A friend prepared dinner for us last weekend and here's his original recipe. He was gracious enough to allow me to follow him outside to the grill and document step by step. This was an amazing dish and his prep work was flawless.
2 grouper fillets, skin on (about 1 pound each), cut into four pieces
1 pound extra large shrimp shelled and deveined
¼ cup extra virgin olive oil
½ red onion, halved lengthwise and then thinly
sliced
8 cloves garlic, coarsely chopped
3 large green onions, coarsely chopped (white and some green)
Juice of 2 limes
Juice of 1 lemon
2 Serrano peppers seeded, cored and sliced lengthwise
2 Jalapeno peppers seeded, cored and sliced lengthwise
2 yellow mini bell peppers stemmed and seeded and sliced
lengthwise
2 hot red cherry peppers stemmed and seeded and sliced
length wise
3 - 4 medium tomatoes, quartered
3 - 4 medium tomatoes, quartered
¼ cup parsley finely chopped (I used half curly and half flat leaf)
1 t. dried thyme
Salt and Pepper to taste
Cooking directions:
Rinse and pat dry the grouper. Lightly salt and pepper.
Because the cooking time is fast for this dish, you will need to have all the chopping and prep work completed before you begin the cooking process.
Aren't these colors just lovely?
Heat the olive oil in a large cast iron skillet on an outdoor grill if possible. (Indoors will work nicely as well, but it was fun to cook this one outside!)
Rinse and pat dry the grouper. Lightly salt and pepper.
Because the cooking time is fast for this dish, you will need to have all the chopping and prep work completed before you begin the cooking process.
Aren't these colors just lovely?
Heat the olive oil in a large cast iron skillet on an outdoor grill if possible. (Indoors will work nicely as well, but it was fun to cook this one outside!)
And the onions and garlic and cook until barely
soft, about 2 minutes, stirring occasionally.
Next add lime juice
And the lemon juice
Next in go the peppers. Continue stirring everything together.
Yummmmm tomatoes
Keep stirring the mixture occasionally and let the tomatoes release their juice. This will be the liquid that will cook the fish filets and shrimp and will develop the sauce.
Now gently add fish skin side down and cook for about 2 minutes.
Carefully turn the fish over and cook for another 2 minutes.
When the shrimp are almost done, add the parsley and thyme and gently mix it into the sauce.
Cook another 2-4 minutes until shrimp are pink.
Next add lime juice
And the lemon juice
Next in go the peppers. Continue stirring everything together.
Yummmmm tomatoes
Keep stirring the mixture occasionally and let the tomatoes release their juice. This will be the liquid that will cook the fish filets and shrimp and will develop the sauce.
Now gently add fish skin side down and cook for about 2 minutes.
Carefully turn the fish over and cook for another 2 minutes.
Next add the shrimp and make sure they are nestled down into the sauce.
When the shrimp are almost done, add the parsley and thyme and gently mix it into the sauce.
Cook another 2-4 minutes until shrimp are pink.
Serve the fish and shrimp over Basmati rice with the yummy sauce mixture spooned over the top.
Black beans make an excellent side dish.
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