Grouper with Orange Liqueur Teriyaki Sauce
- Active Time 40m
- Total Time 2h
Makes 8 servings
- For the Grouper:
- 1/4 cup teriyaki marinade
- 1/4 cup sesame oil
- 2 teaspoons freshly grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon lemon pepper
- Eight 8-ounce skinless grouper fillets
- 8 tablespoons peanut oil
- For the Sauce:
- 8 tablespoons (1 stick) salted butter
- 4 leeks, white parts only, washed and diced
- 1 soft ripe mango, peeled, seeded and chopped
- 1/8 teaspoon chopped scotch bonnet or jalapeno, seeded and deveined
- 1/4 cup teriyaki marinade
- 1/4 cup Bacardi Limon or other lemon-flavored light rum
- 3 tablespoons orange liqueur, such as Grand Marnier
- 1 cup fish stock
- Salt and freshly ground black pepper
- 1/4 cup chopped fresh cilantro
8 cilantro sprigs (optional)
- 16 yucca chips (optional)
TO MARINATE THE FISH: In a nonreactive shallow baking dish, mix together the teriyaki marinade, sesame oil, ginger, garlic and lemon pepper and lay the fillets in the mixture. Cover with plastic wrap, refrigerate and marinate for at least 1 hour, turning the fish after 30 minutes.
TO MAKE THE SAUCE: In a medium saucepan over medium heat, melt the butter. Add the leeks, ginger, and garlic and saute, stirring often, for 10 to 15 minutes, or until the leeks are soft with no color. Add the mango and chili pepper and continue to cook for 3 minutes, or until the mango begins to soften and breakdown. Then add the teriyaki marinade, Bacardi, orange liqueur and fish stock. Simmer this mixture, stirring occasionally, for 5 to 10 minutes. You want the sauce to slightly reduce and the alcohol to completely cook out. Remove the pot from the heat and allow it to cool for 20 minutes. Once the sauce has cooled, puree it in a blender on high speed, in small batches, until the sauce is smooth. Return the pureed sauce to the pot, season to taste with the salt and pepper, and keep it over low heat, partially covered, while you prepare the fish.
TO PREPARE THE FISH: Preheat the oven to 200 degrees F. Over medium high, preheat a large skillet big enough to fit 2 fillets of grouper (use 2 pans if necessary). Gently remove the garlic and ginger from the fillets to avoid burning the garlic, which will make the fish taste bitter. Heat 2 tablespoons of oil, per pan and then lay the fish in the hot oil. Cook for 3 to 4 minutes per side, or until cooked through but still moist. The fish should be light brown and crisp, and slightly firm to the touch. Place the cooked fillets on a lightly oiled baking sheet and place into the warmed oven while you cook the remaining fillets.
TO SERVE: Just before serving, stir the fresh cilantro into the sauce and spoon a generous portion of sauce in the middle of a large dinner plate. Remove the fillets from the oven. Place a grouper fillet on top of the sauce and garnish with a cilantro sprig and yucca chips.
Recipe courtesy of Executive Chef Cindy Hutson,Ortanique on the Mile, Coral Gables, Florida
Recipe reprinted by permission of Cooks' Catalogue, Inc. All rights reserved.
nutrition information per serving
581 calories; 35g total fat; 115mg cholesterol; 1157mg sodium; 16g carbohydrates; 1g fiber; 47g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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