Grouper with Pink Peppercorns

Grouper with Pink Peppercorns
  • 4 servings
  • 0:15 Preparation
  • 0:20 Cooking
  • 0:35 Total Time


Add all
  • 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


  • 12


  • 2 Tbsp.
    (30 mL)

    crushed pink peppercorns

  • 1 tsp.
    (5 mL)


  • 1/3 cup
    (80 mL)

    ultra light peach-mango spread

  • 3 Tbsp.
    (45 mL)

    cold water


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.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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