Grouper Pibil
The name “callaloo,” which the chef uses for his spicy coconut broth, usually refers to a thick, spicy soup that is made with a leafy spinach-like vegetable that Caribbean locals call callaloo. On Guadeloupe, the French descendants say that “the Creole cuisine is superb, and callaloo with crab is the king.” We think you will find this combination no less royal.
Ingredients
- Jerk Oil
- Jerk Spices - 1 tablespoon (available at specialty stores)
- Peanut Oil - 2⁄3 cup
- Calabaza Stew
- Olive Oil - 1⁄2 cup
- Sweet Onions - 1 cup, diced
- Garlic - 2 tablespoons, minced
- Calabaza - 1 cup, diced
- Zucchini - 1 cup, diced
- Limes - juice of 3 limes
- Scotch bonnet (habanero) chilies - 2, seeded and minced
- Chicken Stock - 1 cup
- Tomato - 1 cup, peeled, seeded, and diced
- Opal Basil Leaves - 12
- Salt and pepper to taste
- Callaloo Broth
- Dry Unsweetened Coconut - 1 cup
- Coconut Milk - 3 cups
- Chicken Stock - 3 cups (see Basics)
- Scotch bonnet (habañero) chile - 1, seeded and minced
- Garlic - 1 tablespoon, minced
- Ginger - 1 tablespoon, minced
- Fresh lime juice - 3 ounces
- Fresh basil - 1 sprig, crushed
- Fresh cilantro sprigs - 6
- Littleneck clams - 24
- Spinach - 2 cups, chopped
- Grouper
- Banana Leaves - 4 10 x 10-inch (or 10-inch squares of aluminum foil)
- Grouper Fillets - 4 6-ounce
- Salt and pepper to taste
Instructions
To make the jerk oil: In a small saucepan combine the jerk spices and peanut oil and heat over medium-high heat until simmering. Remove from the heat, strain through a fine mesh strainer into a clean container, and let the flavors macerate 1 hour before using.
To make the calabaza stew: In a large sauté pan or skillet heat the oil over medium-high heat and cook the onion and garlic until softened. Add the calabaza, zucchini, lime juice, chilies, and chicken stock and simmer about 20 minutes, stirring occasionally, until the vegetables are tender. Stir in the tomato, basil, salt, and pepper, and remove the pan from the heat.
To make the callaloo broth: In a large nonreactive pot combine the coconut, coconut milk, chicken stock, chile, garlic, ginger, lime juice, basil, and cilantro over high heat. Bring to a boil, reduce the heat to medium, and simmer 20 minutes. Pour through a fine mesh strainer into a clean large skillet. Set the skillet over medium-high heat and steam the littlenecks in the broth until they open. Toss in the spinach, stir just long enough for the spinach to wilt, and remove from the heat.
To cook the grouper and assemble the dish: Form the “banana boat” by tying the ends of the banana leaf, or aluminum foil square. Spoon one-fourth of the calabaza stew into the boat and place a fillet on top. Season with salt and pepper, and place in a bamboo steamer that has been set over a pan of simmering water. Steam for 10 minutes or until the flesh is opaque, but still moist. Remove the fish from the steamer to large, warm serving bowls. Place 3 steamed clams on each side of the boat. Pour one-fourth of the callaloo broth over each portion of fish and drizzle with the jerk-flavored oil
