This might be the last seafood entry for a long time, as we are wary to buy fish due to the Louisiana oil slick. Thankfully, we bought this fish a few days before the accident happened.
The original recipe from Food Network Magazine used striped bass, but I used grouper, and tweaked the spices to suit our taste. If my research is correct, Grouper is "Lapu-Lapu" in Tagalog. I couldn't really tell, as it was already filleted and skinned when we bought it.
What you need:
- 2 medium-sized Grouper fillets, cut in half
- 3 tablespoons unsalted butter
- 1 teaspoon dried thyme
- salt and freshly ground pepper
- 8 oz white mushroom, trimmed and sliced
- 2 tablespoons extra virgin olive oil
- 3/4 cup rice wine
- 3/4 cup heavy cream
- 1/2 tablespoon mirin
- 3 stalks green onion, chopped
- 1/4 red onion, sliced thinly
- chopped fresh parsley for garnish
What to do:
Heat the butter in a large skillet over medium heat. Add the green onions, red onions and thyme and cook until the red onions are translucent, about 7 minutes. Season with salt and pepper according to taste. Add the mushrooms and cook, stirring occasionally, until brown and tender, about 8 minutes.
Meanwhile, season the fish with salt and pepper. Heat the oil in another large skillet over medium-sized heat. Add the fish and cook for around 3 to 4 minutes then transfer to a plate. Add the wine and the mirin to the skillet and scrape up any browned bits with a wooden spoon. Boil over high heat until syrupy, 2 to 3 minutes. Add the heavy cream and simmer to thicken slightly for another 2 to 3 minutes. Season with salt and pepper.
Pour the cream sauce over the mushrooms in the skillet, then add the fish. Simmer until the fish is just firm and translucent, 5 to 7 minutes. Garnish with parsley before serving.
Tips, tricks and tweaks:
1. Try other firm-fleshed fish for a different flavor profile.
2. Use non-stick pan or skillet (I learned that the hard way!)
3. If you don't have rice wine, use dry white wine.
4. Wash mushrooms by wetting them under running water and wiping them dry with paper towels.
5. If using fresh thyme, use about 2 sprigs.