Pan-roasted Grouper with Stir-Fried Ginger, Chilies, and Peas

Pan roastedGrouper x


2 grouper fillets (about 6-8 ounces each)

1 cup fresh or frozen peas

1 tablespoon fresh ginger, thinly julienne-cut
½ small onion, thinly julienne-cut

2 cloves garlic, minced

1-2 red chilies, thinly sliced (adjust to taste)

4 tablespoons Santa Monica Seafood Poke Dressing

2 tablespoons vegetable oil

Salt and pepper to taste

Sesame seeds and chopped green onions for garnish (optional)


Season grouper fillets with salt and pepper on both sides.

Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. Once hot, add the grouper fillets. Sear for about 3-4 minutes on each side until golden brown and cooked through. Remove the fillets from the skillet and set aside.

In the same skillet, add the remaining tablespoon of oil. Add ginger, onions, minced garlic, peas, and sliced chilies. Stir-fry for about 3-4 minutes until fragrant.

Pour in the sauce and allow the sauce to simmer for about a minute.

Return the pan-seared grouper fillets to the skillet, coating them with the glaze.

Cook for an additional 1-2 minutes, letting the flavors meld together and the grouper to absorb some of the glaze.

Remove from heat and transfer the grouper fillets with peas, ginger, and chilies to serving plates.

Optionally, garnish with sesame seeds and chopped green onions before serving, and enjoy with rice.