Ingredients

Ackee & Crab Crusted Grouper

1 ounce ackee
1 ounce crab meat
1/2 cup rum
7 ounce grouper
1 ounce tamarind
1 stick cinnamon

1/2 ounce onion
1/2 ounce garlic
1 ounce butter
3 ounce plantain, chopped
2 tablespoon glace for sauce (this is a term for stock, can use stock or 2 tbsp of instant gravy)

Steaming Liquor

1 ounce ackee
1 ounce crab meat
1/2 cup rum
7 ounce grouper
1 ounce tamarind
1 stick cinnamon
1/2 ounce onion

1/2 ounce garlic
1 ounce butter
3 ounce plantain, chopped
2 tablespoon glace for sauce (this is a term for stock, can use stock or 2 tbsp of instant gravy)
1/2 cup wine
3 ounce butter
2 ounce bay leaves

Jerk Sauce

1 ounce ackee
1 ounce crab meat
1/2 cup rum
7 ounce grouper
1 ounce tamarind
1 stick cinnamon
1/2 ounce onion
1/2 ounce garlic
1 ounce butter

3 ounce plantain, chopped
2 tablespoon glace for sauce (this is a term for stock, can use stock or 2 tbsp of instant gravy)
1/2 cup wine
3 ounce butter
2 ounce bay leaves
1 ounce ginger, freshly grated
1 ounce branch thyme
1 tablespoon honey

Coconut Rundown

1 ounce ackee
1 ounce crab meat
1/2 cup rum
7 ounce grouper
1 ounce tamarind
1 stick cinnamon
1/2 ounce onion
1/2 ounce garlic
1 ounce butter
3 ounce plantain, chopped
2 tablespoon glace for sauce (this is a term for stock, can use stock or 2 tbsp of instant gravy)

1/2 cup wine
3 ounce butter
2 ounce bay leaves
1 ounce ginger, freshly grated
1 ounce branch thyme
1 tablespoon honey
1/2 ounce onion
1/2 ounce garlic
1/2 cup coconut milk, unsweetened
1 cup branch thyme
2 ounce assortment of fresh bell pepper

Preparation

Baking Directions:

Steal This Recipe® step-by-step Instructions1. Season grouper using half of the country pepper, and all of the tamarind, and cinnamon and leave to soak overnight in a separate container2. The next day, sear the grouper and set aside3. The next day, season ackee and crab with salt and pepper to taste 4. Add the rum and marinate the ackee and crab (marinate for 30 minutes)5. Make the Coconut Rundown (see instructions below)6. Use the Steaming Liquor to steam grouper: take some foil (8" square), butter this and place in the fish, add 1/2 cup of wine and bay leaves, close the foil and place in moderate oven (the grouper needs to sit in a small pool of cooking liquor within the foil)7. Make Jerk Sauce (see instructions below); add rum to taste and add glace, boil (do not boil too much, this will make it salty)8. In a separate pan sauté the onion and garlic, add plantains, butter, and salt and pepper to taste9. To serve, splash plate with Jerk Sauce10. Place plantain and onions on a plate with grouper11. Pour Coconut Rundown over the grouper12. Top plate with the ackee and crab mixture13. Place plate under grill or broiler and brown slightly prior to servingCoconut Rundown Instructions1. Sauté onions and garlic and peppers2. Add thyme; pinch your index finger and thumb together and pull the thyme branch between them, the thyme will come off the branch (no need to chop)3. Add coconut milk and simmer4. Add country pepper and season with salt and pepper to tasteJerk Sauce Instructions1. Mix ginger and honey together2. Pinch your index finger and thumb together and pull the thyme branch between them, the thyme will come off the branch (no need to chop)3. Add thyme to mix

Serving Directions:

Optional: Top with golden fried tortilla strips and lime.

Tips:

For complete nutritional information, please go to supermarketguru.

com.