Ingredients
The grouper:
- ⅓ cup fresh lime juice
- 1 large jalapeno, with seeds, minced
- 4 grouper fillets (if unavailable, red snapper can be substituted)
- Salt and freshly ground pepper to taste
- 2 teaspoons chopped fresh cilantro
The rice:
- 1 teaspoon unsalted butter
- 2 cloves garlic, peeled and minced
- 2 teaspoons minced fresh ginger
- 1 ½ cups long-grain white rice
- 1 cup unsweetened coconut milk
- 1 ½ cups water
- 1 ½ teaspoons salt, plus more to taste
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Nutritional Information
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Nutritional analysis per serving (4 servings)
564 calories; 8 grams fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 61 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 55 grams protein; 98 milligrams cholesterol; 1026 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Four servings
Preparation
- To make the grouper, combine the lime juice and jalapeno in a shallow glass or ceramic dish. Add the fish and turn to coat in the marinade. Let stand for 20 minutes, turning once.
- Meanwhile, to make the rice, heat the butter in a medium-size heavy saucepan over medium heat. Add the garlic and ginger and cook until fragrant but not brown, about 1 minute. Add the rice and stir for 1 minute.
- Add the coconut milk, water and 1 1/2 teaspoons salt and bring to a boil. Reduce the heat, cover and cook the rice until the liquid is absorbed and the grains are tender, 18 to 20 minutes. Remove from heat and let stand, covered, for 1 minute. Fluff with a fork.
- Preheat the broiler. Remove grouper from marinade and place on a baking sheet or broiler pan. Broil until fish is just cooked through, about 6 minutes. Season with salt and pepper. Place 1 fillet on each of 4 plates and sprinkle with cilantro. Spoon the rice beside the fish and serve immediately.
1 hour
Dining and Cooking