Red Curry-Crusted Grouper with Rainbow Vegetable Saladdate: November 7, 2012
Nutrition Information (per serving)
2 tsp red curry paste
1 lb grouper, cut into 4 4-oz portions
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
- Preheat oven to 400F.
- 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.
- In a large bowl, toss together bell peppers, carrots, celery, onions, fennel and parsley. Set aside.
- 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.
- Serve each fish fillet with ⅓ cup Vegetable Salad. Serve with lavosh cracker, if desired.