Anna Sultana's Cerna Fl-imbjank - Poached Grouper, Maltese Style

Hope you enjoyed Ma's recipe for Grilled Grouper with Mustard Sauce.

But it is getting colder.

The weather… not the grouper.

Time for some recipes to cook indoors.

In the post for Grilled Grouper there was some information on the fish.

A quick refresher…

Groupers are hefty, like a mackerel or tuna.

Their steaks would be large.

This would not work with sole.

But the sole would work in Ma's recipe for Mixed Fish Fry.

It's all good.

Like they say:

Even a stopped watch is right twice a day.

Hint:

The fish should be simmered gently so that it will remain in one piece and not dry out.

The cooking time will depend on the thickness of the steaks.

                        Ċerna Fl-imbjank

Serves 4 - 6

Place in a dutch oven

4 - 6 grouper steaks

Generously brush with 

4 Tablespoons olive oil

Add

2 cloves garlic, chopped

1 Tablespoon parsley

2 teaspoons mint

1/2 Cup water 

Simmer over a medium flame about 15 to 20 minutes.

Serve with salad and fried potatoes.

Or a favourite starch (rice, pasta, etc.) and a cooked vegetable.

It's all good.

Anna Sultana's Grilled Grouper with Mustard Sauce, Maltese Style

In August I posted Ma's recipe for Pixxispad Mixwi - grilled swordfish.

It's been a popular post.

Guess people are enjoying the outdoors before winter hits.

If you'd like a little variety, here's another fish grilling recipe.

It calls for grouper, what folks in Malta call a sea bass.

In Japan the call a sea bass a Suzuki, which made me think of David Suzuki.

No real connection to the recipe, but that's just me having a senior moment.

The word "grouper" comes from the Portuguese name for the fish - garoupa.

In Australia, the name "groper" is used instead of "grouper".

Some groupers are now farmed and are usually sold live in markets.

Yeah... well not here in the north end of Winnipeg.

I've been looking in the fresh fish section in my local grocery stores.

No, I didn't ask my local butcher/fish monger if he had grouper or sea bass.

I'm tired of making him laugh.

Groupers have a stout body and a large mouth, and can be quite large.

We're talking a fish over a meter long and weighing up to 100 kilograms.

That's over three feet long and weighing over 200 pounds.

The steaks from such a fish would be thick.

So something slender would not be a good substitute for a grouper recipe.

This calls for something hefty, like a mackerel or tuna.

You can also use skinless, boneless chicken breast.

Which is always available, and is often on sale.

Hint:

The pan should be 4 inches from the heat.

You can also serve the sauce in a gravy boat.

Some folks don't like mustard.

No problem.

                        Grilled Grouper with Mustard Sauce

Serves 4 - 6

Mustard Sauce

In a medium pot gently heat

25 g margarine

Remove from heat and stir in 

25 g flour

1 teaspoon (more or less) dry mustard

Return to the heat and simmer, stirring constantly, about 3 minutes.

Remove from heat and gradually stir in 

142 ml milk

Return to the heat and bring to a boil, stirring constantly, until thickened.

Remove from heat and season with 

salt and pepper 

Grilled Grouper

Prepare a medium hot fire in a grill, either charcoal or gas.

Or preheat the gas grill or broiler.

Generously brush with olive oil

4 - 6 grouper steaks, about 1 inch thick

Grill the grouper, turning once, about 10 minutes.

While grilling, baste frequently with the olive oil.

When fish is cooked through, place on a platter.

Season with

salt and pepper

Pour the mustard sauce over the grouper.

Serve with salad and fried potatoes.