Grouper with Jicama and Black Bean Sauce

This dish was inspired by the delicious local grouper Jacques Pepin picks up at the beach when the fishermen return with their catch. Here, the skinned fillets are steamed over a bed of simmering local vegetables, including a dice of juicy jicama, which Jacques usually adds raw to salads for a cool crunch.

 

Slideshow:  More Recipes From Jacques Pepin

 

  • Total Time:
  • Servings: 4
KEY: Spring, Summer, Father's Day, Mother's Day, Mexican, Fast, Healthy, Dinner

Related Video

More Videos
The Easiest Way to Shuck a Bunch of Oysters

Ingredients

sauce
  • 1 cup cooked black beans with some of their liquid (fresh or canned)
  • 2 tablespoons cilantro leaves
  • 1 1/2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh lime juice
  • Salt and freshly ground pepper
fish
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup dry white wine
  • 2 scallions, thinly sliced crosswise
  • 1 1/2 cups diced peeled jicama (1/2-inch dice)
  • 1 medium tomato, cut into 1-inch dice
  • 1/2 poblano chile, seeded and cut into 1/2-inch dice
  • Salt and freshly ground pepper
  • Four 6-ounce skinless grouper, striped bass or red snapper fillets
  • 1/4 cup cilantro leaves

How to make this recipe

  1. In a food processor, combine the black beans, cilantro, olive oil and lime juice and process until pureed. Scrape the puree into a small saucepan and bring to a simmer. Season with salt and pepper and remove from the heat.
  2. In a large skillet, combine the olive oil with the wine, scallions, jicama, tomato and poblano and season with salt and pepper. Boil for 1 minute. Season the grouper fillets with salt and pepper and arrange them in the skillet, skinned side down. Cover and simmer over moderate heat until the fish is just cooked, 5 to 6 minutes.
  3. Reheat the black bean sauce. Transfer the grouper to a platter. Strain the cooking liquid into the sauce, reserving the vegetables. Spoon the sauce onto plates and top with the grouper and reserved vegetables. Garnish with the cilantro and serve.

Suggested Pairing

The poblanos in this fish dish have an earthy, vegetal character that finds an echo in a fresh, minerally white with an herbal note, such as a French Sauvignon Blanc from the Loire Valley or Ceverny.

Contributed By Photo © John Kernick Published July 2006

Related Video

More Videos
The Easiest Way to Shuck a Bunch of Oysters




499363 recipes/grouper-jicama-and-black-bean-sauce 2013-12-06 Jacques Pépin spring|summer|fathers-day|mothers-day|mexican|4|fast|healthy|weeknight-dinner july-2006,grouper recipe,black bean sauce,Jacques Pepin,jicama recipe,seafood recipe,mexican food recipes,grouper-jicama-and-black-bean-sauce 499363
Close