By MoKaMo Group of Companies
Boil Grouper w/ Coconut Kalik Grits
24 steps
Prep:10minCook:20min
With the infusion of flavour, flair and local ingredients my dishes are born. Wowing clients is a part of why I love doing what I do and with this recipe I aim to do no less. When I first prepared this absolutely sinful version of boil fish - no doubt a staple in many Bahamian homes. I reflected on my childhood. Travelling to the Family Islands providing insight into how others shared their meals.
I often saw men enjoying an old-fashioned Bahamian breakfast; boiled fish and hominy (refined grits). They would either wash that all down with our very owned brew "Kalik" or some other native libation called "gully washed" (coconut water, gin and sweet milk).
Two decades in the culinary industry have led me to cultivate a skill that provides me the opportunity to utilize a familiar product and transform it into an extraordinary meal. After many attempts I think it's something that will excite the taste buds of many. I hope you will enjoy preparing it.
Bon Appetite
Chef Montgomery K. Mortimer-Penn (MoKaMo)
Updated at: Wed, 16 Aug 2023 23:53:36 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
44
High
Nutrition per serving
Calories955.1 kcal (48%)
Total Fat47 g (67%)
Carbs68.6 g (26%)
Sugars8.1 g (9%)
Protein55.1 g (110%)
Sodium1616.7 mg (81%)
Fiber8.6 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 bottlebeer
or local beer
1can of coconut milk
1 cupwater
1 cuphominy
refined grits
1 tablespoonbutter
coconut oil for dairy free option
1onion
small, finely diced
½ tablespoonfresh thyme
finely chopped
½ teaspoonfresh garlic
½ teaspoonsalt
1 lbgrouper fillet skinless
1lime
freshly squeezed
1lemon
freshly squeezed
1 tablespoonParsley
fresh, finely chopped
½ teaspoonsalt
½ teaspoongoat pepper
1yellow onion
medium, thinly sliced
2potatoes
peeled and medium diced
2 cupswater
Instructions
Step 1
Coconut Kalik Hominy Instructions.
Step 2
In a small pot sauté the onion, fresh thyme and garlic with butter/coconut oil.
Step 3
Next, deglaze the sauté pan with the Kalik Gold.
Step 4
After the deglazing process, add the coconut milk, water and salt.
Step 5
Allow the above ingredients to come to a boil.
Step 6
Then slowly stir the hominy (refined grits) into the boiling mixture.
Step 7
Stir the grits continuously and thoroughly until well mixed.
Step 8
Allow the pot to return to a boil.
Step 9
Cover the pot with a lid, lower the temperature and cook for approximately 15 minutes while stirring frequently.
Step 10
Add more water if necessary and salt to taste.
Step 11
The grits are done once it has the consistency of stiff cream of wheat.
Step 12
Boil Fish Instructions
Step 13
Place scale, clean and skinless grouper fillet into a bowl.
Step 14
Sprinkle with salt and pepper. After seasoning the fish set aside.
Step 15
In a nonreactive skillet add two cups of room temperature water.
Step 16
Place the seasoned fish, potatoes, onions into the pot then place on a stove with medium heat.
Step 17
Allow to simmer and reduce to heat to low.
Step 18
Skim the boil fish removing any impurities.
Step 19
Cook for 10 minutes allowing the potatoes to be al dente.
Step 20
Add freshly squeezed limes.
Step 21
Taste and adjust salt and pepper to your preference.
Step 22
Serve hot in a bowl on top of Coconut Kalik Hominy
Step 23
Garnish with parsley.
Step 24
Do not overcook or let liquid boil.
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