Pan-Seared Black Grouper and Bok Choy with Coconut Chili Turmeric Broth
This light and fresh fish dish makes for the perfect lunch or dinner. Grouper is a great source of vitamins B6 and B12, potassium, and selenium. It has a naturally mild taste, but with the simple addition of homemade coconut broth, it packs rich flavors from a variety of spices and seasonings.
1 tablespoon virgin coconut oil
1 leek or small white onion, chopped
1 carrot, chopped
1 celery stalk, chopped
3 cloves garlic, chopped
1 tablespoon ginger, chopped
1 teaspoon coriander seeds
1 teaspoon black peppercorns
1 morita chili, seeded
1-1/2 cups chicken stock or clam juice
1 can unsweetened full-fat coconut milk
1-1/2 teaspoons turmeric powder
Salt to taste
4 black grouper fillets with skin (6 ounces each)
1-1/2 teaspoons sea salt
2 teaspoons coriander seeds, crushed
2 tablespoons virgin coconut oil
5 ounces baby bok choy
1/4 cup mixed microgreens
1/4 cup sprouts
Olive oil or coconut oil (for drizzling)
Heat coconut oil in a large pot over medium-low heat. Add leeks, carrots, celery, garlic, ginger, coriander, peppercorns, and morita chili. Cover pot and cook, stirring occasionally to ensure no browning occurs, until vegetables are soft and aromatic.
Add chicken stock or clam juice, increase heat to medium-high, and bring to boil. Once boiling, wait until broth is reduced to half.
Add coconut milk and bring to a boil, then reduce heat and simmer until slightly thickened.
Strain broth through a fine mesh sieve into a large bowl, pressing on solids. Season broth with turmeric and salt. Blend until smooth and emulsified. Reserve broth until fish is ready.
Sprinkle fish on both sides with sea salt. Top skin side with coriander seeds, patting lightly to adhere to the skin.
Heat coconut oil in a large nonstick skillet over medium heat. Working in two batches, cook fish skin side down until crisp.
Flip and cook for 30 seconds; set aside until ready for plating.
Using same pan, sauté bok choy with salt and pepper until al dente.
Pour coconut broth into shallow bowls. Place fish fillet skin side up in each bowl, and top with microgreens and sprouts. Season with sea salt and drizzle with olive oil and serve.