Dinner Tonight: Grouper with Peas and Saffron (Mero en Amarillo)

Name: Dinner Tonight: Grouper with Peas and Saffron (Mero en Amarillo)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams peas, fresh or frozen; 6 garlic cloves, peeled; 907 grams grouper fillets, skin on; 4 Tbsps olive oil, divided; 60 saffron strands; 4 servings Salt and pepper; 5 Tbsps boiling water; 2 slices thick slices white bread, crusts removed, cut into ½-inch cubes; 142 grams white wine

Dinner Tonight: Grouper with Peas and Saffron (Mero en Amarillo) might be just the main course you are searching for. One portion of this dish contains about 49g of protein, 17g of fat, and a total of 450 calories. This dairy free and pescatarian recipe serves 4. A mixture of peas, garlic cloves, saffron strands, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Add the saffron strands to a medium-sized bowl.

Ingredients you will need

Saffron

Equipment you will use

Bowl

Pour in the boiling water and let steep while you cook the rest of the dish.

Ingredients you will need

Water

Place a large heavy-bottom skillet over medium heat and add three tablespoons of olive oil. When shimmering, add the garlic. Cook, turning often, until golden on all sides. Turn down the heat if necessary.

Ingredients you will need

Olive Oil

Garlic

Equipment you will use

Frying Pan

Remove the cooked garlic and set aside.

Ingredients you will need

Garlic

Add the bread to the skillet. Toss well, and cook until browned on all sides.

Ingredients you will need

Bread

Equipment you will use

Frying Pan

Transfer bread and cooked garlic to mortar and pestle and pound until it is a thick paste.

Ingredients you will need

Garlic

Bread

Equipment you will use

Mortar And Pestle

Pour the remaining oil into the skillet. Turn the heat to medium. Season the fish fillets with salt and pepper. When oil starts to shimmer add the fish fillets skin-side up. Cook until browned, about two minutes. Flip the fillets and cook until the skin is crisp, about five minutes.

Ingredients you will need

Salt And Pepper

Fish Fillets

Cooking Oil

Equipment you will use

Frying Pan

Add the wine and the bread and garlic to the skillet.

Ingredients you will need

Garlic

Bread

Wine

Equipment you will use

Frying Pan

Let the wine simmer for about 30 seconds, and then add the saffron infused water and the peas. Immediately reduce the heat to low, cover the skillet, and cook until the fish is completely cooked, about ten minutes.

Ingredients you will need

Infused Water

Saffron

Fish

Peas

Wine

Equipment you will use

Frying Pan

Serve the fish fillets with the pea and bread thickened sauce. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Fish Fillets

Bread

Sauce

Equipment

Bowl

Frying Pan

Mortar And Pestle

Ingredients

Servings:

227grams

peas, fresh or frozen 6

garlic cloves, peeled 907grams

grouper fillets, skin on 4Tbsps

olive oil, divided 60

saffron strands 4servings

Salt and pepper 5Tbsps

boiling water 2slices

thick slices white bread, crusts removed, cut into ½-inch cubes 142grams

white wine

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Maysaran Arsheen Pinot Gris with a 4.5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.