Tamarind-Glazed Grouper Fillet, Baby Bok Choy, Crispy Shallots, and Beet Emulsion

Chef Daniel Orr’s prepares a wondrous delight of shallots and grouper fillets. Here is a delectable recipe.

Chef Orr’s Own Words

“I use this glaze to perk up grouper, which tends to want the extra zing that Tamarind has. Adding the Thai fish sauce makes it a bit Asian, so I like to serve this with quickly sauteed bok choy. “

Ingredients

2 shallots, sliced thinly into rounds

2 T flour

Vegetable oil as needed for frying shallots

4 grouper fillets (5-6 oz ea.)

4-6 T Tamarind Glaze

8 heads baby bok choy (depending on size), cut into wedges (or your favorite stir-fried vegetables

1 T olive oil

1 garlic clove, minced

1 T ginger, minced

½ c. Beet and Balsamic Emulsion

2 lemons

Salt and pepper as needed

Prepare the T Tamarind glaze and the beat and Balsamic emulsion. Separate the shallots slices and toss in the flour with a little salt and pepper. Fry in oil at medium temperature until crispy and light brown. If they become too dark they will be bitter. Remove to paper towel and allow to drain. Season with a sprinkle of salt. Marinate the fish fillet in a tablespoon or so of glaze for 20 to 30 minutes. Place fish on non stick sheet pan and broil for seven to 10 minutes, depending on size, until just cooked through. While the fish is marinating, stir fry the bok choy and the olive oil with the garlic and ginger. Seasoned to taste with salt and pepper. Add a touch of water to the pan to create steam and cover lightly until vegetables are cooked. Cook the vegetables al dente, or nice and crunchy and very green. Do not overcook. Carefully place bok choy on warm dinner plates, arranging it in a circle. Place the fish in the middle and spoon over a little more glaze. Top with crispy shallots and spoon around the vinaigrette. Serve accompanied by half limits.

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