Some of the nourishing issues about meals is usually neglected within the dialog about well being: the human connections it fosters.
In his debut cookbook, “Ghana to the World,” written with Korsha Wilson, Ghanaian American chef Eric Adjepong faucets into the ability of meals to attach us with previous generations, who we’re immediately and to others.
Within the e-book, Adjepong explains how his cooking is a bridge between the cultures and continents he was steeped in, and the way it honors custom whereas embracing fashionable sensibilities. Adjepong’s meals is a path for expressing his distinctive perspective and sharing it with those that make his recipes (and eat at his new restaurant, Elmina, in D.C.).
This recipe, tailored from the e-book, gives that deeper connection and can also be wholesome within the extra customary sense of the phrase. It options fillets of pan-seared grouper (or different agency, white fish) topped with a daring, contemporary salsa that’s full of herbs, spiked with garlic and sizzling peppers, and made crunchy with peanuts.
Whereas it touches on the Ghanaian custom of utilizing peanuts in snacks, soups and stews, it additionally displays Adjepong’s modern culinary perspective. One style, and also you’ll perceive why he made this salsa a signature condiment on the menu at East Finish Bistro in Accra, Ghana.
Fortunately, this recipe leaves you with additional salsa, which you need to use to decorate up sandwiches, burgers, potatoes, eggs, roasted hen and extra. Its sturdy taste is sure to make you’re feeling some cross-continental reference to Ghana and, hopefully, an across-the-table connection to these you’re consuming with.
Seared Grouper with Peanut Salsa
A daring salsa – full of herbs, garlic, sizzling peppers and peanuts – makes an exciting topping for pan-seared grouper (or any agency white fish you want). You’ll find yourself with extra salsa than you want for this recipe. It can be used to decorate up sandwiches, burgers, potatoes, eggs, roast hen and extra. One style, and also you’ll perceive why chef Eric Adjepong made it a signature condiment on the menu at East Finish Bistro in Accra, Ghana, and featured it in his debut cookbook, “Ghana to the World.”
For the salsa
¼ cup roasted, unsalted peanuts
½ cup loosely packed contemporary cilantro leaves, finely chopped
½ cup loosely packed contemporary curly parsley leaves, finely chopped
½ cup finely chopped contemporary chives (from 1 giant bunch)
6 scallions, finely chopped
4 garlic cloves, minced or finely grated
2 medium jalapeño peppers, stemmed, seeded and finely chopped (¼ cup)
1 medium shallot, minced (¼ cup)
2½ tablespoons contemporary lime juice (from 1 to 2 limes), plus extra to style
2 tablespoons contemporary oregano leaves, finely chopped
2 tablespoons pink wine vinegar
1 teaspoon crushed pink pepper flakes, plus extra to style
¾ teaspoon freshly floor black pepper
¼ teaspoon advantageous salt, plus extra to style
⅓ cup extra-virgin olive oil
For the fish
4 (6-ounce) or 2 (12-ounce) skinless grouper fillets, or different agency white fish, similar to cod
1½ tablespoons all-purpose flour
¼ teaspoon advantageous salt
¼ teaspoon freshly floor black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons contemporary lemon juice (from ½ lemon)
Make the salsa: Utilizing a mortar and pestle, crush the peanuts into small items. (Alternatively, you possibly can place the peanuts in a small ziptop bag and crush them with a mallet or rolling pin; or pulse them in a mini meals processor.)
In a medium bowl, stir collectively the peanuts, cilantro, parsley, chives, scallions, garlic, jalapeños, shallot, lime juice, garlic, oregano, vinegar, crushed pink pepper flakes, black pepper and salt till nicely mixed. Drizzle within the oil, whisking continually, till nicely mixed. Style, and season with extra salt, lime juice and crushed pink pepper flakes, if desired. You must have about 1⅓ cups.
Make the fish: Pat the fish dry, then mud either side with the flour, shaking off extra, and sprinkle throughout with the salt and pepper.
In a big (12-inch) nonstick skillet over medium-high warmth, warmth the oil till shimmering. Place the fish within the pan and prepare dinner, with out transferring, till properly browned on the underside, 3 to five minutes. Use a skinny, non-scratch, heat-resistant spatula to flip the fish. Add the butter and lemon juice and prepare dinner, basting the fish with the lemon butter, till it’s golden brown and flakes simply underneath the tines of a fork, one other 3 to six minutes, relying on the thickness of the fillets. Take away from the warmth and divide the fillets amongst particular person plates, slicing them in half, if wanted. High with about 3 tablespoons of the salsa and serve straight away.
Yield: 4 servings
Whole time: 40 minutes
Storage: Refrigerate the salsa for as much as 4 days; convey to room temperature earlier than serving. Refrigerate the fish for as much as two days.
Substitutions: Dislike cilantro? Use extra parsley. Sub curly parsley for flat-leaf parsley. Not a fan of warmth? Cut back the jalapeños and/or crushed pink pepper flakes, or skip them completely. Swap peanuts for cashews. Nut-free? Strive the salsa with toasted unsalted pumpkin seeds (pepitas). Crimson wine vinegar could be modified with white wine vinegar. Gluten-free? Use a gluten-free all-purpose flour combine.
Tailored from “Ghana to the World” by Eric Adjepong with Korsha Wilson (Clarkson Potter, 2025).
