Serves: 6
Preparation time 1 hr 20 min., Marinating time: 3-24 hrs, Cooking time: 15 min.
Ingredients
Grouper Marinade
- 3 to 5 pounds of grouper fillets (about 2 fillets) well trimmed – (1500 to 2500grams)
- 4 tablespoon olive oil – (60ml)
- 2 ½ teaspoon garlic, minced – (12.5ml)
- ¼ teaspoon saffron threads, crushed & packed – (1.25ml)
- salt & pepper to taste.
Saffron-Fennel Compote
- 4 tablespoon olive oil – (60ml)
- 4 ½ cups fresh fennel bulbs, chopped (about 2) – (1 ½ liters)
- 3 cups chopped shallots – (750ml)
- 1 tablespoon fennel seeds, crushed – (15ml)
- 3 teaspoons garlic, minced – (15ml)
- 2 cups dry, white-wine – (500ml)
- 1 cup chicken broth – (250ml)
- ¾ teaspoon saffron threads, crushed & packed – (3.75ml)
Directions
- Preheat oven to 450 degrees Fahrenheit
- In a large bowl, combine oil, garlic and saffron. Add fish and coat both sides. Cover with plastic wrap and refrigerate to marinate (at least 3 hours and up to 1 day).
- Place the marinade coated fish on a baking sheet. Do not remove the marinade from the fish. Season with salt & pepper and roast the grouper until fish feels firm to touch and is cooked through (approximately 15 minutes).
- In a large, heavy pot, heat oil over medium heat. Add fennel, onions and fennel seeds and cook until fennel and onions are tender, stirring occasionally, for about 1 hour. Add minced garlic and stir. Add wine, broth, and saffron and simmer until thick (approximately 20 minutes). Stir occasionally.
- Season with salt & pepper. Plate the fish on top of spinach and steamed rice with a spoonful of saffron-fennel compote on top. Note: Compote can be made a day ahead. Cover & chill and then reheat before serving,