This past Saturday Bob, my next door neighbor dropped off some grouper for me that he had caught during a fishing trip. I love seafood! But, it just so happens that my wife is highly allergic to any and all types of seafood. A Louisiana boy marries a woman from upstate New York that can’t eat seafood. She must be truly amazing? No worries, she is. Luckily a few nights ago my wife went out for dinner and cocktails with some friends which meant that I could eat seafood without making two separate meals. Awesome!
In the mood for lighter fare, but with flavor, I decided to make something simple, flavorful, and colorful all at once. I’m using a grill pan instead of my outdoor grill for this dish. Just a personal preference for cooking fish. Great weekday meal and everything other than the fish can be prepared a day or so ahead of time.
For two servings.
Here’s what you’ll need:
- Two- six ounce grouper fillets, skin removed, or any other fish you like grilled
- One sweet potato cut into 1/4 inch slices (smaller sweet potatoes work great)
- 1/4 cup red onion thinly sliced
- 8-10 grape or cherry tomatoes cut in half (I used yellow, but you can use any color or type you prefer)
- 1 1/2 cups each of arugula and baby spinach mixed together
- 1/4 cup fresh squeezed tangerine juice
- Zest of one tangerine
- One teaspoon balsamic vinegar
- One scallion sliced (white part)
- One garlic clove minced
- 1/3 cup plus two tablespoons of extra-virgin olive oil
- 1/4 cup dark rum
- Two teaspoons sea salt
- One teaspoon ground black pepper
- One teaspoon ground white pepper
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I began preparing this meal by soaking sweet potatoes in rum for an hour, but they will be just as good if you just toss them with the rum if time is an issue.
To a preheated skillet over medium-high heat add one tablespoon extra-virgin olive oil then sweet potatoes. Allow potatoes to develop slight char spots on bottom then flip over. Continue to cook for about 2 minutes longer then remove to a plate and set aside.
I seasoned the fish by rubbing the tablespoon of olive oil onto each fillet then seasoning with one teaspoon salt and one teaspoon of black pepper.
Next I combined the greens with the tomatoes, red onion, and scallions in a large mixing bowl. Place salad mixture in refrigerator.
Add the other tablespoon of extra-virgin olive oil to preheated grill pan over medium high heat, then add fish, presentation side down. Cook for about 3-4 minutes on first side. Flip fillets and allow to cook for another 3-4 minutes and just until fillets begin to feel firm. Remove fish and allow to rest on a plate while you make dressing.
Whisk together tangerine juice, zest, garlic, remaining salt, white pepper, and balsamic vinegar in medium sized bowl. Next slowly drizzle in olive oil while continuously whisking all ingredients together until fully blended.
We’re finally there!
Toss salad mixture with dressing, just to coat lightly. Next arrange salad mixture on plates, placing sweet potato slices on top of salad and then placing fish on top of the sweet potatoes. Laissez les bons temp rouler! (Let the good times roll)
