PAN SEARED BLACK GROUPER + BOK CHOY  
WITH COCONUT CHILI TURMERIC BROTH

Packed with protein, vitamins, photo-phyto-nutrients anti-inflammatory and super delicious!

 
RECIPES
INGREDIENTS

FOR COCONUT BROTH

1 Tbsp virgin coconut oil
1 1/2 cup chicken stock or clam juice
1 leek chopped or small white onion
1 celery stock chopped
1 carrot chopped
3 cloves garlic chopped
1 tbsp ginger chopped
1 tsp coriander seeds
1 tsp black peppercorns
1 morita chili seeded
1 1/2 tsp turmeric powder
1 can full fat unsweetened coconut milk 

PREPARATION

  1. Heat coconut oil in a large pot over medium-low heat. Add leeks, carrots, celery, garlic, ginger, coriander seeds, peppercorn and  morita chili. Cover pot with a lid and cook, checking in steering halfway through to ensure no browning occurs, until vegetables are soft and aromatic.
  2. Add chicken stock or clam juice, increase heat to medium high and bring to boil. Once boiling,  wait until broth is reduced to half. 
  3. Add coconut milk and bring to a boil, then reduce heat and  simmer until slightly thickened.
  4. Strain broth through a fine mesh sieve into a large bowl pressing on solids.  Season broth with turmeric and salt. Blend with blender until smooth and emulsified. Reserve broth until fish is ready.
INGREDIENTS

FOR BLACK GROUPER FISH

4 -Black Grouper fillets with skin (6 oz each)
5 oz baby bok choy
2 tsp coriander seeds crushed
1 1/2 tsp sea salt
2 tbsp virgin coconut oil
1/4 cup mixed micro greens
1/4 cup sprouts
Olive oil or coconut oil ( for drizzling)
PREPARATION

1. Sprinkle fish on both sides with sea salt. Top skin side with coriander seeds, patting lightly to adhere to the skin. 

2. Heat up coconut oil in a large nonstick skillet over medium heat. Working in two batches, cook fish, skin side down first until skin is crisp. 

3. Turn and cook on other side for 30 seconds set aside until ready for plating.

4. Using same pan,  sautéed bok choy with salt and pepper until al dente.

5. Divide coconut broth among shallow bowls. Add a fish fillet two each, placing skin side up, and top with micro greens, sprouts, season with sea salt and drizzle with olive oil and serve.

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