Grouper Steamed in Parchment with Sour Orange Sauce and Martini Relish

Total Time:
35 min
20 min
15 min

2 servings

  • Sour Orange Sauce:
  • 2 cups fresh orange juice
  • 1 tablespoon clover honey
  • Juice of 1 fresh lime
  • Splash of white wine vinegar
  • Salt and freshly ground black pepper
  • Martini Relish:
  • 1/4 cup quartered green pitted olives
  • 2 piquillo peppers, drained, patted dry and diced
  • 1 small shallot, thinly sliced
  • 1/2 jalapeno, finely diced
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon white wine vinegar
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper
  • Grouper:
  • 2 grouper fillets, 6 ounces each
  • Salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons dry white wine
  • Fresh flat-leaf parsley leaves, for garnish
  • For the sour orange sauce: Put the orange juice in a small nonreactive saucepan, bring to a boil over high heat and cook until thickened and reduced to about 1/4 cup. Whisk in the honey and transfer to a bowl. Whisk in the lime juice, vinegar and season with salt and pepper and more honey if needed.

  • For the relish: Combine the olives, peppers, shallots, jalapeno, oil, vinegar, parsley and some salt and pepper in a bowl. Let sit at room temperature for at least 15 minutes to allow the flavors to meld.

  • For the grouper: Preheat the oven to 400 degrees F. Sprinkle both fillets on both sides with salt and pepper. Place 1 grouper fillet in the center of each piece of parchment paper. Top each fillet with 1 tablespoon oil and 1 tablespoon wine. Fold the edges together, and then tightly fold in the edges, crimping around all sides to seal the packets completely. Place the packets on a baking sheet or in a large oven-proof saute pan. Bake in the oven for 15 minutes.

  • Place each packet on a dinner plate and let sit for 2 minutes. Then open the parchment and drizzle with some of the sour orange sauce and top with some of the martini relish. Garnish with parsley leaves.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Bobby Flay Fit