Place the tomato, onion, garlic and oregano in a blender or mini chopper. Process until coarse.
Combine the tomato with the cucumber, red pepper, green pepper, salt and pepper. Chill.
Place a large skillet on the range over medium-high heat. Add the olive oil. When the pan is hot, add the grouper and sprinkle the cumin over the fish. Cook for about 4 – 5 minutes on the first side. Turn the fish over and cook for another 4 – 5 minutes.
While the fish is cooking divide the sauce between two plates. Top the sauce with the cooked fish and serve.
Preheat the oven to 475°F and place a medium skillet inside.
Place the grapefruit juice, chicken stock, salt, pepper, nutmeg, curry powder, honey and lime juice in a glass or glass measuring cup. Heat on high in the microwave 30 seconds. Stir and repeat with 30 second intervals until the sauce is hot.
Place the pistachio nuts in a small food processor, blender or mini chopper. Chop until the consistency of coarse sand. Place the chopped nuts on a plate.
Rinse the grouper filets and pat dry. Pat the ground nuts on both sides of the to and bottom of the filet until well coated.
When the pan is hot spray lightly with oil and place the coated grouper filets in. Return the pan to the oven and cook for about 6 – 8 minutes. Turn the fish and cook for two minutes. Add the heated sauce to the pan and return to the oven. Cook for about 4 – 6 minutes longer depending on the thickness of the fish.
Place the cooked filets on top of the starch side dish and top with the curry sauce.
Place the grapefruit sections and lime sections in a small sauté pain over high heat. Cook for about 5 minutes, tossing frequently. As the grapefruit begins to caramelize remove from the heat.
Place the grapefruit in a blender or mini chopper.
Deglaze the pan with the white wine, using a whisk to scrape up the caramelized bits in the bottom of the pan.
Add the wine to the blender with the oregano and puree. Force the sauce through a fine mesh strainer back into the sauté pan. Discard the solids left behind in the strainer.
Add 1/8 teaspoon salt, the pepper and butter to the sauce. Set the burner to low heat. Whisk to melt the butter.
Place a large skillet over high heat and add the olive oil. When the oil is hot, sprinkle the fish with the other 1/8 teaspoon salt and add to the pan. Sear and cook on each side for about 4 – 5 minutes. Serve topped with the grapefruit sauce.
Let the butter fully soften and then add the lemon juice, 1/8 teaspoon salt, the fresh dill, and the pepper. Cream together until well blended. This can be made up to 12 hours in advance.
Place a large skillet over high heat. Add the olive oil and when it is hot sprinkle the grouper filets with the remaining 1/8 teaspoon salt and add them to the pan. Cook for about 5 to 6 minutes on the first side and then turn.
Cook for another 3 to 4 minutes and serve topped with the lemon dill butter.
Preheat the oven to 400°F. Place a medium sized skillet in the oven.
Place the olive oil in a small non-stick skillet over medium-low heat. Cook the garlic slowly for about 3 – 5 minutes. Do not allow the garlic to brown.
Add the horseradish, thyme, lemon juice, maple syrup and salt. Continue to cook gently for about 5 minutes. Add the spread and black pepper and swirl until melted. Remove from the heat.
Spray the skillet lightly with oil and place the grouper in the pan skin side up. Return the pan to the oven. Cook the fish for about 6 minutes and turn. Add the sauce to the pan and return the pan to the oven.
Cook for another 4 – 5 minutes and serve the fish topped with the sauce.
Preheat the oven to 375°F.
Place the shallots in a small stainless steel or non-reactive sauce pain. Spray lightly with olive oil and cover the pan. Place the pan in the oven and roast the shallots for about 30 minutes. Remove at 15 minutes and toss.
After 30 minutes add the white wine, salt and pepper. Return the pan to the oven and cook for 15 minutes. Remove and let cool for about 5 minutes.
Place the shallots in a blender or mini-chopper with the horseradish and honey. Puree until smooth.
Place a large skillet in the oven and preheat the oven to 426°F.
After the oven is at temperature, spray the pan lightly with olive oil and place the grouper filets in the pan. Cook for about 6 minutes and turn the fish. Spread about 2 – 3 tablespoons sauce on top of each fish and return the pan to the oven. Cook for another 5 – 7 minutes and serve.
Preheat oven to 325°F. Place a medium skillet in the oven.
Trim the green tops of the green onions from the white and place in the preheated pan. Spray lightly with olive oil and return to the oven. These will take about 10 minutes to roast. Turn once. Remove and let cool. After they are cool chop them into about 1/2 inch lengths.
Place the butter in a large non-stick skillet and heat over medium heat. Add the white onions, red onions, the white part of the green onions and shallots and cook slowly stirring frequently. Do not allow to burn but gently brown. Add the salt, pepper, maple syrup, vinegar, white wine and water. Bring to a boil and then reduce heat to a simmer.
Cook until the liquid is reduced to about 3 tablespoons. Place about half of the cooked onions in a food processor and add the roasted scallions. Process very carefully by pulsing until the mixture is the consistency of marmalade. (Do not over process or it will be four onion sauce.)
When ready to serve preheat the oven to 400°F. Place a large skillet in the oven and allow it to heat for about ten minutes. Sprinkle the fish with salt and pepper.
Spray the hot pan lightly with olive oil. Place the grouper in the pan flesh side down and cook for about 3 minutes. Turn the fish skin side down and cook for another 7 – 9 minutes depending on the thickness of the fish.
Remove and top with the onion marmalade.
