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Pan-Seared Grouper with Pomegranate and Vegetable Nage Recipe
Marinated grouper seared in a pan and drenched in a sauce made with vegetables, fish stock and lots of herbs.
- Total Cook Time 40 mins
- Cook Time 40 mins
- Recipe Servings4
- Easy
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
HideShow Media1.
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.