I like curry, what can I say. The bold flavors and unique spices can add a special kick to any fish dish. I was browsing through the spice section of my local natural foods store and found a small yellow bottle of Hot Jamaican curry powder. I think it sat in my spice cabinet for a week or two before it saw it’s first dish.
Personally, I enjoy eating fish and seafood very much, but I often find some fish too strong tasting on its own. To help mellow the fish flavor, I often rely on strong spices or sauces to create my own sea food creations.
A couple weeks after purchasing the hot curry powder, I came home with some fresh gag grouper filets. This is the meal that I threw together with the fresh fish. The grouper turned out very well, but if grouper is unavailable, any firm white fish should work just fine. As with any seafood, if you can get fresh filets, they will taste much better than frozen.
Difficulty: Moderate Prep Time: 15min Cooking time: 20min
1lb boneless, skinless grouper filets (cut into 4inch cubes)
12oz can coconut milk
Jamaican curry powder
salt & pepper to taste
3 leeks (peeled & soaked to remove sand, then halved.)
1/4 stick butter
zest of 1 lemon
salt & pepper to taste
(Sweet Pepper Relish)
2 sweet bell peppers (diced)
1/2 small white onion (diced)
1 mango (peeled, seeded and diced)
juice of 1 lemon
- Pour the coconut milk into a bowl and begin mixing curry powder. Start with two heaping spoonfuls, whisk, then continue adding curry to taste.
- Place fish filets in one gallon zip lock bag, pour coconut curry mixture over fish. Zip up and place in the fridge.
- 30 – 60 minuets of marinating is ideal.
- Remove the thick outer layer, thoroughly rinse and soak for 10 minutes, this will help remove sand and dirt
- half the leeks lengthwise, clean again
- zest one lemon and set aside
Sweet Pepper Relish Prep:
- Clean and seed the bell peppers, then dice
- Dice the onion
- Peel, seed and dice the mango
- Mix together in a bowl
- Add the juice of one lemon and stir
- Place in the refrigerator
- Heat a large saucepan or wok to high heat. Add fish filets and coconut milk, cover.
- In another sauce pan, begin melting the butter on high heat
- Once fish starts to bubble quickly, reduced heat to medium, turn fish over in sauce. Cook until fish just begins to flake (About 12 – 14 minutes)
- Add leeks to melted butter, give them a quick browning for 2 minutes, then reduce heat to medium.
- Add lemon zest to to leeks, stir. Cook till tender, about 7 minutes
I like to place the fish on a bed of rice. In this case I used yellow spanish rice.
Top with fish with the pepper relish and your set!