Easiest Way to Make Speedy Grouper Fillets with Ginger and Coconut Curry

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The ingredients needed to make Grouper Fillets with Ginger and Coconut Curry:

1. Make ready 2 grouper fillets (about 6 ounces each), skin removed
2. Get Kosher salt and black pepper
3. Prepare 2 teaspoons olive oil
4. Prepare 1/2 spring onion (or the white portion of 1 large leek)
5. Prepare 1/2 tablespoon minced fresh ginger
6. Take 1/2 tablespoon minced fresh turmeric or1 teaspoon dried turmeric
7. Prepare 1/2 small carrot, peeled and julienned
8. Take 1/4 cup snow peas, julienned
9. Get 1/2 (13 ounce) can full-fat coconut milk
10. Prepare 1/2 tablespoon red curry paste, plus more if needed
11. Take 1/8 cup cilantro leaves, for garnish

Steps to make Grouper Fillets with Ginger and Coconut Curry:

1. Heat oven to 225 degrees.
2. 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.
3. Add the remaining 2 teaspoons oil to the skillet. Add the spring onion trimmed, cut into 2-inch segments and julienned (about 1 cup) 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.
4. Add the coconut milk (I add some Greek yogurt to balance the sweetness of the coconut milk - 2 tablespoons and take 2 tablespoons of 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.
5. Divide the fish among shallow bowls. Spoon the sauce and vegetables over the fish, garnish with cilantro and serve.

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