Grouper Steamed In Parchment With Sour Orange Sauce And Martini Relish
Serves: 5
Rowena Kautzer
1 January 1970
Based on User reviews:
61
Spice
48
Sweetness
45
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
2 cups
Orange Juice (fresh)1 tbsp
Clover Honey1 tbsp
White Wine Vinegar1
Salt1 small
Shallot (thinly sliced)2 tbsps
Extra-Virgin Olive Oil2 tbsps
White Wine (dry)Directions:
1
For the sour orange sauce: Put the orange juice in a small nonreactive saucepan, bring to a boil over high heat and cook until thickened and reduced to about 1/4 cup
2
Whisk in the honey and transfer to a bowl
3
Whisk in the lime juice, vinegar and season with salt and pepper and more honey if needed
4
For the relish: Combine the olives, peppers, shallots, jalapeno, oil, vinegar, parsley and some salt and pepper in a bowl
5
Let sit at room temperature for at least 15 minutes to allow the flavors to meld
6
For the grouper: Preheat the oven to 400 degrees F
7
Sprinkle both fillets on both sides with salt and pepper
8
Place 1 grouper fillet in the center of each piece of parchment paper
9
Top each fillet with 1 tablespoon oil and 1 tablespoon wine
10
Fold the edges together, and then tightly fold in the edges, crimping around all sides to seal the packets completely
11
Place the packets on a baking sheet or in a large oven-proof saute pan
12
Bake in the oven for 15 minutes
13
Place each packet on a dinner plate and let sit for 2 minutes
14
Then open the parchment and drizzle with some of the sour orange sauce and top with some of the martini relish
15
Garnish with parsley leaves