Pan-Seared Grouper with Fried Peanut Salsa

Ingredients

Fried Peanut Salsa

• 1/2 cup peanut oil
• 2 tablespoons unsalted raw peanuts or groundnuts
• 1/4 cup (loosely packed) fresh cilantro leaves, chopped
• 1/4 cup (loosely packed) fresh curly parsley leaves, chopped
• 1 bunch chives, finely chopped
• 3 scallions, finely chopped (white and green parts)
• 1 small shallot, minced
• 1 jalapeño pepper, stemmed, seeded and finely chopped
• Juice of 1 lime, plus more to taste
• 2 garlic cloves, minced
• 1 tablespoon fresh oregano leaves, finely chopped
• 1 tablespoon red wine vinegar
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup high-quality extra-virgin olive oil

Grouper

• 2 (8-ounce) grouper fillets or other firm white fish, skin removed
• 1 tablespoon all-purpose flour
• Kosher salt and freshly ground black pepper
• 1 tablespoon high-quality extra-virgin olive oil
• 2 tablespoons unsalted butter
• Juice of 1/2 lemon

Preparation

1. Make the fried peanut salsa: Line a plate with paper towels. In a small pot over medium heat, heat the peanut oil. When the oil is shimmering, fry the peanuts until golden, 5 to 7 minutes. Use a slotted spoon to carefully transfer the peanuts to the prepared plate to drain. (Alternatively, you can roast the peanuts on a small baking sheet in a 350°F oven until golden, 15 minutes.)

2. In an asanka or a mortar and pestle, crush the peanuts until they’re crumbly. In a small bowl, mix the peanuts, cilantro, parsley, chives, scallions, shallot, jalapeño, lime juice, garlic, oregano, vinegar, red pepper flakes, salt and black pepper. Whisk the salsa while drizzling in the olive oil until well combined, and season with more salt and lime juice to taste. Set aside. The salsa can be refrigerated in an airtight container for 10 days.

The Grouper

1. Make the grouper: With a paper towel, pat the fillets dry. Dust with the flour, then shake off any excess. Sprinkle on both sides with salt and pepper. Line a plate with paper towels.

2. In a medium sauté pan over medium-high heat, heat the olive oil and 1 tablespoon of the butter. When the butter is melted and bubbling, place the fillets in the pan and cook, undisturbed, for 3 to 4 minutes. Carefully slide a fish spatula under the fish, and if it releases without sticking, it’s ready to flip. If the fillets won’t release, give them another 30 seconds and try again. Add the remaining 1 tablespoon of butter and the lemon juice, then cook on the second side while basting with the lemon butter until crispy and golden brown, 2 to 3 minutes.Remove the fish from the pan and transfer to the paper towels to remove any excess oil. Serve the grouper topped with the salsa. Serves 2.