Roasted fresh Strawberry Grouper with ginger soba noodles and pickled baby mushrooms.
Maggie’s seafood at the downtown Farmers market carries fresh grouper. You can trust the local fishing beds are closed and their fresh fish is coming more north, but at-least 60 miles and not in red tide waters.
The name strawberry grouper comes from its pink color. Let the flavorful noodles with pickled mushrooms hold the complex tastes and simply pan sear the grouper with salt and fresh ground black pepper
Ingredients
1/4 cup rice wine vinegar
2 teaspoons sugar
2 teaspoons fresh ginger, peeled and grated
6 ounces enoki mushrooms, separated
2 carrots, peeled and cut into very thin matchsticks
1/2 red Chile, minced no seeds
5 fresh radishes washed well and sliced very thin
1/2 cup baby pea shoot greens
1 teaspoon peanut oil
1 Tablespoon was worsted sesame seeds
2 ounces fresh snow peas, cut into very thin strips
Soba noodles, prepared as directed
Directions
- In a small saucepan mix together the rice vinegar, fresh ginger, and sea salt. Gently heat, dissolving sugar, remove from heat. Cool 10 minutes and add the mushrooms. Set aside and cool, stirring occasionally.
- In a large bowl, combine mushrooms and the marinade they are resting in. Add blanched carrots, soba noodles,radishes, pea shoot greens, toasted sesame seeds and snow peas. Toss gently.
- Pan sear grouper in a medium-large pan with 1 Tablespoon olive oil. Sear on both sides and place in a preheated oven for 4 minutes if fillet is cut thick.
- Place a serving of noodles in the center of a large rimmed plate. Top with grouper and serve.
