RECIPE

Grouper with Jicama and Black Bean Sauce

  • ACTIVE:
  • TOTAL TIME: 30 MIN
  • SERVINGS: 4

This dish was inspired by the delicious local grouper Jacques Pépin 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.

  • ACTIVE:
  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • FAST
  • HEALTHY

Ingredients

  • Sauce
    1. 1 cup cooked black beans with some of their liquid (fresh or canned)
    2. 2 tablespoons cilantro leaves
    3. 1 1/2 tablespoons extra-virgin olive oil
    4. 2 teaspoons fresh lime juice
    5. Salt and freshly ground pepper
  • Fish
    1. 1 tablespoon extra-virgin olive oil
    2. 1/4 cup dry white wine
    3. 2 scallions, thinly sliced crosswise
    4. 1 1/2 cups diced peeled jicama (1/2-inch dice)
    5. 1 medium tomato, cut into 1-inch dice
    6. 1/2 poblano chile, seeded and cut into 1/2-inch dice
    7. Salt and freshly ground pepper
    8. Four 6-ounce skinless grouper, striped bass or red snapper fillets
    9. 1/4 cup cilantro leaves

Directions

  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.