Sauteed grouper recipe

Ingredients

• ½ cup pepitas (shelled pumpkin seeds)
• ¼ cup plus 2 tablespoons sliced almonds
• ¼ cup pecan pieces
• ¼ cup cashew pieces
• 1 tablespoon old-fashioned rolled oats
• 4 tablespoons (2 ounces) unsalted butter, melted
• 2 tablespoons (1 ounce) mild-flavored honey, such as orange blossom
• 1 teaspoon store-bought tandoori or masala spice blend
• 1 teaspoon ground dried mild or medium red chile, such as New Mexican or ancho
• Kosher salt and ground white pepper

• 1 teaspoon canola or vegetable oil
• ²⁄₃ cup chopped onion
• ½ cup chopped carrot
• ¼ cup chopped fennel
• 2 garlic cloves, chopped
• 1 tablespoon fresh curry leaves or 2 teaspoons grated lime zest
• ¾ teaspoon fenugreek seeds
• ¾ teaspoon whole cumin seeds, toasted in a dry skillet and ground
• ¾ teaspoon dry mustard powder
• 4 whole cloves
• Pinch of fresh-ground nutmeg
• 4 cups (1 quart) Light Chicken Stock
• ½ teaspoon minced fresh chives

• 4 (4-ounce) grouper fillets, about ¾ inch thick, or another mild but meaty white fish such as mahi-mahi
• Kosher salt and ground white pepper
• 2 tablespoons (1 ounce) canola or vegetable oil
• 4 tablespoons (2 ounces) unsalted butter
• Small mint leaves, amaranth leaves, or radish sprouts, or small salad greens, for the finished dish

To Prepare the Granola
1. Preheat the oven to 325°F.
2. Line a baking sheet with a non-stick mat or lightly oiled parchment paper.
3. Combine all the ingredients in a medium bowl and mix well. Spoon the mixture out onto the baking sheet. Bake for about 20 minutes, stirring twice to toast evenly. Set aside to cool.
To Prepare the Curry Flavors Broth
4. Warm the oil in a medium saucepan over medium heat. Stir in the onion, carrot, and fennel. Let the vegetables soften and release some of their water, about 3 minutes.
5. Add the garlic, curry leaves, fenugreek, cumin, mustard, cloves, and nutmeg, and cook several minutes more until the mixture has browned.
6. Pour in the stock and continue to cook as needed to reduce by three-quarters, about 10 minutes.
7. Strain the liquid through a fine-mesh sieve into a small saucepan, stir in the chives, and keep warm on low heat.
To Cook the Grouper
8. Season the grouper fillets with salt and pepper.
9. Warm a large skillet over high heat. When very hot, pour in the oil, and swirl to coat the skillet. Add the fillets to the pan and cook them until golden brown, about 3 minutes per side, until just beginning to flake.
10. Turn the heat off and add the butter to the skillet. As the butter melts, baste the fillets for 30 seconds with the pan juices, tilting the skillet as needed to spoon up the buttery pan juices. Let the fillets rest in the pan for 30 seconds more. Transfer the fillets to paper towels to drain.
Putting it all Together
11. If you have 4 large shallow bowls, use them to plate the dish. Arrange a grouper fillet in the center of each bowl. Spoon 2–3 heaping tablespoons of the granola over each piece of fish. Some of it will fall to the side. Spoon the curry flavors broth over and around each bowl. Garnish each with leaves or greens as you wish. Serve immediately.