Recipe courtesy of Brian Duffy
Episode: Rumi - Miami, FL
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1 hr 1 min
30 min
6 min
25 min
1 serving



To prepare the steamed grouper, slice the grouper lengthwise into 1/3's and set aside. Saute the spinach in olive oil in a saute pan and, season with salt and freshly ground black pepper. Cook just until the spinach is wilted. Remove from the heat.

Set up a steamer on the stove.

Place 1 of the fish layers on a flat surface. Top the first piece with the spinach. Top with another piece of fish, and then the sun-dried tomatoes. Top with the last piece of fish. Season with salt and freshly ground black pepper and drizzle with olive oil. Wrap the fish tightly with plastic wrap and place in the steamer. Steam for 12 to 13 minutes and unwrap.

Prepare all the vegetables and combine them in a medium-sized bowl. Bring the stock to a boil. In a medium bowl, add the couscous and all the veggies. Add the boiling veggie stock and mix the couscous. Quickly cover the bowl with plastic wrap and set aside for 5 to 6 minutes.

To make the wheat grass sauce, in a food processor combine the fresh wheat grass, honey, and heavy cream. In a slow stream, add the 3 tablespoons of olive oil and emulsify. Remove the sauce and transfer to a fine mesh strainer and press all liquid through, then add salt and freshly ground black pepper, to taste.

Serve the fish with wheat grass sauce and veggie couscous.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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