- 4 pcs of grouper fillets
- 90 g miso
- 70 g rice vinegar
- 60 g purple cauliflower florets
- 60 g white cauliflower florets
- 60 g green cauliflower florets
- 30 g mirin
- 10 g soy sauce
- extra virgin olive oil
For the recipe of the Japanese grouper and cauliflower skewers, mix the miso, rice vinegar, soy sauce and mirin with a whisk to obtain a homogeneous mixture. Divide the fillets of grouper into pieces, place them in a large bowl and sprinkle them with the sauce over the entire surface. Cover with plastic wrap and marinate in the refrigerator for 8 hours.
Stick the cauliflower florets into 8 sticks, alternating the colors. Place them in a baking pan lined with baking paper, season with a drizzle of oil and a pinch of salt and cook them in a ventilated oven at 180 ° C for 10-15 minutes, covered with aluminum foil to keep the color alive, then remove it and continue under the grill for 2 minutes. Roast the grouper slices in a pan over high heat for 3 minutes per side. Serve with the skewers, adding lime peel and pepper to taste.
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