Chef Sowa, of the Caribbean resort Half Moon Bay, shares his favorite refreshing coconut grouper and lobster recipe.
Executive Chef Steve Sowa of Half Moon Bay Resort, Jamaica, a Rock Resort, has been an executive chef for most of his career. Hailing from North England, for 18 years he has worked in the best kitchens in resorts of the Caribbean, although his career has taken him all over the world learning about diverse cuisines. He shines here at Half Moon Bay Resort set on 400 acres along the sea. The restaurant options are varied, from contemporary Caribbean at the signature restaurant Sugar Mill, to the Seagrape Terrace which serves practically all day, including tea. Here he shares an elegant, favorite recipe at Half Moon Bay Resort. Remember to use the freshest seafood available. 
Half Moon Bay Resort “Rocks It” Executive Chef Sowa’s Coconut Poached Grouper with Lobster Medallions
- Total Time: 30 minutes
- Yield: 4 1x
Description
The complete name is Coconut & Tumeric Poached Grouper With Roast Lobster Medallions & Grilled Vegetable-Lemon Grass Skewer.
Ingredients
- 4 x 5oz (150 g) Grouper Fillets
- 1 tin Coconut Milk
- 1 tsp Tumeric powder
- 1 tsp Ginger Chopped
- Chopped Scotch Bonnet Pepper to taste
- 4 large Callaloo Leaves, blanched
- Salt & Pepper
- 12 Lobster Medallions with Shell
- Grilled Yellow, Red and Green peppers cut in squares
- Griiled Squash & Zucchini cut in squares
- 4 Lemon Grass Stalks
- Roast Sweet Potato cut in 1 inch thick slices
- Micro Basil
Instructions
- Season fish with salt & pepper and grill for 1 minute on each side
- Wrap each fish with a callaloo leaf
- Bring coconut milk to a boil with the turmeric, ginger & scotch bonnet
- Place callaloo wrapped fish in liquid and simmer covered until fish is just cooked in the center, approx 4 minutes
- Remove fish and keep warm, simmer sauce and season with salt and pepper
- Season lobster with salt & pepper and a little olive oil and roast in hot oven for 2 minutes
- Assemble grilled vegetable skewers on the lemon grass stalks, keep warm
- In a large soup plate assemble the dish with two pieces of sweet potato at the bottom, place a fish on top, divide all the sauce between the four plates, add three lobster medallions to each dish and stick the fish with the lemon grass and vegetable skewer, top with a little micro basil
- Note: Use spinach or kale if there is no callaloo available.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 420
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Frequently Asked Questions
What is callaloo, and what can I substitute if I can’t find it?
Callaloo is a leafy Caribbean green used here to wrap each grouper fillet before it is poached in the coconut milk broth. The recipe itself provides a substitute: use spinach or kale if callaloo is unavailable. All three are large-leafed greens that can wrap and hold the fish during the 4-minute covered simmer.
What role does the scotch bonnet pepper play in the coconut broth?
The coconut milk is brought to a boil with turmeric, ginger, and scotch bonnet pepper to taste. Scotch bonnet is a very hot Caribbean chili — similar to habanero — so the quantity controls the heat level of the entire broth, which then seasons both the callaloo-wrapped fish and the sauce spooned over the finished plate.
Why is the fish grilled for 1 minute per side before being wrapped and poached?
The initial 1-minute-per-side grill gives the grouper fillet a light sear and helps it hold together when wrapped in the callaloo leaf and placed in the coconut broth. The fish then finishes cooking gently covered in the simmering liquid for about 4 minutes until just cooked through at the center.
