Paleo Steamed Grouper with Ginger and Scallions
Delight your taste buds with this Paleo Steamed Grouper with Ginger and Scallions—a light, nutrient-packed dish that exudes elegance and simplicity. This health-conscious recipe showcases tender, flaky grouper fillets infused with the aromatic warmth of fresh ginger and the subtle sweetness of scallions. Steamed to perfection, the fish is drizzled with a savory Paleo-friendly sauce made from coconut aminos and sesame oil, ensuring a burst of umami in every bite. With a quick prep time and clean cooking method, this gluten-free and dairy-free recipe is perfect for a weeknight dinner or a refined yet effortless meal. Pair it with steamed vegetables or cauliflower rice for a wholesome, restaurant-quality Paleo dining experience at home.
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Recipe Information
Ingredients
- 1 lb grouper fillet
- 1 oz fresh ginger
- 3 stalks scallions (green onions)
- 2 tbsp coconut aminos
- 1 tsp sesame oil
- 0.5 tsp sea salt
- 0.25 tsp black pepper
- 2 cups water
- 2 tbsp fresh cilantro (optional garnish)
Instructions
Prepare the fish: Rinse the grouper fillet under cold water and pat dry with a paper towel. Season both sides with sea salt and black pepper.
Slice the fresh ginger into thin matchsticks and set aside. Chop the scallions into thin strips, separating the white parts from the green parts.
Set up a steaming apparatus: Fill a large pot or wok with 2 cups of water. Place a steaming rack or basket above the water line. Bring the water to a simmer over medium heat.
Place the grouper fillet on a heatproof plate that fits inside the steamer. Scatter the ginger matchsticks and the white parts of the scallions evenly over the fish.
Carefully place the plate with the fish onto the steaming rack inside the pot or wok. Cover with a lid and steam for 12-15 minutes, or until the fish flakes easily with a fork.
While the fish steams, mix the coconut aminos and sesame oil in a small bowl to create a Paleo-friendly sauce.
Once the fish is cooked, carefully remove the plate from the steamer using tongs or oven mitts. Pour the sauce evenly over the fish. Garnish with the green parts of the scallions and optional fresh cilantro.
Serve immediately alongside steamed vegetables or cauliflower rice for a complete Paleo meal.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1964 mg | 85% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 6.8 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 2150 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
