Fig leaves

are not a common ingredient in food preparation. I've used, still use, banana leaves (with pork) and have used grape leaves before. So when this guy I know, no wait his name is "Guy", asked me last week if I wanted some of his fig leaves from the huge tree in his yard, well why not?

I did a little research and was pleased to find out that fig leaves work great when poaching fish. As this was our usual "gone fishin' Wednesday", why not use a new ingredient instead of a new fish? 

The fig leaves have a mild flavor with notes of coconut and vanilla and a grassy, herbaceous edge and these flavors will pass through to your poached fish. 

Anyway, with a little planning and looking at my pantry resources, I've created a new menu item for tonight's dinner. 

Fig leaf wrapped fresh Grouper cheeks poached in Black garlic EVOO, served with Porcini mushroom and fresh pink eyed/purple hulled pea risotto, alongside EVOO/butter/Balsamic vinegar/black pepper/minced garlic sliced red beets. 

Grouper cheeks w/S&P

Grouper cheek, compound butter, Tajin, fig leaf

Tasty little package

Ready to poach in Black garlic EVOO

Packages delivered

Served with Porcini & fresh pink eyed/purple hulled pea risotto, and sliced beets

Fig Leaf Wrapped Poached Grouper Cheeks

★★★★★

Poppy's Originals

Prep Time: 45 min Cook Time: 25-30 min Total Time: 1 hr 15 min Difficulty: Medium Servings: 2

INGREDIENTS

8-10 fresh Grouper cheeks

8-10 fresh picked Fig leaves

8-10 heaping tsp. compound butter (see below)

1 cup (+/-) Black garlic EVOO (sub. regular EVOO see notes)*

classic Tajin spice * (see notes)

fresh ground sea salt

fresh fine grind black pepper

Butchers twine

Compound butter (make ahead of time):

1 stick salted butter (room temp)

2 Tbsp. fresh ginger peeled and grated

Zest of one lime

Zest of one Meyers lemon (or regular lemon)

2 Tbsp. fresh parsley (flat leaf or curly), minced

1/2 tsp. kosher salt

1/4 tsp. freshly ground fine black pepper

Combine all ingredients (compound butter) and mix by hand to blend. Put in sealable container and either freeze of refrigerate.

DESCRIPTION

Fig leaves have a mild flavor with notes of coconut and vanilla and a grassy, herbaceous edge. These flavors will pass through to your poached fish.

DIRECTIONS

Wash and dry the fig leaves and set aside. This can be done a couple of days ahead, just stack them in-between paper towels on a sheet of parchment paper, cover leaves with another sheet of parchment paper, put in a sealable plastic bag or container and store in the fridge.

Cut the butcher twine into lengths (8-10 pieces) that will allow you to tie all four sides of the leaves closed (like a package).

Lightly salt & pepper the Grouper cheeks on both sides and set aside.
Arrange the fig leaves on a board, cut the stem off at the base of the leaf and discard stem.
Preheat oven @ 275 degrees.
Build each package by putting a Grouper cheek in the middle of a leaf, add one heaping dollop of compound butter (room temp) on top, lightly sprinkle with Tajin spice mix, fold leaf over cheek mix and tie the leaf up like a package.
Once all 8-10 packages are made, coat the bottom of a heavy roasting dish with Black garlic EVOO*, arrange packets so they are barely touching, and drizzle each with olive oil. There needs to be enough oil to cover the bottom of the pan, do not cover the packets with the oil.
Put the pan in preheated oven on the center rack for 20-30 minutes, poach long enough for the the oil to come up to a low simmer.
Remove from the oven and let cool for 5 minutes. Then cutting twine, plate 4-5 packages per serving, and present with your favorite sides. Enjoy
The leaves are not intended to be eaten.

NOTES

* Tajin spice mix = A unique blend of 100% natural chili peppers, lime & sea salt
* EVOO = Extra Virgin Olive Oil

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