Caribbean grouper

Recipe Information

Ingredients

• 2 pounds grouper fillets, cut into large pieces

• 1 ½ pounds sweet potatoes, thickly sliced

• 1 large sliced banana

• 1 ½ cups orange juice

• ½ cup fish stock

• 1/3 cup unsweetened coconut milk

• ¼ cup toasted almonds

• 2 tablespoons tomato paste

• 2 tablespoons lemon juice

• 2 tablespoons curry powder

• 1 teaspoon ground ginger

• ½ teaspoon salt

• ½ teaspoon black pepper

Directions

• Combine the orange juice, fish stock, lemon juice, tomato paste, curry powder, ginger, salt, and pepper into a large Dutch oven and bring it to a boil over high heat.

• Add the sweet potatoes to this mixture and reduce the heat until the mixture is simmering. Cover the Dutch oven and cook the mixture for 15 minutes or until the sweet potatoes are tender enough to be forked.

• Push the sweet potatoes to one side of the pan and put the grouper and coconut milk into the open side. Cover the Dutch oven and simmer the contents for six to ten minutes or until the fish flakes when brushed with a fork.

• Remove the Dutch oven from heat and transfer the fish and sweet potatoes to a platter. Cover the fish and sweet potatoes with their sauce and garnish the dish with the banana and toasted almonds. Serve the leftover sauce in a gravy boat.

Nutrition (per serving)

• Calories: 502 cal

• Total fat: 10g

• Saturated fat: 5g

• Monounsaturated fat: 3g

• Cholesterol: 85mg

• Sodium: 580mg

• Carbohydrate: 53g

• Fiber: 8g

• Protein: 50g