Grouper with Ginger Sauce

Serves 2

Time requirement: 15-20 minutes.

What you will need:

2 Grouper fillets about 6 ounces each and about 1-1¼ inch thick. (Tautog, Halibut, or Rockfish would work well too)

½ teaspoon freshly ground black pepper.

2 tablespoons low sodium soy sauce.

1 tablespoon mirin.

1 tablespoon oyster sauce. (See not at the end of the recipe.)

2 tablespoons finely diced onion.

1 teaspoon grated fresh ginger

1 tablespoon white wine

1 tablespoon chopped fresh cilantro.

Spray Oil

Wondra flour

Preparation:

Rinse the fish under cold water and pat dry with paper towels. Sprinkle with the black pepper. Do not salt the fish. The soy and oyster sauces will supply all the needed salt.

Combine the soy sauce, mirin, and oyster sauce in a bowl and set aside.

Prepare the grated ginger and diced onions and set aside. Also measure out the white wine and have it ready and waiting.

Apply a light coating of spray oil to a 12-inch fry pan. Place the pan over a medium high heat. while the pan heats up sprinkle one side of each fish with a light coating of Wondra flour. When the oil in the pan begins to brown, turn the heat to medium and add the fish to the pan floured side down.

Cook the fish for two minutes, covered. At 2 minutes apply a light dusting of Wondra flour to the top side of the fish and turn them over and cook for an additional 2 minutes covered. After 2 minutes, apply a light dusting of Wondra flour to the top of the filet and turn it to cook for an additional 2 minutes covered. Repeat one more time. For a total of 8 minutes of cooking. (The purpose of applying a light coating of Wondra flour is to give the fish some color. Also, the residue flour in the pan will help thicken the sauce to come.)

Remove the fish to a plate and cover with foil. To the pan add the ginger and onion. Stir them well around the pan for 30 seconds, then add the white and deglaze the pan. Allow the liquid in the pan to nearly evaporate entirely. Pour in the soy, mirin and oyster sauce mixture. Stir the contents of the pan. Keep a good eye on it and remove from the heat when the sauce has thickened to a syrup. Add the cilantro and give it a final stir.

Divide the sauce between the two warm serving plates and place a fillet in the center of each plate. Serve immediately.

Note: About the oyster sauce. I find the brands of oyster sauce in my grocery store are just salty brown sauce. I order Lee Kim Lee brand. It has the taste of oysters.

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