Personal chef Jorge Marquez wants you to know one thing about healthy eating: it doesn’t have to be a snoozefest.
Born in Florida but raised in the coastal region of Colombia and then Miami, Marquez combined his Caribbean and Latin American influences to create a simple and nutritious tropical grouper recipe just for South Tampa Magazine readers. Served with coconut quinoa (which can be substituted with rice, Marquez says) and a green salad, this meal fits gluten-free, pescatarian and even paleo diets, if eaten without the quinoa.
Learn more about Chef Jorge Marquez and his services at chefjorge.com or (305) 431-1252
PAN-SEARED FLORIDA GULF GROUPER
Passionfruit glaze | mango and pineapple salsa | toasted coconut quinoa
INGREDIENTS (2 servings)
2 6-ounce grouper filets
Salt and pepper
SALSA
½ cup fresh diced pineapple
½ cup fresh diced mango
⅓ cup diced red onion
⅓ cup chopped cilantro
2 fresh squeezed limes
GLAZE
2 passionfruits
½ tbsp. agave
1 pinch of red pepper flakes (optional)
Salt and pepper to taste
QUINOA
1 ½ cup canned unsweetened coconut milk
1 cup quinoa
½ tsp. agave
Salt to taste
PREPARATION — FISH
1. Once you have all the ingredients ready, preheat oven to 375°
2. Grab your favorite non-stick pan and set the stove to medium-high. Do not add any oil to the pan while you are heating it up.
3. Once the pan is hot enough, add a tablespoon of your favorite cooking oil
Tip From The Chef:
“Squeeze lemon or lime juice on both sides of the fish as it cooks to help bring out the flavor. Also, don’t be afraid of seasoning. Have fun with it.”
GLAZE
In a mixing bowl, place agave, passionfruit, pepper flakes, salt and pepper, and mix all together.
SALSA
In a mixing bowl, add pineapple, mango, onions, cilantro, lime juice, salt and pepper, and mix all together.
QUINOA
1. In a saucepan, add quinoa, coconut milk, ½ cup of water, agave and salt to taste, and stir
2. Bring to a simmer on medium-high, then cover it and turn to low heat
3. Cook for about 10 minutes or until the liquid has evaporated and the quinoa is fluffy
PLATING
1. Add ½ cup to 1 cup of quinoa to the plate
2. Place one fillet of fish on top of quinoa
3. Add a spoonful of the salsa on the top of the fish
4. Drizzle the fish and around it with the passionfruit glaze
BABY FIELD GREENS SALAD
Berries | toasted pecans | strawberry, maple, balsamic vinaigrette
INGREDIENTS (2 servings)
SALAD
1 bag baby field greens
½ cup raspberries
½ cup sliced strawberries from top to bottom
½ cup blueberries
½ cup blackberries
PECANS
1 cup raw pecans
1 tbsp. all-natural pure maple syrup
Pinch of cayenne pepper
Pinch of salt
VINAIGRETTE
1 cup fresh strawberries
1 tbsp. all-natural pure maple syrup
½ tbsp. Dijon mustard
1 tbsp. balsamic vinegar
Pinch of salt and pepper
PREPARATION — PECANS
1. Have a sheet pan with parchment paper ready
2. In a mixing bowl, add the raw pecans, maple syrup, cayenne and salt, mix all together and place on the sheet pan
3. Place in the oven for about five minutes until toasted
Tip From The Chef:
“Be careful not to burn the pecans. I suggest you put on a timer so you don’t forget.”
4. Once toasted, remove pecans from oven and let cool
VINAIGRETTE
1. In a blender, add straw-berries, maple syrup, Dijon mustard, balsamic vinegar, salt and pepper
2. Blend until smooth
PLATING
1. In a mixing bowl, add the field greens, berries and about 2 tbsp. of the vinaigrette. Mix all together and place on a salad plate.
2. Top with toasted pecans, and add more vinaigrette, if you wish
