An Exotic Grouper Recipe From the Edge of the Yucatan (2024)

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Directions

• 1. Step1Make the vinaigrette: Whisk all the ingredients in a small bowl until emulsified, then taste—everything should be in balance: the acid of the lime, the sweetness of the honey, the salinity of the salt. If anything is too faint, add more of whatever is missing. The vinaigrette will keep for up to a week in the refrigerator; whisk again before serving to re-emulsify it.
  2. Step2Make the roasted garlic oil and roasted garlic: Preheat the oven to 350°F.
  3. Step3Slice off the top ½ inch of each garlic head so that most of the cloves are exposed. Put the garlic in a deep sturdy 10-inch pan with the herbs and add enough olive oil so that the heads are just above the surface. Cover with parchment paper, then tightly cover the pan with foil. Roast for 45 minutes, or until the garlic is soft—check by piercing a head with a paring knife. Remove the parchment and foil and roast for 5 more minutes to brown the garlic a bit. Let cool.
  4. Step4Strain the oil into a 1-liter measuring cup; set the garlic aside. Return the oil to its original bottle (simply pour though a funnel set into the neck of the bottle). Cover the oil and keep in a cool, dark place (the oil will last longer if you refrigerate it; just be sure to take it out about an hour before cooking to liquefy).
  5. Step5Put the garlic heads in a bowl to collect the oil. Then separate the cloves and squeeze the pulp into a pint jar. Discard the papery skin and herbs. Strain the oil that collected in the bowl and use to cover the garlic; add more of the garlic oil if necessary to cover it. Cover and refrigerate; the roasted garlic will keep for up to 2 weeks.
  6. Step6Make the grouper: Preheat the oven to 400°F.
  7. Step7Prepare the beans and poblanos for the salad: Drain the beans and put in a large saucepan, along with the onion, carrot, and oregano. Add water to cover by 2 inches, then add the salt and boil gently over medium heat for 30 to 45 minutes, until the beans are soft. Drain the beans, discarding the onion, carrot, and oregano. Transfer to a bowl and let cool.
  8. Step8While the beans are cooking, coat the poblanos with olive oil, put on a small baking sheet, and roast for 20 minutes. Flip the peppers and roast for 20 minutes longer, or until charred all over. Let the peppers cool, then remove the seeds and skin. Cut into ½-inch-wide strips and fold into the white beans. Set aside.
  9. Step9Reduce the oven temperature to 350°F.
  10. Step10Coat the grouper fillets with olive oil and season with salt and pepper. Oil the grill grate and grill the fish skin side down for about 1 minute to get nice grill marks. Turn 45 degrees and cook for 1 minute longer. Flip and repeat.
  11. Step11Put the red onion and butter in a large cast-iron skillet. Transfer the fish, skin side up, to the skillet and drizzle olive oil over the skin. Roast in the oven until just cooked through, about 10 minutes.
  12. Step12Meanwhile, add the arugula and cilantro to the white beans and stir gently to combine, being careful not to mash the beans. Add the vinaigrette and stir to incorporate.
  13. Step13Make the crema: Combine the sour cream, olive oil, roasted garlic, salt, and pepper in a blender and puree until smooth, about 30 seconds. Add the cilantro in 2 or three batches, pulsing for about 10 seconds after each addition. Transfer to a bowl, cover, and refrigerate until ready to serve.
  14. Step14Spoon the salad onto individual plates and drizzle with the cilantro crema. Top with the grouper and red onions. There will be some brown butter left in the skillet—pour it over everything. Garnish with the jalapeño slices (about 2 per fillet) and limes.