2 pounds grouper fillets 1/2 cup miso 1 1/2 cups tomato juice 1 teaspoon peeled and chopped fresh ginger 2 cloves garlic, peeled 1 green onion, coarsely chopped 1 tablespoon finely minced lemongrass 1 tablespoon fish sauce 2 tablespoons olive oil
4 cups a eggplant–prune compote (recipe below)
To marinate the fillets, place grouper in a shallow baking dish. Combine the miso, tomato juice, ginger, garlic, green onion, lemongrass, fish sauce, and olive oil in a blender and purée until smooth. Pour over the grouper fillets and marinate in the refrigerator for 30 minutes.
Remove the fillets from the marinade, discarding any excess liquid. Preheat grill to a high flame. Lightly oil the grill and cook the fillets 4 to 6 minutes per side until just cooked. Place on a platter and serve with hot eggplant–prune compote.
Makes approximately 4 cups
1 tablespoon butter 1 small onion, sliced 2 cloves garlic, chopped 1/4 cup coconut and palm vinegar 2 tablespoons soy sauce 1/4 teaspoon ground white pepper 1 cup chicken stock 1 small eggplant, cut into 1-inch cubes 1 cup chopped prunes
1/4 cup toasted and chopped pine nuts
Melt the butter in a medium sauté pan over medium–high heat. Add the sliced onion and cook until brown and caramelized, stirring occasionally, about 6 to 8 minutes. Add the garlic and cook for another 2 to 3 min. Deglaze the pan with vinegar, scraping any brown bits of onion off the bottom of the pan. Add the soy sauce, pepper, chicken stock, eggplant, and prunes. Reduce the heat to a simmer and cook until the eggplant is tender, about 8 to 10 minutes. Stir in the pinenuts.