How To Make Grouper Santiagero From Havana Central


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Today we’re featuring a grouper from Havana Central. The selling price of this dish is $22.50, but no worries — the restaurant has kindly provided us the recipe to make at home. It’s a fresh grouper marinated in citrus juices and pan seared.

Grouper Santiagero
Serving size: Four

Four grouper filets (6- to 8-ounce filets)
Six garlic cloves, sliced
1/4 cup fish stock
1/4 cup white wine (Chablis)
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lime juice
1 tablespoon butter
1 tablespoon corn starch slurry
1/4 teaspoon granulated garlic
Salt to taste
Ground black pepper to taste
1/4 cup avocado salsita

1. Pan sear filets in olive oil skin right side up for three minutes. Finish the filets in oven at 375 degrees uncovered for six minutes.
2. In a sauté pan, add fish stock, garlic sliced and granulated, butter, white wine, pepper, salt, lime juice, and corn starch slurry. (Make sure not to burn the garlic.)
3. Let simmer until sauce thickens.
4. Pull filets from the oven and let rest for five minutes.
5. Plate fish over favorite vegetable. (We suggest sautéed spinach.)
6. Drizzle sauce evenly over fish filets.
7. Top each filet with 2 to 3 ounces of avocado salsita.
8. Serve with traditional saffron rice and black beans.

Avocado Salsita Topping

Two Hass avocados peeled pitted and cut in1/4-inch cubes
4 tablespoons red onions, julienned
1/2 teaspoon chopped garlic
1/2 tablespoon chopped cilantro
1 tablespoon extra-virgin olive oil
1/4 cup fresh orange pieces (segmented and cut in ¼ pieces)
1/2 tablespoon honey
Salt to taste
Ground black pepper to taste
Granulated garlic to taste

Place all ingredients in a large mixing bowl. Mix gently and chill for two hours.