Curried Caribbean Grouper

Ingredients

8 Scallions, finely chopped
1 Tablespoon Fresh thyme
2 Cloves Garlic, finely chopped
¼ Teaspoon Minced scotch bonnet
½ Teaspoon Angostura Bitters
2 Large Limes, juiced
4 6 oz steaks
4 Tablespoons Olive oil
1 Large Sweet onion, diced
1 Tablespoon Curry powder
1 ½ Cups Coconut milk
1 Teaspoon Coarse salt
½ Teaspoon Freshly ground black pepper
2 Tablespoons Fresh chopped cilantro

Preparation

To Marinate the Grouper: In a medium sized stainless steeel bowl combine the scallions, thyme, garlic, scotch bonnet and bitters with the lime juice. Marinate grouper in this mixture for 30 minutes.

To prepare the Curry: Using a heavy bottom skillet warm 2 tablespoons olive oil until just before it begins to smoke and add in the onions. Cook over medium heat until they begin to carmelize, then stir in the curry powder. Cook for another 2 minutes and push the mixture to one side of the pan.

To cook the Grouper: Add the remaining oil while turning the heat up to high. Carefully place the marinated fish into the hot oil. Pan fry the grouper on the first side for about 3-4minutes, turning the fish with a spatula when golden brown. Add the remainder of the marinate along with the coconut milk and bring to a simmer. Season with salt and pepper.

To serve: When the fish is cook through, remove toa serving plate. Stir the sauce well to reduce another minute and finish with fresh cilantro. Spoon the sauce over the grouper.