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Grouper Fillets with Ginger and Coconut Curry
Grouper Fillets with Ginger and Coconut Curry

Before you jump to Grouper Fillets with Ginger and Coconut Curry recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

Mostly, people have been trained to believe that “comfort” foods are terrible for the body and should be avoided. At times, if the comfort food is a high sugar food or another junk food, this is true. Other times, though, comfort foods can be altogether nutritious and it’s good for you to eat them. There are a number of foods that, when you consume them, could better your mood. If you seem to feel a little bit down and you’re in need of a happiness pick me up, try some of these.

Make a trail mix out of seeds and/or nuts. Your mood can be elevated by eating peanuts, almonds, cashews, sunflower seeds, pumpkin seeds, etc. This is because these foods are loaded with magnesium, which helps to raise serotonin levels. Serotonin is called the “feel good” chemical and it tells your brain how you should be feeling at all times. The higher your levels of serotonin, the more pleasant you are going to feel. Nuts, along with raising your mood, can be a super source of protein.

So you see, you don’t need to eat junk food or foods that are bad for you so you can feel better! Try a few of these hints instead.

We hope you got benefit from reading it, now let’s go back to grouper fillets with ginger and coconut curry recipe. You can have grouper fillets with ginger and coconut curry using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to prepare Grouper Fillets with Ginger and Coconut Curry:
  1. Use 2 grouper fillets (about 6 ounces each), skin removed
  2. Provide Kosher salt and black pepper
  3. Prepare 2 teaspoons olive oil
  4. Use 1/2 spring onion (or the white portion of 1 large leek)
  5. Use 1/2 tablespoon minced fresh ginger
  6. Take 1/2 tablespoon minced fresh turmeric or1 teaspoon dried turmeric
  7. Prepare 1/2 small carrot, peeled and julienned
  8. Take 1/4 cup snow peas, julienned
  9. Prepare 1/2 (13 ounce) can full-fat coconut milk
  10. Provide 1/2 tablespoon red curry paste, plus more if needed
  11. You need 1/8 cup cilantro leaves, for garnish
Instructions to make Grouper Fillets with Ginger and Coconut Curry:
  1. Heat oven to 225 degrees.
  2. Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
  3. Add the remaining 2 teaspoons oil to the skillet. Add the spring onion trimmed, cut into 2-inch segments and julienned (about 1 cup) and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
  4. Add the coconut milk (I add some Greek yogurt to balance the sweetness of the coconut milk - 2 tablespoons and take 2 tablespoons of the coconut milk) and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
  5. Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.

He is particularly fond of grouper, which is often caught by his son Dean and served at the restaurant, but you could substitute red snapper, cod. Whisk in more curry paste according to taste, if desired. Rinse grouper fillets and pat dry. Mix fish sauce in a bowl with lime juice, sugar and a little oil. Cover grouper fillets with lime juice mixture and then place on a baking sheet lined with parchment paper.

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