Grouper with Rice and Green Chilies
This simple dish can be made with any firm-fleshed fish. The rice is zipped with poblano and has a scent of thyme. Both the rice and mushrooms would work well in other menus.
Ingredients
- Rice
- Unsalted Butter - 3 tablespoons
- Shallots - 3, minced
- Poblano Chili Pepper - 1, seeded, deribbed, and minced
- Rice - 1 cup
- White Dry Vermouth - 1/4 cup
- Hot Fish or Chicken Stock (see Basics) - 1-3/4 cup
- Thyme Sprigs - 1
- Bay Leaf - 1/2
- Italian parsley sprig - 1/2, chopped
- Grouper Fillets - 4, about 7 ounces each
- Salt and freshly ground black pepper to taste
- Unsalted Butter - 1/2 cup
- Peanut Oil - 1/4 cup
- Mushrooms
- Extra-Virgin Olive Oil - 2 tablespoons
- Shiitake Mushrooms - 1 cup, stemmed and thinly sliced
- Clove Garlic - 1 large, peeled and sliced in half lengthwise
- Salt and freshly ground black pepper to taste
- Chicken Stock (see Basics) - 1/2 cup
- Thyme Sprigs - 1
Instructions
To make the rice: Melt the butter in a medium saucepan over medium heat and add the shallots and pepper. Cook for 5 minutes, until translucent and softened. Add the rice, toss to coat, and cook for 4 minutes. Add the wine and cook until it is absorbed. Heat the stock in a small saucepan and add it to the rice. Add the thyme and bay leaf. Reduce the heat to medium-low and cook at a bare simmer for 18 minutes, or until the stock is absorbed and the rice is tender. Remove from heat.
To prepare the grouper: Season the grouper with salt and pepper. Heat the oil and butter in a large saute pan or skillet over medium-high heat. When the foam subsides, add the grouper, skin-side up, reduce the heat to medium, and cook for 4 - 7 minutes, until the fish is cooked half way through. Turn the fish over and finish cooking until it flakes easily and is opaque throughout, another 4 - 7 minutes.
To make the mushrooms: Heat the olive oil in a medium saute pan over medium-high heat and add the mushrooms and garlic. Season with salt and pepper. Saute for 2 to 3 minutes, until slightly golden. Add the stock and thyme sprig and cook over high heat for 2 minutes to reduce the broth. Remove the garlic and thyme.
To serve: Stir the chopped parsley into the rice. Fill each serving plate with a bed of rice. Place a grouper fillet on the rice. Spoon the mushrooms and broth around the grouper.
