Habanero-Honey Poached Grouper
This recipe is based on a homemade hot sauce. The hot sauce alone is good used as you would use ANY hot sauce—it’s particularly good in this recipe.
Ingredients:
RASPBERRY HONEY HOT SAUCE
· 4-6 ripe habaneros, seeded and membranes removed
· 3 T raspberry vinegar
· ½ cup orange juice
· ½ cup cilantro leaves
· 2 cloves garlic, minced
· 2 T honey
POACHING LIQUID
· ¾ cup raspberry honey hot sauce
· 1 cup fresh squeezed orange juice
· 1 cup water
· 2 firm Grouper filets (you can also try snapper, dolphin or even salmon)
· 1/3 cup toasted almond slivers
Preparation:
Combine all the sauce ingredients in a food processor; pulse until you get a well-blended paste. Keep in the refrigerator if not using in the recipe below. To get larger quantities, which you WILL want, increase the above amounts, but you might want to add a bit more honey for taste and consistency when making twice or more the amounts listed.
Combine over medium heat all the POACHING LIQUID ingredients WITHOUT the fish and almonds. Allow to boil for about 5 minutes.
Add the fish, and poach on each side for about 3 minutes. Remove the fish, and raise heat to high. Simmer the poaching liquid until it’s reduced by half and starts to thicken. Return the fish and simmer another minute. Serve on hot plates bathed with the sauce, and sprinkle the toasted almonds on top of the fish.
Tags: Grouper Recipe
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Tags: Grouper Recipe
