Thai Peanut Glazed Grouper

Ingredients

• Servings: 2
• 1 avocado, diced
• 4 tomatillos, diced
• 1/2 red onion, diced
• 2 lemons, juiced
• 1 tablespoon olive oil
• 3 ounces peanut butter
• 1 tablespoon red curry paste
• 1 teaspoon asian (toasted) sesame oil
• 2 cups heavy cream
• 2 lemons, juiced
• 4 ounces yucca (cassava) root, peeled and cut into 1/2-inch wide strips
• 2 tablespoons vegetable oil
• 1 teaspoon vegetable oil
• 1 (7 ounce) grouper fillet
• salt and ground black pepper to taste

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• place the avocado, tomatillos, and red onion into a bowl, and mix in juice of 2 lemons and olive oil. set aside in refrigerator.
• preheat oven to 400 degrees f (200 degrees c).
• whisk peanut butter, red curry paste, and sesame seed oil together in a saucepan until smooth, and gradually whisk in the cream, a little at a time. bring to a simmer over medium heat. reduce heat, and simmer the cream mixture until reduced by half, about 15 minutes; whisk in the juice of 2 more lemons.
• bring a pot of water to a boil over medium heat, and simmer the yucca strips until they start to become tender, 8 to 9 minutes. remove yucca pieces, and dry on paper towels. heat 2 tablespoons vegetable oil in a skillet, and fry the yucca pieces until crisp and browned, 5 to 8 minutes. drain yucca fries on paper towels.
• heat 1 more teaspoon of vegetable oil in an oven-safe skillet over medium-high heat until the oil shimmers with heat. sear the grouper fillet until the outside is browned but the flesh is still translucent, about 1 minute per side. sprinkle with salt and black pepper.
• place the skillet into the preheated oven, and cook the grouper until just opaque, about 10 minutes. serve fillet with the yucca fries, topped with curry cream sauce and avocado-tomatillo salsa.