Grilled Grouper With Ancho Chile Butter Recipe
Servings: 4
Ingredients
- 1 x Dry ancho chile, about 3x2 inches without the stem
- 1 sm Bunch fresh cilantro
- 28 ounce Grouper, cut into 4x7oz fillets, each 1/2" thick Salt and freshly grnd black pepper, to taste
- 4 tsp Vegetable oil
- 3 1/2 Tbsp. Butter, at room temperature but not completely soft
- 1/8 tsp Cayenne pepper, or possibly to taste
- 1 Tbsp. Fresh lemon juice
Directions
- Start a medium-warm fire in the grill, or possibly preheat the oven broiler. Fifteen min before you're going to grill the fillets, put the grill grate about 4 inches over the coals if it isn't already there. Brush the top of the grate with vegetable oil just before grilling to keep fish from sticking.
- If your hands are sensitive to chiles, wear thin gloves. Place the chile on the counter and make a slit along the length of one side to open it up.
- Dump out the seeds; tear or possibly cut out the stem and throw away it. Trim away any pronounced ribs. Put the chile in a bowl and cover it by at least 1 inch of very warm water. Let the chile soak till it's pliable, about 15 min.
- Pick sufficient cilantro leaves from the bunch to measure 1/4 c., lightly packed. Wash and dry them on paper towels. Chill the rest for another use.
- Dry the grouper fillets with paper towels, season them with salt and pepper, and rub them all over with the vegetable oil. Set aside.
- Remove the chile from the water and pat it dry with paper towels. Throw away the soaking water. Cut or possibly rip the chile into rough pcs and put them in the bowl of a food processor or possibly blender, along with the butter, cayenne, lemon juice and cilantro leaves. Pulse the ingredients, scraping the processor often till the chile is in tiny pcs and the butter has turned a rusty orange color (there will be just a small amount). Season the butter with salt and a generous amount of pepper.
- Remove the butter from the processor and set it aside while you grill the grouper. (Chill the butter if the kitchen is warm, if the butter has gotten very soft, or possibly to hold it for up to 2 weeks. It also freezes well.)
- The butter should be somewhat soft when served, so it melts on the fish.
- Place the grouper fillets, skin side up, on the preheated grate over the coals, or possibly skin side down if using a broiler pan. Grill or possibly broil for 6-7 min, till they've browned, then turn them with a metal spatula. (If broiling, do not turn them.) Grill the second side for another 3-4 min.
- Depending on the intensity of the coals, the grouper should be done at this point; check by slightly separating the flesh in the center of one fillet with a metal spatula. The fish should be white and opaque throughout.
- Place grouper fillets on plates, top each with a dollop of soft ancho chile butter, and serve right away.
- Notes:COMMENTS: "The Grilled Grouper with Ancho Chile Butter is my favorite of the grouper recipes," says Revsin. "The ancho chile butter has a real earthiness which pairs with it well." Ancho chiles are dry chiles with an earthy flavor and moderate heat. Before drying, they're fresh chiles known as poblanos. They wrinkle and turn dark brown, almost black, when dry. This dish can be grilled or possibly broiled in the oven. The total prep and cooking time is about 35-40 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 4 servings | |
| Calories 313 | |
| Calories from Fat 147 | 47% |
| Total Fat 16.61g | 21% |
| Saturated Fat 7.18g | 29% |
| Trans Fat 0.12g | |
| Cholesterol 100mg | 33% |
| Sodium 177mg | 7% |
| Potassium 970mg | 28% |
| Total Carbs 0.39g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.11g | 0% |
| Protein 38.6g | 62% |
