Ginger Butter Gag Grouper with Coconut Cashew Rice Salad

For me the holidays offer a unique opportunity to work with aromatics. In the case of the main and side dish in this meal that aromatic is ginger. The Gag is pan sauteed using a ginger infused butter and the Thai Coconut Cashew Rice Salad includes a Ginger Peanut sauce that imparts a very distinctive flavor. The Rice Salad is shared from the good folks at Host The Toast, an extraordinary resource for cooks everywhere.

The rice salad is great dish to trot out for large gatherings and pairs well with a wide range of entrees. As for the Gag…. enough said:}

Ginger Butter Gag Grouper Ingredients

THE GROUPER

1-1/2 lb Gag Grouper Fillet
Salt & Pepper to Taste

THE BUTTER

4 tablespoon salted butter
1 clove of garlic – smashed
2 teaspoons fresh ginger – grated
1 teaspoon of honey
pinch of white pepper

Thai Coconut Cashew Rice Salad Ingredients

THE COCONUT RICE

1 1/2 cups dry jasmine rice
1 (15 oz) can unsweetened coconut milk
1 clove garlic, minced
1 teaspoon salt
1 cup water

THE SALAD

2 red bell peppers, finely chopped
1 (8 ounce) bag shredded red cabbage
1 1/2 cups shredded carrots
1 small red onion, finely diced
1 cup cilantro, chopped
3/4 cup green onions, thinly sliced
1 cup cashews, finely chopped

THE GINGER PEANUT SAUCE

1/3 cup natural peanut butter
2 tablespoons honey
3 teaspoons freshly grated ginger
2 tablespoons rice vinegar
2 teaspoon sesame oil
Water to thin
Lime wedges

Thai Coconut Cashew Rice Salad Prep and Directions

1. Rinse the dry rice well until the water runs clear.
2. In a medium-sized pot, mix together the rice, coconut milk, garlic, salt, and water. Bring to a boil. Once the pot reaches a rolling boil, cover, reduce heat to low, and let simmer for 15 minutes. After 15 minutes, turn off heat and let sit (with lid on) for an additional 10 minutes, or until the liquid is absorbed.
   As you wait for the rice, make the peanut sauce.
3. In a small, microwave-safe bowl, combine the peanut butter and honey. Microwave for 15 seconds, or until the peanut butter thins. Stir well. Add the ginger, rice vinegar, and sesame oil. Stir again. Thin as desired with water.
4. Fluff the rice and combine it with the chopped vegetables and cashews (I reserve a few whole cashews to garnish with, but it’s not necessary). Drizzle with a bit of the Ginger Peanut Sauce and taste– you might not need to use all of it. Serve with lime wedges.

Ginger Butter Gag Grouper Prep and Cooking Instructions

I make the ginger butter in advance, in larger quantity, and refrigerate in 2 tablespoon portion sizes. This butter is good on so many dishes.

To make, combine all f the ingredients in a small sauce pan on low heat. Let the butter melt, mixing to combine the flavors. I let the butter set at room temperature for about 1 hour then discard the garlic and portion out into the 2 tablespoon containers. The ginger butter is now ready to use.

Heat an iron skillet on medium, drop 2/3 of the Ginger Butter in the pan and saute the grouper for 4 minutes on each side.

After turning the fish and when it is almost done, pour the remainder of the Ginger Butter over the top of the fillet.

Remove the pan from the stove top and transfer it to the dinner table along with the rice salad and ginger peanut dressing.

Your meal should look a lot like this. Bon Appétit and tight lines.