Banana Wrapped Grouper with Braised Pineapple and
Warm Conch Vinaigrette
by Mike Isabella
Grouper
Method:
1.Cook grouper
Conch Vinaigrette
1 cup diced onion
3 cups diced raw conch
1/2 cup roasted bell peppers
1/4 cup diced small mangoes
1/3 cup cilantro
2 1/2 cup extra virgin olive oil
3/4 cup rice wine vinegar
1 tablespoon fish sauce
1 tablespoon of salt
4 cups vegetable stock
1 lime, juiced
Method:
1. Sweat the onions for five minutes in a pot. Heat vegetable stock in a separate
pot.
2. Add the conch. Sweat conch for five minutes. Add the vegetable stock. Cook for
two hours. Add olive oil. Add all the ingredients. Bring up to a simmer.
3. Finish off with the juice of one lime.
Braised Pineapple
1 pineapple, cut into chunks
1 cup curry powder
2 tablespoons salt
Olive oil, for searing
2 1/2 cups vegetable stock
Method:
1. Cut the pineapple in chucks and rub in curry powder. Sear pineapple in olive oil
on both sides until golden. Cover with vegetable stock let cook for 40 minutes till
tender. Salt to season.
Butter
1/4 pound of butter
Zest of one orange
2 teaspoon of Sriracha (chili sauce)
2 teaspoons of fresh ginger zest
1 Teaspoon sea salt
Method:
1. Mix together and chill
Assembly:
1. Cut sheets of banana leaves in 8 x 10 inch parts.
2. Put teaspoon of butter on the center of the banana leaf. Put 4 ounces of fish
portion on top of the butter.
3. Slice the braised pineapple. Put on top of fish. Wrap the banana leaf around the
fish like a present.
4. Place on top of a grill and cook for about 4 minutes on each side. When done get
a knife. Open up the top of banana leaf.
5. Pour the warm conch vinaigrette on top of the banana leaves.
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