Red Curry-Crusted Grouper with Rainbow Vegetable Salad

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

29 g
316 mg
6 g
2 g
1 g
53 mg

2 tsp red curry paste
1 lb grouper, cut into 4 4-oz portions

Vegetable Salad
½ cup julienned red bell peppers
⅓ cup julienned carrots
⅓ cup diced celery
¼ cup julienned red onions
¼ cup julienned fresh fennel
1 Tbsp chopped fresh parsley
2 teaspoons minced shallots
2 Tbsp prepared horseradish
½ tsp minced garlic 
3 Tbsp fresh lemon juice
2 Tbsp water
Pinch sea salt
1 tsp Dijon mustard

  1. Preheat oven to 400F.  
  2. Crust each fish fillet with ½ teaspoon red curry paste. Lightly coat a large sauté pan with olive oil spray. Over medium-high heat, sear fish for 1 minute on each side.Transfer to oven and finish cooking for 5 to 10 minutes. 
  3. In a large bowl, toss together bell peppers, carrots, celery, onions, fennel and parsley. Set aside.
  4. In a small bowl, combine shallots, horseradish, garlic, lemon juice, water, salt and mustard. Whisk together until well mixed. Pour the dressing over the vegetables and toss together until well combined.
  5. Serve each fish fillet with ⅓ cup Vegetable Salad. Serve with lavosh cracker, if desired.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.