This is an easy recipe to learn and prepare and you can use any kind of fish for it to be a hit. My preference is for cod or salmon, but grouper also works great. This recipe has two parts – first, the slaw preparation; then the fish. It serves four.
INGREDIENTS (Part 1)
1 carrot, peeled, julienned
1 English cucumber, peeled, de-seeded, julienned
2 stalks celery, julienned
1 bunch kale, chiffonade cut
2 TBSP ponzu vinaigrette (any brand)
1 TBSP rice wine vinegar
1 TBSP olive oil
* After preparing all of the vegetables, mix together in a bowl and check seasoning. Add kosher salt and fresh black pepper if needed (though the ponzu vinaigrette dressing should season it alone).
* Store covered in the refrigerator.
INGREDIENTS (Part II)
4 grouper filets (or cod or salmon)
2 TBSP extra virgin olive oil
2 TBSP sesame seed oil
2 TBSP chopped chives
1 TBSP seasoning salt
2 TBSP mayonnaise
2 TBSP red miso paste (any flavor miso will work)
1 TBSP ponzu vinaigrette (any brand)
2 TBSP chopped chives
* Preheat oven to 400F.
* Mix together the olive oil, sesame oil and 1 TBSP of the chopped chives. In another bowl mix the mayonnaise, red miso paste and ponzu vinaigrette to smooth out any lumps. Add the remaining 1 TBSP of chopped chives to the mayo mix.
* Season the grouper on all sides with a little seasoning salt.
* Spoon some of the sesame oil mixture on top of all fish fillets and place on roasting pan.
* Place fish in the oven and roast for 10 minutes until the fish is almost cooked through.
* Remove from oven and spread an even coating of the red miso mayonnaise mix on each fillet. Return to oven to cook an additional 5 minutes or until the fish reaches an internal temperature of 145F. (I personally like to remove the fish when it hits 140F or so and let the carry-over cooking hit 145F after a few minutes while letting the fish rest).
* Plate up the slaw mix ad top with the grouper. Enjoy!
About the Chef — Steve Black attended Johnson & Wales University in Providence, Rhode Island, and began his hotel career at the Sheraton Boston Hotel & Towers in 1984. In 1990, Chef Black traveled abroad to Strasbourg, France, where he had the opportunity to work with several 5-Star Michelin Chefs. Returning to the U.S. in 1992, he moved to San Diego, California, and joined the culinary teams at the La Costa Resort & Spa and at the Hyatt La Jolla Aventine. In 1993, he became the Executive Chef at the Sheraton Hotel & Marina on Harbor Island. During his off time, Steve fishes the offshore waters from San Clemente Island down to Ensenada and everywhere in between from his 25-foot Boston Whaler Revenge.