Recipe by Chef Christopher Terry,
Line Chef at Jumby Bay Rosewood Resort
A delicious Caribbean fish recipe with a contemporary twist.
INGREDIENTS SWEET POTATO CUSTARD:
1 cup sweet potatoes, peeled, boiled & mashed
1 cup of milk
2 tbsp. brown sugar
2 egg yolks, beaten
½ tsp. salt
1 tsp. cinnamon
1⁄4 tsp. nutmeg
INGREDIENTS: GROUPER
4x 6 oz. of grouper fillets
200g butter
½ onion, roughly chopped
4 cloves garlic, crushed
Sprig of rosemary and thyme
Salt and Pepper
INGREDIENTS: SEAFOOD FOAM
1 cup fish stock
1 ½ cup olive oil
Salt and pepper to taste
Line Chef Christopher R. Terry
METHOD Sweet Potato Custard:
Preheat oven to 325º degrees. In a medium bowl combine sweet potato and milk, blending well. Add sugar, egg yolks, cinnamon and nutmeg and mix thoroughly. Pour mixture into ramekins and bake for 20-30mins., or until inserted knife comes out clean.
METHOD Grouper:
Season grouper fillets. In a large skillet, heat butter until hot, place fish in pan and sear until golden brown. Remove from pan. Add the remaining ingredients to the pan and sauté. Turn fish and return to pan. Place into oven for 5-7 mins., or until fish has reached required doneness.
METHOD Grouper:
Heat stock, while whisking or using a hand blender slowly add oil. This action will create foam to form on top of the liquid. Scoop off the foam and garnish dish
