Grouper with Mango and Peach Sauce
Puréed mango and peaches make a delightful sauce for grouper. Here, the fish is pan-seared for flavor and caramelization, then finished in the oven to ensure even cooking.
1 large mango, peeled and pitted*
2 peaches, peeled and pitted
1/4 cup melon-flavored liqueur
4 (6-ounce) grouper fillets, skin removed
1/4 cup all-purpose flour
3/4 teaspoon salt
1/2 teaspoon ground black pepper
3 tablespoons vegetable oil
1 lemon, cut into 8 wedges
4 fresh parsley sprigs
- Preheat oven to 400°F (205°C).
- Purée mango and peaches in a blender or food processor. Place mixture in a small saucepan and bring to a boil. Stir in melon liqueur, then reduce heat to low and hold warm.
- Mix flour, salt and pepper together in a shallow dish. Dredge grouper in flour mixture until lightly coated.
- Heat a large, oven-proof skillet over medium-high heat. Add oil and sauté fish, flesh-side down until golden brown, about 4 minutes. Gently turn over and finish cooking in the oven, about 7 to 10 minutes, depending on the thickness of fish. Flesh should be opaque and flake easily with a fork.
- Place fish on a serving platter and top with the warm mango and peach sauce. Garnish with lemon and parsley.
Makes 4 servings.
*To Peel a Mango: Stand the mango on end and slice down along the sides of the large flat pit with a boning knife or other long, flexible knife, curving around the pit as you slice. You will end up with three sections: two larger, rounded sections and a flat center section. Score the fruit in each rounded section lengthwise into slices, then crosswise into chunks, if desired. Holding a rounded section by its edges, push at the curved bottom to turn the rind inside out. The slices or chunks can then be cut away from the rind. Trim away rind from the flat center section and separate as much fruit as possible from the pit. Always cut away from yourself and be careful—mango is very slippery.