
6. Taste and season with salt and pepper.

Plantain Puree

2 ripe plantains
1 – 1½ C Cream

Method

1. Boil plantains with skin on for 5 minutes.
2. Peel and place in a food processor
3. As blending, add whipping cream
4. The consistency should be like a thick custard
5. Remember to taste and season with salt and pepper