Spice-Crusted Grouper with Vanilla Sauce, Bacon Potato Hash, and Garlic Italian Broccoli

Vanilla adds a depth that complements the ingredients' spicy, salty, and bitter flavors.

Though vanilla is more popular in desserts, it gives this crusted gouper dish by Chef Chris Locher of C’Italian Dining in Pampanga, a surprisingly wonderful depth of flavor—a great counterpoint to the spicy, salty, and bitter ingredients present.

Spice-Crusted Grouper with Vanilla Sauce, Bacon Potato Hash, and Garlic Italian Broccoli

Chris Locher
Vanilla adds a depth that complements the ingredients' spicy, salty, and bitter flavors.
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Main Dishes
Cuisine Others
Servings 2

Ingredients
  

Spice-Crusted Grouper with Vanilla Sauce, Bacon Potato Hash, and Garlic Italian Broccoli

  • 3 teaspoons Salt
  • 3/4 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Cayenne pepper
  • 2 ground cumin
  • 2 dried oregano
  • 1 Chili Pepper (Siling Pangsigang)
  • 500 Grams Snapper (Maya-Maya) use fillet
  • 5 to 6 tablespoons Butter
  • extra virgin olive oil
  • 1/2 Cup good quality fish or chicken stock
  • 1/2 Cup whipping cream
  • 1 Vanilla bean
  • 2 tablespoons Butter
  • Salt
  • Potato Hash

Instructions
 

  • Preheat the oven to 350ºF.
  • Mix all the spices together in a small bowl. Massage the fish with the clarified butter first then rub the fillet with the spices, making sure it is evenly covered on all sides.
  • Heat a cast iron or oven-safe nonstick pan. Add the fish and sear the flesh side first, being careful not to burn the spices. Turn the fillet over and place the pan inside the preheated oven. Bake for 10 to 15 minutes or until the fish is cooked, being careful not to overcook it.
  • Make the sauce: Combine stock and cream in a saucepan and bring to a simmer. Use a paring knife to split the vanilla bean lengthwise. Scrape out the seeds; add both the bean and the seeds to the stock and cream mixture. Whisk in the cold butter to thicken the sauce. Season to taste, remove vanilla bean and set aside for another use. Set aside sauce until ready to serve.
  • Make the potato hash: Peel the potatoes and cut into 2-inch cubes. In a cast iron or oven-safe nonstick pan, heat the olive oil; add bacon and sauté until light brown. Add the cubed potatoes and season to taste. Place the pan inside the oven until the potatoes are golden brown. Add the caramelized onions and fresh sage; continue to brown for another five minutes. Set aside until ready to serve.
  • Make the Italian broccoli: In a pan, heat olive oil and add garlic; sauté until fragrant. Add the sliced kai lan and sauté until they start to wilt (this will take a minute or less). Season to taste and set aside until ready to serve.
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