Basa Grouper Fillet With Coconut Pomodoro Sauce Recipe

Prep fish

Pat the fillets dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Dust

Place 1/2 cup flour on a plate. Lightly dredge each seasoned fillet in the flour, shaking off excess. This will help create a light crust and protect the fish in the pan.

Pan-sear

Heat a large nonstick or stainless skillet over medium-high heat. Add 2 tbs neutral oil and 1 tbs unsalted butter. When the butter foams and the oil shimmers (about 1 minute), add the fillets presentation-side down (skin-side if present). Do not overcrowd; cook in two batches if needed. Sear for 3–4 minutes without moving, until the underside is golden-brown.

Finish

Carefully flip the fillets and reduce heat to medium. Cook another 2–3 minutes until the fish is opaque and flakes easily (internal temperature about 140–145°F / 60–63°C). Remove to a warm plate and tent loosely with foil while you finish the sauce.

Sweat aromatics

In the same skillet used for the fish (wipe out excess burnt bits but leave browned fond), add 1 tbs extra-virgin olive oil and place over medium heat. Add the minced shallot and sauté 2–3 minutes until soft and translucent. Add the 3 minced garlic cloves and 1/4 tsp crushed red pepper flakes and cook 30–45 seconds until fragrant, stirring so the garlic doesn't brown.

Build tomato base

Stir in 1 tbs tomato paste and cook 1 minute to deepen the flavor. Add the 14 oz crushed tomatoes, scraping any brown bits from the bottom of the pan. Bring the mixture to a gentle simmer.

Add coconut and season

Lower heat to maintain a gentle simmer and stir in 3 tbs unsweetened coconut milk. Add 1/2 tsp sugar if tomatoes taste too acidic. Season with 3/4 tsp kosher salt and 1/2 tsp black pepper. Let the sauce simmer, uncovered, 6–8 minutes to meld flavors and slightly reduce.

Finish and add basil

Remove from heat and stir in the chiffonade of 6 basil leaves. Taste and adjust seasoning (add more salt or pepper if needed). If you prefer a smoother sauce, use an immersion blender for 10–15 seconds to slightly emulsify; otherwise leave it textured.

Rewarm the cooked rice if necessary (microwave 2–3 minutes covered, or steam briefly). Spoon 1 cup of rice onto each plate.

Place a hot fillet on top of the rice. Spoon 1/3 to 1/2 cup of the warm coconut pomodoro sauce over each fillet, making sure some sauce pools on the rice.

Garnish each plate with a fresh basil leaf and a lemon wedge. Serve immediately so the fish stays crisp and the sauce is warm.