broiled grouper & spicy okra and tomatoes

As spring (reluctantly) rolls around, I find myself craving all things seafood–both fish and shellfish.  I guess the warmer weather beckons for lighter protein, but unless it’s a zillion degrees outside, I dislike tilapia.  For me, it’s the boneless skinless chicken breast of the sea: plain, bland, and oh-so-forgettable.  In the hotter months, a nice tilapia fillet with garden salsa and avocado is lovely, and I’m also a fan of using them in fish tacos.  I just can’t abide them being the main event for dinner.  Grouper, however, is a meatier fish that’s still delicate and mild.  I think it works great with the okra and tomatoes, and I served both dishes with a side of quinoa and brown rice.

As a true daughter of the American South, I have to confess my love for okra.  Yes, it’s green and slimy, but don’t let that stop you from trying it if you haven’t had it in a while.  The gateway preparation for okra will always be fried okra (best prepared by Macon’s The Bear’s Den, in my opinion), but okra and tomatoes is probably the second most recognizable dish for this earthy delicacy.  This east-meets-west okra recipe gives a nod to both the South and India as this truly southern recipe gets a modern and tasty twist.

Crispy Broiled Grouper
2 grouper fillets
1Tbsp. olive oil
2 tsp. Old Bay seasoning
1 lemon (zest and juice)

1 Tbsp. dijon mustard
Kosher salt
cracked black pepper

Preheat oven to 500 degrees or your broil setting.  Pat fillets dry with a paper towel and set aside.  In a mixing bowl, combine olive oil, Old Bay, dijon mustard, lemon zest, and lemon juice.  Place fillets in the mixing bowl and coat evenly. Line the broiler pan with aluminum foil and place the fillets on the pan.  Bake for 6-8 minutes or until the ends of the fish begin to brown and crisp. 2 servings.

Spicy Okra and Tomatoes

From the Bon Appetit, Y’all Cookbook

1/4 cup canola oil

1 lb. okra cut into 1/2-inch pieces

1 Vidalia onion, chopped

2 cloves of garlic, finely chopped

1 Tbsp. fresh ginger, finely chopped

2 tsp. ground cumin

2 tsp. ground coriander

1/4 tsp. cayenne pepper

1/4 tsp. ground turmeric

1 (28-oz) can tomatoes, chopped, with juices (I used San Marzano)

Kosher salt and cracked black pepper

2 Tbsp. fresh cilantro, chopped

In a large skillet, heat oil over medium-high heat.  Add the okra and cook until lightly browned, about 4 minutes.  Transfer to a plate and set aside.  Add the onion to the residual oil in the skillet and cook, stirring occasionally, until golden, about 10 minutes.  Add the garlic and ginger and cook until fragrant, about one minute.  Add the cumin, coriander, cayenne, and turmeric and stir to combine.  Add the tomatoes and juices and stir to combine.  Cook until slightly thickened, about 5 minutes.  Add the okra to combine.  Decrease the heat to medium-low and cook until the okra is tender, about 10 minutes.  Taste and adjust for seasoning with salt and pepper.  Garnish with cilantro.  Six servings.

WWinfo: grouper 8pp, okra/tomatoes 4pp, quinoa (1/2 cup) 3pp