Recipe: Grouper Fillet Moqueca

Credit: Atlantis

​October is National Seafood Month, and Chef Gary O’Connor at Atlantis, Paradise Island in Nassau is helping us celebrate early with this recipe for Grouper Fillet Moqueca.

Ingredients: 

Shrimp Moqueca
6 oz. raw shrimp – cubed
2 tsp red onion – brunoise
1 tsp garlic – chopped
1 tsp serrano pepper – chopped
1 tsp green bell pepper - brunoise
1 tsp red bell pepper - brunoise
1 tsp yellow bell pepper - brunoise
2 tsp roma tomato – brunoise
4 oz. coconut milk
Salt & crushed black pepper
1 oz. Red palm oil            

Sauté shrimp with onion, garlic and serrano peppers. Add peppers, tomatoes and stir. Finish with coconut milk and cilantro. Season to taste

Arroz Con Coco

1 lb. Jasmine Rice
3 oz. red onion – minced
2 oz. garlic – minced
8 oz. coconut milk
4 oz. fresh grated coconut
3 oz. extra virgin olive oil
2 bay leaves       
Light vegetable stock
Salt and crushed black pepper   

Wash rice and drain. Repeat process 3 times. Sauté bay leaves, onion & garlic in olive oil. Add rice & coconut. Sauté.   Add vegetable stock - cover and simmer. Finish with coconut milk towards the end.        

Grouper                                               

7 oz. Fresh Grouper fillet 
Shrimp Moqueca
Arroz Con Coco
1 tsp Cumin seeds 
1 oz. Extra virgin olive oil                                                                
Salt & crushed black pepper        
Cilantro for garnish

Instructions: 
Season grouper with crushed cumin and sear on a plancha with olive oil.  Finish cooking in the oven for about 10 minutes. Arrange Arroz Con Coco in the center of a plate. Spoon Shrimp Moqueca around the rice. Garnish with micro cilantro                     

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