Grouper Steamed in Parchment with Sour Orange Sauce and Martini Relish

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  • Level: Easy
  • Total: 35 min
  • Prep: 20 min
  • Cook: 15 min
  • Yield: 2 servings
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.