Pan Seared Grouper, Cucumber Salad, Peach Soy-Mustard Dressing, Candied Pecan Crumble

INGREDIENTS

  • 3 tablespoons soy sauce

  • 3 tablespoons rice vinegar

  • 1 tablespoon mirin

  • 1 tablespoon sake

  • 2 teaspoons whole-grain mustard

  • 3 garlic cloves, coarsely chopped

  • 1/2 cup plus 1 tablespoon vegetable oil

  • 2 large ripe peaches, peeled, cut into small pieces

  • 1 medium seedless cucumber, peeled and halved crosswise

  • One 3-inch piece of carrot, peeled

  • One 3-inch piece of daikon, peeled

  • 1 medium shallot, thinly sliced crosswise

  • Four 6-ounce skinless grouper fillets

  • Salt and freshly ground pepper

  • 1 long red fresh chile, cut into long, fine strips

  • 1/2 cup pecans

  • 1/3 cup real maple syrup, divided

  • Dash cayenne

  • Toasted sesame seeds, cilantro leaves and finely chopped chives, for garnish

 HOW TO MAKE THIS RECIPE

1.    Place the pecans in a small skillet and toast over medium heat for 4-5 minutes till fragrant.

2.    Pour 1/4 cup maple syrup over the pecans and bring to a boil over medium. Sprinkle the pecans evenly with a dash of cayenne. Let the syrup boil for 1-2 minutes over medium, stirring frequently. till most of the liquid evaporates.

3.    Pour the pecans immediately onto a piece of parchment or wax paper. Spread them out with a spoon into a single layer. Let them cool and dry out. Then crush the pecans with a kitchen mallet or pulse lightly in a blender to a finer consistency. 

4.    In a blender, puree the peaches, soy sauce with the rice vinegar, mirin, sake, mustard and one-third of the garlic. With the machine on, slowly pour in 6 tablespoons of the vegetable oil and blend until blender until mixture is smooth and creamy. Taste sauce and season with more salt if needed.

5.    Using a mandoline, thinly slice half of the cucumber lengthwise. Finely julienne the remaining cucumber half as well as the carrot and daikon. In a medium bowl, toss the julienned vegetables together.

6.    In a large skillet, heat the remaining 3 tablespoons of vegetable oil. Add the sliced shallot and the remaining garlic and cook over moderate heat until golden brown, about 3 minutes. With a slotted spoon, transfer the shallot and garlic to a paper towel lined plate to drain.

7.    Season the grouper fillets with salt and pepper and add them to the skillet. Cook over moderately high heat until browned on the bottom, about 4 minutes. Turn and cook over moderate heat until just white throughout, about 2 minutes longer.

8.    Spoon 1 tablespoon of the soy-mustard dressing in the center of each plate. Fold the cucumber slices and arrange them on the dressing. Set the grouper fillets on the cucumbers, browned sides up, and top with the julienned vegetables. Drizzle with the remaining dressing. Garnish with the fried garlic and shallot, the chile strips, toasted sesame seeds, cilantro leaves and chives and serve right away.

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