Lunch

Charred Red Grouper en Papillote with Burnt Plantain Velouté, Green Olive Emulsion & Crispy Garlic-Scotch Bonnet Breadcrumbs

Name: Charred Red Grouper en Papillote with Burnt Plantain Velouté, Green Olive Emulsion & Crispy Garlic-Scotch Bonnet Breadcrumbs
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 2 servings
Ingredients: 2 whole red grouper (1 lb each), gutted and scaled; 2 medium plantains, peeled and cut into 2-inch chunks; 3 Tbsp unsalted butter, divided; 1 scotch bonnet pepper, halved, seeds and ribs removed; 3 limes, zested and halved; 1 cup fresh cilantro leaves, divided; 2 cups Castelvetrano olives, pitted; ¼ cup fresh parsley leaves; 1 garlic clove, minced; ¼ cup neutral oil; 1 cup panko breadcrumbs; ½ tsp fleur de sel; ¼ tsp ground cumin; 2 cups fish or vegetable stock; ¼ cup heavy cream

A whole red grouper, gutted and scored, is folded into parchment with lime, cilantro, and charred scotch bonnet, then baked until the flesh is tender and fragrant. It rests on a burnt plantain velouté (charred, then blended to silken richness), crowned with a vibrant green olive emulsion and crispy garlic-scotch bonnet breadcrumbs that crackle against the delicate fish.

520cal per serving 32gprotein 48gcarbs 18gfat 30min prep 50min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this