Lemongrass Grouper With Caribbean Vegetable Stew

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Contributed by: Chef Don Schoenburg

By Chef Don Schoenburg 8 stalks Lemongrass – cleaned 4 8oz Grouper Filets -cleaned 2 Limes – juiced 1. Cut lemongrass stalks into thin circles and spread over the fish 2. Squeeze lime juice over fish 3. Turn fish over and repeat 4. Marinate for 15 minutes 5. Heat pan with olive oil 6. Sear fish to give nice color 7. Turn fish and place in 450 degree oven for 5 minutes till opaque 8. Do not overcook Vegetable Stew: 1/4 C Olive Oil 1/4 C Red Onion – diced 1 C White Corn Kernels – Fresh 1 Large Green Bell Pepper – medium dice (to match size of corn) 1 lb Fresh Haricot Vert 1 C Coconut Milk 3 Large Tomatoes – peeled, seeded and diced Salt & Pepper – to taste 1. Add oil to medium sauce pan over medium heat 2. Add onions and cook for 1 minute. Add kernels and cook for 30 sec. 3. Add bell pepper and 2 tbsp of coconut milk. Cook for 1 minute 4. Add haricot vert and the rest of the coconut milk. Cook for 1 minute 5. Season with salt and pepper 6. Stir in tomatoes and take off heat 1 Large Plantain – (brown) 2 T Olive Oil 1. Peel the plantain and cut on a bias 2. Heat oil in small sauté pan 3. Cook plantains till golden brown 4. Season with salt and pepper 12 Tarragon Flowers 1. Place stew in center of plate 2. Place fish on top 3. Garnish with plantains and tarragon flowers

Lemongrass Grouper With Caribbean Vegetable Stew

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Lemongrass Grouper With Caribbean Vegetable Stew taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

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  1. By Chef Don Schoenburg 8 stalks Lemongrass – cleaned 4 8oz Grouper Filets -cleaned 2 Limes – juiced 1. Cut lemongrass stalks into thin circles and spread over the fish 2. Squeeze lime juice over fish 3. Turn fish over and repeat 4. Marinate for 15 minutes 5. Heat pan with olive oil 6. Sear fish to give nice color 7. Turn fish and place in 450 degree oven for 5 minutes till opaque 8. Do not overcook Vegetable Stew: 1/4 C Olive Oil 1/4 C Red Onion – diced 1 C White Corn Kernels – Fresh 1 Large Green Bell Pepper – medium dice (to match size of corn) 1 lb Fresh Haricot Vert 1 C Coconut Milk 3 Large Tomatoes – peeled, seeded and diced Salt & Pepper – to taste 1. Add oil to medium sauce pan over medium heat 2. Add onions and cook for 1 minute. Add kernels and cook for 30 sec. 3. Add bell pepper and 2 tbsp of coconut milk. Cook for 1 minute 4. Add haricot vert and the rest of the coconut milk. Cook for 1 minute 5. Season with salt and pepper 6. Stir in tomatoes and take off heat 1 Large Plantain – (brown) 2 T Olive Oil 1. Peel the plantain and cut on a bias 2. Heat oil in small sauté pan 3. Cook plantains till golden brown 4. Season with salt and pepper 12 Tarragon Flowers 1. Place stew in center of plate 2. Place fish on top 3. Garnish with plantains and tarragon flowers

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