Thai Peanut Glazed Grouper Recipes

Steps:

• Heat oven to 225 degrees.
• Season the fish generously with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high. When the oil is hot, add the fish and cook until browned on both sides, about 3 minutes per side. Transfer the fish to a baking sheet and place in the oven to keep warm while you prepare the rest of the dish.
• Add the remaining 2 teaspoons oil to the skillet. Add the spring onion and cook, stirring frequently, until lightly browned, 2 to 3 minutes. Add the ginger and turmeric and cook, stirring frequently, 1 minute. Add the carrot, snow peas and green peas and cook, stirring occasionally, until crisp-tender, 3 to 4 minutes. Transfer the vegetables to a bowl and cover to keep warm.
• Add the coconut milk and 1 tablespoon curry paste to the skillet, bring to a simmer over medium, then reduce the heat to medium-low and simmer until liquid is reduced by about one-third, about 6 minutes. Whisk in more curry paste according to taste, if desired. Stir in the cooked vegetables and heat until warmed, about 1 minute.
• Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.

Steps:

• Place the avocado, tomatillos, and red onion into a bowl, and mix in juice of 2 lemons and olive oil. Set aside in refrigerator.
• Preheat oven to 400 degrees F (200 degrees C).
• 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.
• 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.
• 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.
• 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.

Steps:

• For the peanut butter: Blend together the peanuts, oil and salt in a food processor or blender until you get a silky texture. Heat a grill or grill pan to medium-high heat.
• Lightly butter both sides of the bread slices. Spread 2 to 2 1/2 tablespoons of the peanut butter on 1 slice of bread, and then layer on the sriracha, basil, curry powder and marmalade. Close the sandwich and grill until the bread is golden brown on the bottom, then flip and grill the other side. Reserve any remaining peanut butter in an airtight container for another use.

Steps:

• WHISK together peanut butter, lime juice, soy sauce, ginger, cilantro and cayenne pepper in large bowl until well blended. Add ground meat and mix well.
• FORM into 4 patties. Grill, broil or pan fry to desired doneness.
• SERVE on buns with Thai hot sauce and your choice of condiments.

Steps:

• Mix everything together. I would do this with my hands to get everything really combined, but if you're sqeamish, use a wooden spoon.
• Grill, broil or pan fry until done to your taste. I usually have to hold back the urge to eat it a la tartare ;-).
• Serve on buns with your choice of condiments (sweet chili, srichcha or harissa are the faves in our house).

Steps:

• Put everything into a medium heavy-bottomed pot and bring to a very gentle boil over medium heat, whisking constantly.
• Let the mixture simmer for 3-5 minutes over low heat, being careful not to let the mixture scorch on the bottom of the pot.
• Remove from heat, mix in chopped peanuts if using, and serve immediately with satay, spring rolls or fried tofu.
• The sauce can be stored in the refridgerator for weeks. It will thicken up, so feel free to mix in a little water when reheating to get the desired consistency.