Pan Seared Black Grouper over pickled Vegetables, coconut serrano sauce
2 pounds Black Grouper
Salt and Pepper
Sliced Chives Sauce
2 12oz cans coconut milk
2 green bell peppers
1 large shallot
3 cloves garlic
1 cup toasted coconut
1 raw deseeded serrano pepper
1 bunch parsley
1 bunch basil
Any seasonally fresh vegetable (2 cups cut into bite size pieces)
2 cups rice wine vinegar
2 cups sugar
2 cups water
2 bay leaves
1 tablespoon whole black pepper corns
Pickled vegetable (preferably prepared day before)(can be stored in refrigerator up to 1 month)
Combine freshly cut vegetables into Mason Jars
Combine sugar, water, rice vinegar, bay leaves, and black peppers into a sauce pot.
Bring mixture to boil.
Pour over vegetables in mason jars, cover immediately and store in refrigerator after cooling to room temperature.
Coconut serrano Sauce
Rough chop all vegetables
Combine all ingredients except parsley and basil in a sauce pot and bring to a boil
Transfer to a blender, add parsley and basil. Blend on high for 4-5 minutes.
Season with salt and pepper to taste.
Preheat oven to 450°F
Portion grouper into 6-8oz portions and season with salt and pepper
Heat skillet on high, add two tablespoons oil
Once oil smokes add seasoned fish
Once fish begins to become a gold brown on bottom, remove from stove and place in preheated oven (do not flip fish)
Scatter pickled vegetables in bowl
Pour Coconut serrano sauce over vegetables
Place cooked fish (165°F internal temp) on top of sauce and vegetables
Garnish with sliced chives and lime wedge