Caribbean Red Hind

Pan seared Red Hind with Caribbean Escoveitched vegetables. Red Hind is a member of the grouper family. Grouper is a lean, moist fish with a distinctive yet mild flavor, large flakes and a firm texture. The Red Grouper has a slightly sweeter, milder flavor than the Black Grouper and is considered to be the better of the two. Grouper's flavor profile is like a cross between Bass and Halibut. If you can't get grouper in your area, feel free to switch out the fish but keep the recipe for the Caribbean flavor!

This recipe serves 4

For the seared Hind:

  • Cleaned and skinless Hind fillets (4 fillets depending on size or appetite)
  • 2 tablespoons of grape-seed oil or vegetable oil
  • Pinch of sea salt and cracked black pepper

For the Escoveitched vegetables:

  • 4 tablespoons extra virgin olive oil
  • 1 medium onion, cut in thin sliced rings
  • 1 medium carrot, julienne
  • 1 seedless cucumber, cut in thin half moons
  • 1 medium sweet red pepper, julienne
  • 1 medium poblano pepper, julienne
  • 1 whole scotch bonnet pepper, chopped
  • 6 allspice berries
  • 1 cleaned sprig of fresh thyme
  • 1 1/2 cups White Vinegar
  • 1/2 cup unseasoned rice wine vinegar
  • 1/2 teaspoon sugar, optional
  • Happy pinches of VI sea salt to finish

MOP - Method of Preparation:

  • Heat 2 tablespoons of EVOO in a skillet . Add onion, julienne carrot, sweet pepper, scotch bonnet pepper and allspice berries and sauté for one minute. Transfer heated mixture to a small bowl and add cucumber 1/2 moons. Pour the vinegar and sugar mixture over the vegetables with the remaining 2 tablespoons of EVOO.
  • Rinse cleaned hind snapper fillets in cold water and pat dry with paper towels. Season both sides of each fillet with sea salt and pepper.
  • Heat grape-seed or vegetable oil in a skillet over medium-high heat until very hot but not smoking; place the snapper fillet serving side down and sear to a golden brown for 1-2 minutes depending on thickness of fillet. Once golden brown, flip fillet and reduce heat. Cook for 1 minute.

Place seared fillet on plate and top with Caribbean escoveitched vegetables and finish with a few happy pinches of V.I. sea salt.