Grouper with Pink Peppercorns
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 20 min |
| Total: | 35 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Fish |
| Source: | Metro |
Recipe ingredients
- Herb Yogurt
- 1 cup (250 mL) plain yogurt
- 2 scallions, chopped or 1/4 cup (60 mL) chopped chives
- 2 Tbsp. (30 mL) chopped assorted fresh herbs (basil coriander, tarragon)
- 2 tsp. (10 mL) clementine peel
- Salt and freshly ground pink pepper to taste
- 4 pieces of grouper
- 12 slices clementine
- 2 Tbsp. (30 mL) crushed pink peppercorns
- 1 tsp. (5 mL) salt
- 1/3 cup (80 mL) Irresistibles ultra light peach-mango spread
- 3 Tbsp. (45 mL) cold water
Preparation
Preheat oven to 400°F (205°C).
In a small bowl, combine yogurt, scallions, herbs, peel, salt and pepper. Refrigerate while preparing fish.
Put fish on sheets of foil topped with parchment paper and put sliced clementines.
Combine pepper and salt and sprinkle over fish. Bring edges of foil up.
Mix spread with water and pour over fish.
Seal foil tightly. Place bundled fish on a cookie sheet and bake in the centre of the oven 20 minutes or so depending on size of fish.
Divide each fish and cooking juices between two people. Serve with seasonal vegetables.
Suggestion
If you don't have pink pepper, substitute another.For a more distinctive flavour, use sea salt.
Fish can be done on a barbecue heated to medium-high.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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