Pan-Seared Grouper with Pomegranate and Vegetable Nage Recipe

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Pan-Seared Grouper with Pomegranate and Vegetable Nage
  • Chef: Chef Soumya Goswami, Trident Group of Hotels
  • Recipe Servings: 4
  • Cook Time:
  • Total Cook Time:
  • Difficulty Level: Easy

Marinated grouper seared in a pan and drenched in a sauce made with vegetables, fish stock and lots of herbs.

Ingredients of Pan-Seared Grouper with Pomegranate and Vegetable Nage

  • 320 gm Grouper fillets (4 fillets)
  • 2 lemons
  • 1 pomegranate skin removed
  • 8 chopped baby zucchini
  • 12 snow peas
  • 4 stalks asparagus
  • 2 shitake mushrooms
  • Extra virgin olive oil to cook
  • A sprig of fresh dill
  • 4 tomatoes diced
  • Salt to taste
  • Crushed pepper to taste
  • Fish stock

How to Make Pan-Seared Grouper with Pomegranate and Vegetable Nage

  • 1.Marinate the fish with lemon, salt, pepper and olive oil.
  • 2.Sear the grouper in a pan and keep aside.
  • 3.In the same pan add a little more olive oil, fish stock, vegetables, fresh dill and seasoning.
  • 4.Put in the pomegranates last and whisk the sauce up with a small whisk.
  • 5.Pour over the warm fish.
  • 6.Optional: Vegetables like bok choy, baby corn and mushrooms can also be added.
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