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Ackee & Crab Crusted Grouper Recipe:
1 oz ackee
1 oz crab meat
1/2 cup rum
7 oz grouper
1 oz tamarind
1 stick cinnamon
1/2 oz onion
1/2 oz garlic
1 oz butter
3 oz plantain, chopped
Salt and pepper to taste
Nutmeg to taste
2 tablespoon glace for sauce (this is a term for stock, can use stock or 2 Tbsp of instant gravy)
Optional: 1/2 oz country pepper (similar to bell pepper but hotter)
Optional: flour tortilla and lime to garnishSteaming Liquor
1/2 cup of wine
3 oz butter
2 bay leavesJerk Sauce
1 oz ginger, freshly grated
1 branch thyme
1 Tbsp honeyCoconut Rundown
1/2 oz onion
1/2 oz garlic
1/2 cup coconut milk, unsweetened
1 branch thyme
2 oz assortment of fresh bell pepper
Salt and pepper to taste
Optional: 1/2 oz country pepper (similar to a bell pepper but hotter)DIRECTIONS
1. Season grouper using half of the country pepper, and all of the tamarind, and cinnamon and leave to soak overnight in a separate container
2. The next day, sear the grouper and set aside
3. The next day, season ackee and crab with salt and pepper to taste
4. Add the rum and marinate the ackee and crab (marinate for 30 minutes)
5. Make the Coconut Rundown (see instructions below)
6. Use the Steaming Liquor to steam grouper: take some foil (8" square), butter this and place in the fish, add 1/2 cup of wine and bay leaves, close the foil and place in moderate oven (the grouper needs to sit in a small pool of cooking liquor within the foil)
7. Make Jerk Sauce (see instructions below); add rum to taste and add glace, boil (do not boil too much, this will make it salty)
8. In a separate pan sauté the onion and garlic, add plantains, butter, and salt and pepper to taste
9. To serve, splash plate with Jerk Sauce
10. Place plantain and onions on a plate with grouper
11. Pour Coconut Rundown over the grouper
12. Top plate with the ackee and crab mixture
13. Place plate under grill or broiler and brown slightly prior to serving
Coconut Rundown Instructions
1. Sauté onions and garlic and peppers
2. Add thyme; pinch your index finger and thumb together and pull the thyme branch between them, the thyme will come off the branch (no need to chop)
3. Add coconut milk and simmer
4. Add country pepper and season with salt and pepper to taste
Jerk Sauce Instructions
1. Mix ginger and honey together
2. Pinch your index finger and thumb together and pull the thyme branch between them, the thyme will come off the branch (no need to chop)
3. Add thyme to mix
Optional: Top with golden fried tortilla strips and lime.
From:
The Ritz-Carlton Golf & Spa Resort
1 Ritz-Carlton Drive, Rose Hall
St. James, Jamaica, West Indies
1-800-826-9430
www.ritzcarlton.comRecipe by ©eatjamaican.com
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