-
1
Blend the Antiguan Green Seasoning
10 Mins
No heat — room temperature, about 20°C (68°F)
Put the spring onions, parsley, thyme leaves, garlic and Scotch bonnet in a small blender or mortar with 30 ml of the olive oil, the lime juice, 4 g of the salt and the black pepper. Blend or pound to a coarse, spoonable green paste — it should look like a rough pesto, not a smooth sauce.
Keep the paste coarse. A smooth puree slides off the fish on the grill, while a coarse paste clings and chars lightly at the edges.
Done when: A thick, bright green paste that holds its shape on a spoon.
-
2
Season and Marinate the Grouper
15 Mins
No heat — room temperature, about 20°C (68°F)
Rub the paste over both sides of the grouper fillets and set them on a plate. Leave for 15 minutes so the lime and herbs sink in — no longer, or the lime juice will start to firm up the surface of the fish.
Pat the fillets dry before the paste goes on; a dry surface holds the seasoning and browns better.
Done when: Fillets evenly coated, with the paste clinging rather than pooling on the plate.
-
3
Make the Fennel and Onion Confit
25 Mins
Low heat, about 120°C (250°F)
Warm the remaining 30 ml of olive oil in a wide pan over low heat. Add the sliced fennel and onion with the remaining 1 g of salt, cover, and cook gently for about 20 minutes, stirring now and then, until the vegetables are soft, sweet and pale gold. Add a splash of water if the pan looks dry.
Low and slow is the point — if the onion browns fast, the heat is too high and the confit turns bitter.
Done when: Fennel and onion completely soft and sweet, with no crunch left.
-
4
Grill the Grouper
10 Mins
High heat, about 230°C (450°F); fish to 63°C (145°F) inside
Heat the grill or a griddle pan until very hot and brush it lightly with oil. Lay the fillets down and grill for 4 to 5 minutes on the first side without moving them, then turn once and grill 3 to 4 minutes more, until the flesh is opaque, flakes easily and reaches 63°C (145°F) in the thickest part.
Do not move the fillets until they release from the grill on their own — tugging tears the crust and the flesh.
Done when: Opaque white flesh that flakes with a fork, with light char at the edges.
-
5
Warm the Carrots and Tomatoes and Plate
8 Mins
Medium heat, about 180°C (350°F)
While the fish rests for 2 minutes, add the baby carrots to the confit pan with 2 tablespoons of water, cover, and cook for 5 minutes until just tender. Stir in the halved cherry tomatoes for the last 2 minutes, just until they soften and split. Spoon the confit onto warm plates, set a fillet on each, and arrange the carrots and tomatoes around it.
Warm the plates first — grilled fish cools fast on a cold plate.
Done when: Carrots tender when pierced with a knife; tomatoes softened but still holding their shape.
auto_awesome Finishing Touches & Plating
Rest the fillets for 2 minutes, then set each one over a spoonful of confit with the carrots and tomatoes around it. Scatter the remaining chopped parsley and serve with lime wedges.
Antigua and Barbuda
1h 10m
France