Broiled grouper with grain mustard-pineapple vinaigrette
Last updated 6/12/2012 1:10:49 AM. Recipe ID 38172. Report a problem with this recipe.
Title: Broiled grouper with grain mustard-pineapple vinaigrette
Categories: Seafood, All
Yield: 4 Servings
28 oz Grouper fillet; cut into
-4x7oz fillets, each 3/4"
Salt and freshly ground
-black OR white pepper; to
2 ts Olive oil; plus
1 tb Olive oil
2 ts Whole-grain or country
2 ts Dijon mustard
1 1/2 ts Cider vinegar OR rice wine
-or white wine vinegar
2 tb Vegetable oil
1/3 c Pineapple; finely chopped
-and drain, fresh or canned
Preheat the broiler, placing the oven rack on the top rung or 3 inches
below the heat source. Season the fish fillets with salt and pepper,
rub them with 2 teaspoons of the olive oil, and place them, flat side
down, on a broiling pan. Set them aside while you make the
Place the mustards in a small mixing bowl and whisk in the vinegar.
Gradually add the remaining tablespoon of olive oil and the vegetable
oil, whisking the entire time to make a creamy, smooth emulsion. Stir
in the chopped pineapple and season the vinaigrette with salt and
pepper. Set the vinaigrette aside or refrigerate it (as long as
several days), bringing it to room temperature before serving.
Place the fillets under the broiler and broil without turning until
they're just cooked through, 10-12 minutes. To check, place the end
of a metal spatula in the thickest part of one fillet where the flesh
is beginning to separate into flakes, and push it open slightly. If
it's done, that piece will move away from the rest of the fillet.
Remove the fillets from the oven.
Place the grouper on dinner plates, spoon some of the vinaigrette on
the side of each fillet, and serve right away.
Notes: COMMENTS: Revsin says grouper fillets with just a light
coating of olive oil will turn golden brown under the broiler, unlike
many other fillets that "need help in the broiler browning
department." This dish takes about 30 minutes total prep and cooking
time. Whole-grain mustard has a milder flavor than Dijon. Using both
types tames the assertive pineapple flavor and gives the vinaigrette
a delicately sweet-sour taste, she says. She prefers French mustards.
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