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Recipe for Toasted Zucchini-wrapped Grouper

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Roasted Zucchini-wrapped Grouper with lemon, dill, potato and sweet pea salad



Charter guests love dining on fresh fish, so a stockpile of like recipes is a definite must. This recipe for zucchini-wrapped grouper could not be easier, and if there is one, I want it.



A variety of white, flaky and oily fish can be used instead of grouper. Flavors can be added or subtracted, but bare in mind that this recipe uses the “less is more” motto.



This light yet substantial meal accentuates the subtle but delicious flavor of grouper with the naturally sweet and tart flavors of peas, zucchini and dill.



When you have spent all day prepping for dinner and guests rush into the galley two hours before service presenting their fresh catch and huge grins, pull out this recipe and put away the stress. From start to finish, this recipe takes about 30 minutes and serves 10. Enjoy.

 

For the fish

10 12-ounce grouper filets (uniform in size)

Garlic salt and pepper to taste

2 lemons, juice and zest

1 tbsp dried thyme

1/4 cup sweet chili

8 green zucchinis (uniform in size)

5 tbsps olive oil

Kosher salt

 

For the salad

1 bouillon chicken cube

2 pounds fingerling potatoes, sliced

2 tbsps Dijon mustard

2 tbsps Chardonnay (or white wine) vinegar

1 tbsp agave honey

2 cups frozen green sweet peas, thawed

1 bunch dill, chopped

 

In a pot of cold water, add the bouillon cube and potatoes and bring to a boil on med-high heat. Watch the potatoes so they do not overcook. Pull them and strain as soon as they are almost done. Test with a knife by piercing the spud. It should have a little crunch as they will continue to cook even after being removed from the water. Set aside.



In a bowl, place the fish fillets, garlic salt and pepper, lemon zest, thyme and sweet chili. Mix so each filet is evenly coated.



Peel the zucchini with a potato peeler until you reach the seeds. Discard the outermost peelings of the skin only.



Lay a grouper filet out on your board. Starting from one end of the fish, place a zucchini ribbon down. Overlapping that piece with the next until the whole filet is covered. Tuck the ends under the fish and place on a baking sheet. Repeat with the remaining fillets.



With a pastry brush, apply the olive oil to the zucchini and sprinkle lightly with kosher salt. Bake at 350 degrees F on convection setting for 10-15 minutes.



In a separate glass bowl, place the mustard, lemon juice, vinegar, honey, salt and pepper to taste, and whisk. Add the potatoes, sweet peas and dill. Mix gently with a spoon.



Spoon the salad onto a plate. Using a spatula, carefully place the grouper on top of the salad and serve immediately with a glass of white wine either as a lunch or dinner main.

 

Mark Godbeer, a culinary-trained chef from South Africa, has been professionally cooking for more than 11 years, 9 of which have been on yachts (chefmarkgodbeer.com). Comments on this recipe are welcome at editorial@the-triton.com.

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