Slash-and-Burn Grouper

Ingredients:

6 6-ounce skin-on black grouper fillets
2 tablespoons Busha Browne's Jamaican Authentic Jerk Seasoning (or other jerk seasoning)
1 teaspoon olive oil
Kosher salt
1/2 cup shrimp stock (see Shrimp in Dill Vinaigrette recipe)
Juice of 2 limes
4 tablespoons unsalted butter, cut into pieces
1 roasted red bell pepper, peeled, seeded, and finely diced
1/2 cup fresh cilantro leaves

Preheat the oven to 375 degrees F.

Cut a pocket horizontally through the fish about 2 inches wide and 2 inches deep, and spread about a tablespoon of jerk seasoning in each fillet. Heat an ovenproof sauté pan over medium heat and when it's hot, add the olive oil. Pat the fillets dry with a paper towel (so they won't stick to the pan), season lightly with salt and lay them in the hot pan. Let the fish brown for 3 minutes and then gently turn them. Place the pan in the oven for 3 to 5 minutes, until the fish has reached an internal temperature of 140 degrees F.

Remove the pan from the oven and transfer the fillets to warm plates. Add the stock and lime juice to the pan, bring to a simmer and reduce by half, 2 to 3 minutes. Remove from the heat and whisk in the butter and then the bell pepper. Pour over the fillets and garnish with cilantro leaves.

Recipe from: Michael Symon's Live to Cook: Recipes and Techniques to Rock Your Kitchen