Grouper with Saffron Fennel Compote

Difficulty:
1/5

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

  1. Preheat oven to 450 degrees Fahrenheit
  2. 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).
  3. 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).
  4. 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.
  5. 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,