Extra! Extra! New blog feature! Actually, it’s just another excuse to hang out with my best friend and call it “working”–not like I’ve ever done that before. Let’s just say if I head out with my laptop at night to “go work,” Brett hollers “Say hi to Heidi!” as I’m leaving. One of my favorite things about my best friend is that she is known by all for her kitchen gifts. And it’s not just that she’s an amazing cook which she is. It’s that she has this unique way of using food to nurture people and make them feel loved, and her kitchen is where everyone wants to be. I can stop by her house to borrow something with the intention of running in quick, and every time, I end up sitting at the bar stools while she makes me something. It’s like magic. Her kitchen is a refuge; her food is a hug. And whenever we cook together (a.k.a. she cooks, I watch), I learn so much.
My favorite Heidi Cooking Advice: There are no rules. Cooking is about experimenting and having fun. Do whatever you want.
This week, we made the most delicious curried grouper together in her kitchen, and it was SO EASY. I love eating fish, but for some reason never know what to do with it when it comes to making it. After making this once, I could do it without even looking at a recipe.
But don’t take it from me–ask the real cook.
Take it away, Heidi:
I’m always messing around in the kitchen making up recipes or trying to come up with flavor combos and after preparing and eating this particular recipe, I knew I had to share it with Kelle. She loves her some coconut, ginger and curry. Like she’s borderland obsessed with ginger. Any kind–grated, sliced, candied, raw, cooked…(she’s right)
We used grouper (caught by my husband, Jeff) which is a popular local fish here in Naples, but you can use any comparable white fish.
Spicy Curried White Fish
2 filet whitefish (grouper, halibut, snapper, mahi mahi)
1 tsp. paprika
1 tsp. turmeric
1 tsp. garlic powder
1 tsp. onion powder 1/2 tsp. each salt & pepper
1 tsp. cayenne (more if you like it spicier)
1 tsp. yellow curry spice
1/8 cup coconut cream, skimmed from top of a can of coconut milk
2 tbsp. grated fresh ginger
1 tbsp. fresh lemon juice
2 garlic cloves, finely chopped
handful fresh Italian parsley
sprinkle salt & pepper
1/8 chopped mango
2 green onions
Preheat oven to 425 degrees. Mix spices together in a small bowl. Sprinkle the mixture on your fish, both sides.
Add coconut oil to smoking hot skillet; place fish in skillet and sear for about 1 to 1.5 minutes each side depending on the thickness of your fish. You are looking for some color but not to cook your fish through.
Take fish off heat and place it in a foil pocket or boat.
In a small bowl, mix all sauce ingredients together.
Pour over fish in foil pocket. Sprinkle parsley and chopped garlic.
Seal the pocket and place in a baking dish. Bake 15 minutes. Your boats will be hot, so be careful opening them.
Mix your mango and onions to make a garnish relish.
Dollop on top of hot fish, sprinkle with sea salt and enjoy!
I’d only like to add that when you’re cooking with friends, it’s way more fun if you host a fake cooking show while you do it. And also, speak to the pretend camera in a British accent. Bon Appetit!