Sunday, April 19, 2009

Macadamia Crusted Black Grouper with Jasmin Coconut Rice
By: Chef Cristian

This meal was inspired by a client of mine who lived in Hawaii for many years and requested a cooking lesson with a Hawaiian theme. I immediately asked myself what I could prepare with Macadamia nuts, and came up with this recipe. I like using these nuts because of their high monounsaturated fat content, which happens to be very healthy for you. I also think it's a great tasting nut, and pairs well with the aroma or garlic and parsley.

I will be using a fresh Black Grouper fillet from the Gulf of Mexico. But you can substitute any white ocean fish that you like.

YIELD: 4 Portions

- 4 Black Grouper Fillets
- Half a tin of Macadamia Nuts
- 1/2 cup of Parsley
- 3 Cloves of Garlic
- Olive Oil
- 1 lemon or 2 Limes cut into wedges

Ingredients for Jasmin Coconut Rice:
- 2 Cups of Jasmin Rice
- Water
- 1 Cup of Coconut Milk (you can buy this canned if you don't have it fresh)
- Tsp of Salt


1. The first step in all of my recipes is to prepare all of the ingredients. This means that you mix, chop, cut, and dice everything that you're going to need! For this recipe you should prepare:
- Minced Macadamia Nuts
- Minced Parsley
- Minced Garlic

2. Pre-heat your oven to 400. Have a baking sheet ready (preferably non-stick). You can put non-stick tin foil on your pan and rub it with a little vegetable oil so the fish won't stick to the pan.

3. Mix the Macadamia Nut, Parsley and Garlic and swirl about 1/4 cup of olive oil into the mixture. Mix well.

4. Sprinkle a pinch of salt and pepper on the fish fillets. Then put the macadamia nut mixture on the fillets by pressing down with your hands or a spatula to make a crust that covers the top of the fish fillet. The crust doesn't have to be thick.

5. Bake in oven for 15-20 minutes until fish easily flakes. Make sure not to burn the Macadamia Nut crust.

6. Serve with Coconut Rice (Directions Below)

NOTE: This fish goes great with some fresh lemon or lime squeezed on it once you're ready to eat it!

Coconut Rice Directions:

1. Add 2 cups of Jasmin Rice to rice cooker or rice pot. Add 1 cup of Coconut Milk and 1 cup of water to rice. Add a teaspoon of salt. Stir once.

1a. If using a slow cooker, place the lid on, and turn the cooker on. Wait for the rice to be ready.

1b. If using a rice pot, bring the rice and coconut water to a boil. As soon as it boils, turn the temperature down to low heat and cover with a lid. Cook for 20-25 minutes. Do not uncover while rice is cooking. Enjoy.

NOTE: In Hawaii you would be looked upon as a foreigner for eating rice with butter! Traditionally, it's OK to squirt some Soy Sauce on it.

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