Blackened Grouper with Tequila Sunrise Slaw

I’ve been back from Florida for over a week, but apparently no one told my tastebuds. Each day since I’ve been back has been filled with citrus fruits, Island-inspired seafood recipes, and a few lovely Cuban-style black bean dishes. When I opened Mercato del Mare’s newsletter on Friday and saw that they had fresh Florida grouper for sale, I began to truly believe that while my brain belongs in Boston, my stomach belongs in Key West.

I wanted to serve something crunchy and cool with a little bit of a kick alongside the grouper, which I immediately knew I’d serve blackened. I’m still a little hazy on how my idea evolved and how I ended up inspired to make a slaw based on the tequila sunrise, a classic cocktail made with tequila, orange juice, and grenadine, a dark red syrup made from pomegranates or black currants. However I landed here, I sure am glad I did—this dish worked so well that it may be my signature summer dish going forward!


Blackened Grouper with Tequila Sunrise Slaw

For the Slaw:
1 large orange- zest in thin strips, segments diced
1 small jicama, grated with the large holes of a box grater
1 fresno chile, minced
1 jalapeno, minced
1 green onion, sliced
½ t. / 3 g dried chipotle flakes
2 T. / 30 mL tequila
2T. / 30 g pure pomegranate juice
1 T. / 15 mL olive oil
Salt and pepper to taste

For the Grouper:
6  2.5 oz. / 70 g portions grouper fillet
olive oil
Cajun seasoning

First, prepare the slaw by mixing all the ingredients in a large bowl. Cover and refrigerate for at least one hour.

Now, prepare the grouper. Heat a large cast-iron frying pan over the highest heat. It is hot enough when a drop of water dances across the surface rather than sizzling. Brush each grouper portion with olive oil, then coat in Cajun seasoning. Add the grouper to the hot frying pan and cook for about 1-2 minutes per side, or until the coating starts to turn black. Note, this process will create smoke – if you don’t want to deal with your smoke alarms, make sure to have your windows open and air circulating.

Divide the slaw into six portions and place on small plates, then place a portion of blackened grouper on top of the slaw on each plate.

Nutritional information: serves 6. 144 calories, 4 g fat, 10 g carbohydrates, 16 g protein.

Taste of the Tropics Stir Fry - A Vacation For Your Tastebuds

I like snow.  I think it's pretty, I think it makes the air smell fresh, and I love making snow angels and snow sculptures.  One of my favorite things to do is walk around the city during a gentle snowfall, and I smile like a doofy kid every time I see fluffy white flakes outside my window.  But after four major snowstorms in the past 30 days and another one on deck for Wednesday, even I am a little burned out on snow.  I've found myself longing for the beach, sunshine, and fresh summer vegetables.  Since I can't bring the feeling of the Cape's sand, the scent of sunscreen, the energy of Fenway Park, or the taste of a burger or hot dog fresh off the grill to this dismal January day, I decided to transport myself to a tropical paradise - well, I transported my tastebuds at least. 

There's not much that tastes more tropical than coconuts, rum, lime juice, and shrimp.  If you could use a sensory break from the winter doldrums, stop into your grocery store and buy what you'll need for this recipe before the milk/toilet paper/batteries crowd shows up, download some Jimmy Buffett or Bob Marley, and use your snow day to whip up this virtual vacation!

Taste of the Tropics Stir Fry

For the stir-fry sauce:
1/4 cup fresh lime juice
1/2 cup spiced rum
1 T. red chile flakes
1 t. grated fresh ginger
1 t. Goya Adobo seasoning
generous grind black pepper
1 habanero pepper, quartered (optional)

1 T. coconut oil (can substitute butter or vegetable oil)
1 large shallot, minced
1 pound raw shrimp, peeled
1 jicama, diced
1 green bell pepper, chopped
1 cup fresh coconut, cut into 1/4" strips

Cooked white rice, to serve

Make the stir fry sauce.  If using the habanero, let sit for approximately 30 minutes, then remove the habanero and discard. 

In a large wok or frying pan, heat the coconut oil over medium-high heat until it melts.  Saute the shallot until it begins to soften.  Now, add the remaining ingredients.  Stir-fry until the shrimp just begin to curl and are firmed up - do not overcook.  Add the stir-fry sauce, toss several times until all the vegetables and shrimp are coated, then remove from heat and serve hot over cooked rice.