Happy Friday & Fourth of July weekend! Any cookout plans?
We’re firing up the grill, but forgoing the burgers because we’ve got a freezer full of fish. I know, fish is not classic 4th fare, but I’ll dress it up in red, white, and blue and make it look festive.
I think a thick fillet of grilled grouper is better than a burger anyway, especially with a big dollop of this coconut mint chutney. The base is shredded coconut and fresh herbs, all kicked up with some hot chiles.I adapted this from a classic Indian chutney. Now it tastes like a Thai condiment made in a Florida girl’s kitchen. Go figure.I love coconut and mint, and they’re surprisingly delicious together. This year I remembered to give the mint its own container, but it’s still growing wild and trying to hop over into my garden beds. I’m trying to use as much as I can before it completely takes over. This is a good way to use a few big sprigs, or more if you like.For this recipe I use part of the chutney mixed with oil to marinate the fish.I save the rest to spoon over the top once it’s hot off the grill. It’s also delicious mixed with warm rice. You can make the chutney a day or two ahead, just give it a good stir before you serve it.I hope you all have a great weekend with your family and friends and lots of great food! Happy 4th of July!
- 1 1/2 pounds grouper fillets, rinsed and patted dry
- salt and pepper
- 1/4 cup coconut mint chutney
- 1/4 cup grapeseed oil, plus more for the grill
- 1 cup packed mint leaves
- 1/2 cup packed cilantro or basil leaves
- 1/2 cup unsweetened shredded coconut
- 1 1/2 tablespoons key lime juice
- 2 teaspoons coconut oil
- 1 teaspoon honey
- 1 teaspoon coarse kosher salt
- 2 cloves garlic
- 1/2 teaspoon minced ginger
- 1-2 Thai chile peppers
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- zest of 1 key lime
- Combine all the chutney ingredients in a food processor and blend. While the machine is running, drizzle in 1/3-1/2 cup water, creating a smooth, even mixture. Scrape down the sides if necessary.
- Taste and adjust the seasonings- more salt, lime juice, or honey... according to your taste.
- Prepare a medium-hot grill.
- Sprinkle the fish with salt and pepper. Combine 1/4 cup grapeseed oil and 1/4 cup chutney in a dish. Using a spatula or brush, coat the fish fillets in the mixture.
- Place a couple tablespoons of grapeseed oil in a small bowl. Fold a paper towel into a 2" square. Using tongs, dip the paper towel into the oil and rub it over the grill grates several times to season them. Alternatively, you can use a grill basket, but you'll need to season that well, too.
- Grill the fish 3-5 minutes on the first side, depending on the thickness of the fillet. Once the edges are opaque, gently flip the fish and grill it for a couple minutes on the other side, or just until it's done.
- Serve with coconut mint chutney, extra key limes, and a big bowl of warm jasmine rice.
Yum. I’m coming to your 4th of July cook out!
The Mango Queen is always welcome at my house!
Pingback: In The Kitchen: 7.25.20 | Grabbing the Gusto