2 6 ounce black grouper fillets (red grouper will also work)
1/2 teaspoon coriander
1/4 teaspoon white pepper
1/4 teaspoon sea salt
1/4 teaspoon dried thyme
1 pinch ground cayenne pepper
1 pinch cumin
2 tablespoons canola oil
1 tablespoon butter
1.5 cups cremini mushrooms, sliced
1 red bell pepper, finely chopped
1/4 bunch parsley, chopped
salt and pepper to taste
2 cups black rice, prepared
Black rice takes a long time. Go ahead and start that before anything else and prepare based on the directions on the container. Cook with chicken stock instead of water for extra flavor (you can even do 1/2 and 1/2 chicken stock and water).
Combine your spices in a small bowl (all ingredients in between 1/2 teaspoon coriander and 1 pinch cumin). Go ahead and remove your grouper from the fridge about 30 minutes before cooking. Rub the spices on the pretty side of the fish.
Pre-heat your oven to 350 degrees.
Start the mushrooms: melt the butter in medium-size skillet over med/med-high heat. When foaming has subsided, add the mushrooms, and let them cook without stirring, 2 minutes. Now, begin stirring occasionally, cook for another 2 minutes. (In this downtime, heat the canola oil over med-high heat in a stainless steel pan). Add the pepper and the parsley to the mushrooms. Turn the heat down to medium, and keep an eye on it as you prepare the fish. Test to see how much salt and pepper to add.
Once the oil is hot, add the fish, spice side down to the skillet. Cook for 3-4 minutes, then transfer to the oven for another 4-5 minutes. Remove from the oven, flip the fish over, and finish the fish on the other side for 30 seconds. Remove fish from heat.
Make the plates: first, layer the mushroom/red pepper, following by the black rice and finally the fish. We missed this opportunity, but a garnish of fresh parsley would look great. Enjoy!