The subtle flavor of melt in your mouth Mérou will have you fall in love with this fish at first bite.
This delicious Mérou filet topped with a local celery butter and accompanied by breadfruit and carrots is a family meal that you will prep over and over again. Hey! You will even make it for your guests on occasion. And when you do, make sure to accompany it with a crisp white wine. Hmmm… delicious! Perfect pair.
This simple preparation will leave you feeling like a true chef.
Mérou or Grouper
Also known as grouper, this marine fish is from the family of Serranidae, has a large head and a very wide mouth. It lives in rather warm waters and favors rocky bottoms.
This fish does not require much preparation, especially if you’re using it in fillet. It is particularly tasty when braised or pan-fried till golden.
For this recipe I have chosen the later, and topped my filets with a delicious citrus butter with onion crunch and tasty aromas of local celery.
Cooking the whole mérou/grouper is also an interesting alternative like in a court-bouillon. You can also explore other cooking methods and eat it in skewers, bouillabaisse or even in a creamy chowder like soup.
Local celery leaves
Our local celery leaves add an element that is so distinctive to this dish. This leafy green resembling parsley is known as celeriac or leafy celery. The stems are thin and crunchy and deliver a nice nutty flavor.
You can use it your cooking like you would any fresh herb by mincing or chopping coarsely.
Celery leaves deliver antioxidant protection with its rich vitamin E contents. They also deliver minerals, fiber, macronutrients and have a great balance of calcium, magnesium and phosphorus that are beneficial for bone, joint and ligament health while strengthening nerve and muscle function. So many good reasons to chop some and add in your vinaigrettes, salads, smoothies, soups and stews I’d say.
Breadfruit and carrots: a perfect pair
The delicious flavors of the lemony butter sauce mixed with the sweetness of the carrots and interesting taste of the breadfruit, deliver mouth-watering goodness in every bite. These pair perfectly with the fish. Try for yourself, and let me know what you think.
If you don’t have breadfruit, opt for boil potatoes. This combination will work just as well, but believe me when I say that I definitely recommend you try to get your hands on that breadfruit. What a treat! You won’t regret it.
A perfect pan
To sauté your fish, try using an oval pan. My Mauviel pan is just perfect for the job and allows me to go straight from stove top to table in a very elegant way. This versatile copper pan with bronze handles is a sight for the eyes, and a great addition to any kitchen. True French master handcrafting!
Little did I know I would use it so often when my in-laws offered it to me for Christmas. But I’ve put it to good use, as you will notice through my blog as it comes back often to the table .
I truly hope you enjoy making this recipe and love devouring it.
Happy cooking and bon appétit!
Mérou filet in local celery butter with breadfruit and carrots
Delicious melt in your mouth filet of fish recipe. This Mérou filet in local celery butter with breadfruit and carrots is a recipe to keep for any occasion.
- 1.2 lb mérou filet (2 filets - aka Grouper)
- 1 carrot
- 1 cup diced red onions (or shallots)
- 1 cup chopped local celery
- 1 boiled breadfruit
- 1 stick butter (about 8 tablespoons)
- 2 tbsp olive oil
- 2 tbsp heavy cream
- 1 lime juice
- salt and pepper to taste
Start by peeling your breadfruit and cutting it into about 8 large slices and boiling it lightly salted water for 30 minutes, until tender.
Slice your carrot.
In a small pan, place your carrot slices and cover with water (about 2 cups). Add salt, pepper and 1 tablespoon butter and let cook 10 minutes over medium heat.
In the mean time, dice your onions and cook them in a small pan with remaining butter, lime juice and cream. Stir well.
Add in the chopped local celery, reserving 2 tablespoons to garnish.
Add 2 tablespoons of your carrot water to your butter sauce. Reserve the rest of the carrot butter.
Salt and pepper to taste.
In an oval pan, add your olive oil. Tap dry your filet of fish in paper towel and sauté over light heat, 2 minutes on each side, seasoning lightly with salt and pepper to taste.
Once cooked, center your filet of fish in the pan, and surround with boiled breadfruit.
Pour carrot bouillon all over.
Add your sliced of carrots.
Top all with celery, onion and lemon butter.
Garnish with fresh leftover local celery.
Serve immediately and enjoy.
I love my Mauviel pan which is so versatile and practical in a kitchen. Plus it is so gorgeous that it goes straight from the kitchen to your table. You can get it on Amazon.