Grilled Wild Grouper with Aged Miso Corn Broth

Wild grouper (Hapu’u, Mero) from the Northwest Hawaiian Islands are briefly marinated in raw coconut and toasted sesame oils, seasoned with sea salt and Shichimi tōgarashi and grilled over a wood fire until slightly crisp on the edges and flaky and moist on the inside.  Served with a broth of roasted corn, aged red miso and scallions,  finished with a knob of cold butter and a touch of fresh lemon..

Grilled Wild Grouper with Aged Miso Corn Broth

The word “grouper” comes from the word for the fish, most widely believed to be from the Portuguese name, garoupa.  The origin of this name in Portuguese is believed to be from an indigenous South American language.

In Australia, the name “groper” is used instead of “grouper” for several species such as the Queensland grouper (Epinephelus lanceolatus).  In the Philippines, it is named lapu-lapu in Luzon, while in the Visayas and Mindanao it goes by the name pugapo.   

There is some research indicating that roving coral groupers (Plectropomus pessuliferus) sometimes cooperate with giant morays in hunting.  –Wikipedia

Asian Orange-Fried Pork with Braised Greens

Local, pastured pork cutlets are marinated with sesame oil, ginger, garlic, green onions, fresh oranges and coriander before being quickly fried in chili oil and served over braised greens..

Asian Orange-Fried Pork with Braised Greens

Recipe serves 2

For the Chili Oil

8-10 small dried red chilies
1/3 cup unroasted organic peanut oil
1 1/2 tablespoons unrefined organic sesame oil
1 clove garlic, peeled

Remove stems and seeds from chilies, then  toast in a dry, hot skillet until fragrant, about 30 seconds per side.  Transfer to the bowl of a food processor and pulse into flakes.  Pour into a bowl and set aside.

Heat peanut oil and garlic in a heavy skillet over medium heat just until the 1st wisp of smoke appears.  Remove pan from heat and allow to cool to about 230 degrees.  Pour over pepper flakes and allow to cool 15 minutes.  Stir in sesame oil, cover and allow to stand 2 hours before straining into a clean jar and transferring to the refrigerator for up to a month.

For the Marinade

1 fresh orange, peeled, sectioned, seeded and chopped
1 1/2 teaspoons coriander seeds
1/4 cup sesame oil
1 tablespoon tamari
1/3 cup fresh orange juice
1 teaspoon freshly-grated ginger
1/2 teaspoon fresh garlic, minced
1/2 teaspoon coarsely-ground Szechuan pepper
1 teaspoon white sesame seeds
1 tablespoon fresh cilantro, chopped
2 stalks Louisiana shallots or green onions, sliced
2 tablespoons red bell pepper, chopped

2-4 pastured pork cutlets, about 3 oz each

Combine all ingredients in a bowl, taste and adjust to your liking.  Add pork cutlets, toss to cover and refrigerate 4 hours.

To Prepare

Allow the pork to come to near room temperature, then heat a tablespoon of chili oil in a heavy skillet over medium heat until it shimmers.  Remove pork from marinade, brushing away as much of it as you can before slipping it into the hot oil.  Sear about 5 minutes per side, until just cooked through.  Transfer the pork to a side dish, wipe out the pan and add the solids from the marinade bowl.  Fry until softened, about 2 minutes.  Push the fried food aside, tilt the pan and add fresh greens. Braise until wilted, about 30 seconds.

To serve, place wilted greens in the center of a serving plate, place fried pork over the top and dress with the orange mixture.  Serve with red chili sauce if desired.