Sunday, June 9, 2013

Grouper Fillet on Tomato and Chili Salsa

Now it is time to do something fishy, yes, a nice grouper, on potatoes and then a spicy tomato and chili salsa with it.

Grouper is a fantastic fish, the meat is nice and firm, very white and so tasty, one of the best fishes here in Ghana, at least in my humble opinion. Often the fish is very big which can make the meat a bit chewy, so make sure you get the meat from a middle sized fish. No, don't go small, I am totally against using baby fishes and very young fishes. Give nature time to replenish itself, let the fish have some fun and multiply. If we do not take care of our seas and fishes, then there won't be much left for your children

By the way, the menu is going well and the feedback is great, I am happy about it. It has to compete against the dinner buffet which is most probably one of the biggest buffets in Accra in any hotel, but it does well and everybody who eats a la carte is happy

2.2 Kg Red snapper fillet
1.2 Kg Potatoes
100 G Butter
50 G Parsley fresh
25 G Dill, fresh

200 G Tomatoes
20 G Chili red, fresh
40 G Coriander
75 Ml Olive oil

50 G Parsley fresh
15 G Salt
50 Ml Lemon juice
25 G Dill, fresh
25 Ml Cider Vinegar

Boil the whole potatoes with the skin till soft in salt water
When the potatoes are cooked, peel them and mash with a fork in a pan, add fresh parsley and dill to it
Season to taste
Fry the fish skin down in a hot pan with a little olive oil
Season with salt and pepper
Turn the fish around and add butter and thyme
Finish the fish in a hot oven at 160C for 4 to 5 minutes
Cut the tomatoes in concasse
Mix in a bowl with vinegar, oil and coriander
Season to taste

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