Thai Peanut Glazed Grouper Recipe - Allrecipes.com
  • READY IN 1 hr

Thai Peanut Glazed Grouper

Recipe by  

"Thai peanut-glazed grouper over avocado, with tomatillo ceviche, crispy yucca fries, topped with Thai peanut froth."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 2 servings Change Servings

Directions

  1. Place the avocado, tomatillos, and red onion into a bowl, and mix in juice of 2 lemons and olive oil. Set aside in refrigerator.
  2. Preheat oven to 400 degrees F (200 degrees C).
  3. Whisk peanut butter, red curry paste, and sesame seed oil together in a saucepan until smooth, and gradually whisk in the cream, a little at a time. Bring to a simmer over medium heat. Reduce heat, and simmer the cream mixture until reduced by half, about 15 minutes; whisk in the juice of 2 more lemons.
  4. Bring a pot of water to a boil over medium heat, and simmer the yucca strips until they start to become tender, 8 to 9 minutes. Remove yucca pieces, and dry on paper towels. Heat 2 tablespoons vegetable oil in a skillet, and fry the yucca pieces until crisp and browned, 5 to 8 minutes. Drain yucca fries on paper towels.
  5. Heat 1 more teaspoon of vegetable oil in an oven-safe skillet over medium-high heat until the oil shimmers with heat. Sear the grouper fillet until the outside is browned but the flesh is still translucent, about 1 minute per side. Sprinkle with salt and black pepper.
  6. Place the skillet into the preheated oven, and cook the grouper until just opaque, about 10 minutes. Serve fillet with the yucca fries, topped with curry cream sauce and avocado-tomatillo salsa.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 35 mins
  • READY IN 1 hr

Footnotes

  • Editor's Note
  • The nutrition information for this recipe includes the full amount of the cream sauce. The actual amount of the cream sauce consumed will vary.
ADVERTISEMENT

Reviews More Reviews

Oct 10, 2011

Oh my! I think I gained five pounds just reading the recipe. I save this for a very special occasion!

 
Feb 08, 2012

The cream sauce is VERY rich. I only used 1/4 of the sauce and it was very flavorful, almost too flavorful. The peanut-y taste of the sauce would pair better with a lighter fish like cod. The firm grouper was a bit too firm to match with the peanut sauce consistency.

 

2 Ratings

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 1582 kcal
  • 79%
  • Carbohydrates
  • 60.7 g
  • 20%
  • Cholesterol
  • 362 mg
  • 121%
  • Fat
  • 142.6 g
  • 219%
  • Fiber
  • 12.4 g
  • 50%
  • Protein
  • 41.3 g
  • 83%
  • Sodium
  • 680 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

chef JDorian
0 Followers 0 Saved Recipes
Recently Saved Recipes
 
ADVERTISEMENT
Go Pro!

In Season

Hop On Easter
Hop On Easter

Recipes for baked ham, deviled eggs, and oh-so-cute treats.

Fresh Spring Recipes
Fresh Spring Recipes

The best ways to enjoy what’s in season right now.

Subscribe Today!
Subscribe Today!

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!

Related Videos

Chef John's Miso-Glazed Barramundi

A light, flavorful Asian-inspired glaze for a mild, flakey white fish.

Sweet 'n' Hot Glazed Salmon

See how to make simple broiled salmon with a sweet and spicy glaze.

Brown Butter Pan-Fried White Fish

See how to make quick and easy pan-fried fish in brown butter.

Recently Viewed Recipes

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States