Pan-Roasted Grouper with Spicy Hoisin-Ginger Sauce
Provided by Mel & Sheryl London
A dark, spicy sauce with a Chinese influence spikes up winter appetites.
- 1 ½ inch piece peeled ginger
- 1 small clove garlic
- 1 scallion, coarsely chopped
- 2 tablespoons rice vinegar
- ¼ cup soy sauce
- 1 teaspoon honey
- 2 tablespoons Hoisin sauce (from a jar)
- ½ teaspoon Chile paste (or more to taste)
- 1 tablespoon vegetable oil
- 4 six ounce portions of grouper fillet (substitute halibut or tilapia)
- 2 tablespoons coarsely chopped cilantro for garnish
Prepare the sauce first. In a blender or food processor, combine the ginger, garlic, scallion, rice vinegar, soy sauce, honey, Hoisin sauce and Chile paste and set aside.
Preheat the oven to 450 degrees. In an oven-proof skillet, on top of the stove, heat the oil over medium-high heat. Add the fish, bottom side up and sauté for 2 minutes. Remove the skillet, turn the fish over and spoon the sauce over the fish. Transfer the skillet to the preheated oven. Bake for about 7-8 minutes, depending on the thickness of the fish, until opaque. (Test with the point of a knife).
Serve with any remaining sauce left in the baking pan and garnish with cilantro.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.