Grouper al Pastor with Citrus-Cilantro Rice
A vibrant, low-carb dish that marries succulent grouper with spicy-sweet al pastor flavors, served over a bed of zesty lime-cilantro rice pilaf. The tender, flakey fish is perfectly complemented by the fragrant, tangy rice, while the contrasting textures create a satisfying dining experience. This innovative take on traditional al pastor tells a story of fusion and creativity in the kitchen.
Ingredients
- •1 lb grouper fillets
- •1/4 cup achiote paste
- •1/4 cup pineapple juice
- •1/4 cup diced pineapple
- •1/4 cup diced red onion
- •1/4 cup chopped cilantro
- •1 jalapeño, seeded and chopped
- •2 cloves garlic, minced
- •1 tbsp olive oil
- •1 cup long-grain rice
- •2 cups chicken broth
- •2 limes, zested and juiced
- •Salt and pepper to taste
- •Optional: Sliced jalapeños, cilantro sprigs for garnish
Dietary Info
Instructions
- 1
Combine achiote paste, pineapple juice, diced pineapple, red onion, cilantro, jalapeño, and half the garlic in a blender; purée until smooth. Place grouper fillets in a shallow dish, pour marinade over fish, and refrigerate for 20 minutes.
- 2
In a saucepan, heat olive oil over medium heat. Add remaining garlic and cook until fragrant. Stir in rice and cook for 2 minutes. Add chicken broth, lime zest, and half the lime juice. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes or until rice is tender and liquid is absorbed.
- 3
Preheat grill or grill pan to medium-high heat. Remove grouper from marinade and season with salt and pepper. Grill for 4-5 minutes per side or until fish is opaque and flakes easily with a fork.
- 4
Stir remaining lime juice into cooked rice pilaf. Season with salt and pepper to taste.
- 5
Serve grouper over rice pilaf, garnished with sliced jalapeños and cilantro sprigs if desired.
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