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Half Moon Bay Resort “Rocks It” Executive Chef Sowa’s Coconut Poached Grouper with Lobster Medallions

  • Author: Executive Chef Steve Sowa
  • Yield: 4 1x


The complete name is Coconut & Tumeric Poached Grouper With Roast Lobster Medallions & Grilled Vegetable-Lemon Grass Skewer.


  • 4 x 5oz 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


  1. Season fish with salt & pepper and grill for 1 minute on each side
  2. Wrap each fish with a callaloo leaf
  3. Bring coconut milk to a boil with the turmeric, ginger & scotch bonnet
  4. Place callaloo wrapped fish in liquid and simmer covered until fish is just cooked in the center, approx 4 minutes
  5. Remove fish and keep warm, simmer sauce and season with salt and pepper
  6. Season lobster with salt & pepper and a little olive oil and roast in hot oven for 2 minutes
  7. Assemble grilled vegetable skewers on the lemon grass stalks, keep warm
  8. 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
  9. Note: Use spinach or kale if there is no callaloo available.
  • Category: Entree
  • Cuisine: Caribbean
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