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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Grouper Thai Curry Bisque

4 tablespoons olive oil
4  6-ounce grouper fillets, cut into 1-inch pieces
5 cloves garlic, peeled and coarse chopped
1 cup shallots, thinly sliced
4 small dried red chiles
2 tablespoons fresh ginger, minced
1 large fennel bulb, cut into 1-inch pieces
1 cup carrots, cut into 1-inch pieces
1 tablespoon Thai green curry paste
1 cup unsweetened coconut milk
4 cups bottled clam juice or chicken stock
2 limes, juiced
1/2 cup cilantro, chopped for garnish

In a large soup pot, heat the oil over moderately high heat. Add grouper pieces and sauté until just browned. Remove from pan and set aside. Add the garlic cloves and shallots to the pan; cook over moderately high heat until softened, 3-5 minutes. Add the chilies, ginger, fennel, carrots and curry paste. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the coconut milk and broth and bring to a boil. Cover and cook over low heat, stirring a few times, until the carrots are tender, about 10 minutes longer. Taste and adjust seasoning with salt and pepper. Add the grouper and lime juice; cover and simmer over low heat 5-7 minutes. Garnish with cilantro; serve hot. 

6 servings

Nutritional Value Per Serving
Calories 280, Calories from Fat 119, Total Fat 14g, Saturated Fat 4g, Trans Fatty Acid 0, Cholesterol 58mg, Carbohydrates 10g, Protein 30g, Omega 3 Fatty Acid 0.01g

Look for "Fresh from Florida" ingredients at your grocery store.

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