Tamarind Glaze
7oz pure tamarind paste
2 cups water
1 cup honey/cane syrup
1 tsp Susie’s hot sauce
1 tbs of chopped green onions
1 tbs of Hoisin sauce
In a sauce pot combine tamarind paste and cold water and bring to a boil while breaking apart the paste. Once the paste has broken down, turn the heat to a light simmer and add in the hot sauce and green onions. Continue to reduce, stirring frequently to prevent any burning. It is ready when a thick paste has been achieved and all of the water has reduced by half. Remove from heat and stir in honey and Hoisin sauce and press through a chinois. This recipe will yield 300ml of finished glaze which is enough to glaze about 15, 6oz portions of Grouper.
Sautéed Callaloo
1.5 lbs of Callaloo
½ pound plum tomatoes seeded and diced
½ green onion chopped fine
1 clove garlic chopped fine
½ red bell pepper diced fine
4 seasoning peppers chopped fine stems and seeds removed
2 tbs butter
2 cups well seasoned vegetable stock (simmering)
Cleaning:
Treat the callaloo like you would spinach. It needs to be immersed in salted water to help remove all hidden dirt. Remove any brown leaves and stems. Lift out of the water and pat dry before chopping. Chop the callaloo fine as if you were preparing Spanakopita. The stem and leaf are ok to eat however special care must be taken with the stems to make sure they are chopped fine.
Cooking:
In a sauce pot sweat all the vegetables. Add in the callaloo and stir while adjusting the heat a bit higher. Keep stirring while adding in the stock. Cover the pot, turn down the heat and allow the callaloo to cook for about 5minutes. Stir in the butter and taste for seasoning and texture. If callaloo is still hard, add in more stock and cook until soft. Over cooking callaloo until it is no longer green is a common mistake.
Coconut Rice
Use Jasmine rice and substitute ¾ of the water for coconut milk
Avocado Salsa
1 Caribbean avocado diced
½ red pepper diced fine
1 small shallot diced fine
1 tbs pickled baby ginger chopped fine
2 tbs of pickled baby ginger vinegar
Black pepper to taste
Sweat the shallots, cool and to all the other ingredients. Toss and serve
Grouper
Order in skinless and as much of the bones removed as possible. Care will have to be taken to ensure all the bones have been removed. Needle noise pliers are always handy. Butcher into 6oz portions.
Season both sides of each fillet with the following spices:
Paprika (just a touch)
Salt
Pepper
Granulated garlic powder (just a touch)
Granulated onion powder (just a touch)
Sear presentation side down on flat top/ cast iron pan. Use vegetable oil to coat the grill/pan to help bronze the fillet. Place in oven 375F and cook though, about 7 minutes. Just before plating brush on the tamarind glaze and top with avocado salsa.
Yields enough for 8 portions
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