Poached Grouper with Quinoa - abc27 WHTM

Poached Grouper with Quinoa

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Chef John Reis of Hilton Harrisburg shares a recipe for Poached Grouper with Quinoa and a Vegetable Broth.


4 ea 4-5 oz Grouper fillets

4 servings Quinoa ( see recipe below)

1 tablespoon olive oil

1/2 onion, sliced

1 tablespoon garlic

1/2 carrot, cut in half and sliced

1/4 cup sliced leeks

1 cup white wine

1 cup water

Pinch salt and pepper

1 cup sliced shitake mushrooms

1 cup chiffonade bok choy


- Place the carrots, onions, garlic and leeks in a medium sauté pan and sauté for about 2 minutes.

- Add the wine and cook for another 2 minutes, add the water, salt and pepper and simmer for 10 minutes.

- Add sliced shitake mushrooms, bok choy and stir.

- Season the grouper with salt and pepper and place on top, skin up. Cover and place in a 350 degrees oven for about 5 minutes.

- To serve, place Quinoa in center of bowl, place grouper on top and spoon vegetables and broth around and over the Grouper

For the Herb Quinoa


- 1 tablespoon chopped garlic

- 1 tablespoon chopped shallots

- 1/2 teaspoon chopped fresh rosemary leaves

- 1/2 teaspoon chopped fresh thyme leaves

- 20 ounces chicken stock

- 12 ounces quinoa

- Salt and pepper

- 1 bay leaf

- 1 teaspoon freshly chopped parsley leaves

- 1 teaspoon freshly chopped chives


- Combine the garlic, shallots, rosemary and thyme with 2 ounces of the chicken stock and reduce until the shallots are almost translucent, about 5 minutes.

- Add the quinoa, the remaining stock, salt, pepper and bay leaf and bring to a boil.

- Cover, reduce heat to low and cook until all of the liquid has been absorbed, about 25 minutes. Stir in the parsley and chopped chives.


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