Red Lentil-Crusted Grouper With Saag

• 1 medium onion, diced
• 1/4 cup garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 tablespoons curry powder
• 4 tablespoons plus 1/4 cup sunflower oil
• 8 cups spinach, chopped
• 1/4 cup yogurt
• sea salt
• 2 tablespoons orange zest, chopped
• 2 tablespoons lemon zest, chopped
• 1 tablespoon sugar
• lemon juice
• 1 cup red lentils
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• 1 teaspoon coriander seeds
• 2 pounds grouper, cut into 2-ounce pieces
• 1 cup orange supremes
• 1 cup fresh cilantro leaves

1. In a large saute pan over high heat, combine the onion, garlic, ginger, curry powder and 2 tablespoons of the oil.
2. Cook until the onion begins to color, about 4 minutes.
3. Mix in the spinach and cook until it just wilts, about 5 minutes.
4. Drain any liquid in the pan through a colander.
5. Return the spinach to the pan and mix in the yogurt.
6. Season with salt and set the saag aside.
7. In a small pot over high heat, combine the citrus zests with enough water to cover and boil for 1 minute.
8. Strain off the water and replace with fresh water.
9. Repeat the process three times.
10. Transfer the zests to a blender.
11. Add the sugar, lemon juice to taste and 2 tablespoons of the oil.
12. Puree on high speed until very smooth, about 3 minutes.
13. With the motor running, add 3 tablespoons water to emulsify the citrus puree.
14. Season with salt, transfer to a bowl and clean and dry the blender.
15. Combine the lentils and spices in the clean blender.
16. Blend at high speed until the lentils are reduced to a powder.
17. Transfer the lentils to a flat dish.
18. Season the grouper with salt, then dredge the fish pieces through the lentil mixture, shaking off the excess.
19. In a large saute pan over high heat, saute the fish in the remaining 1/4 cup oil until crisp on all sides, 8 to 10 minutes total.
20. Arrange the fish on four dinner plates.
21. Place several spoonfuls of the curried spinach and the citrus sauce alongside.
22. Garnish with the citrus segments and the cilantro.
23. Serve immediately.

onion, garlic, fresh ginger, curry powder, sunflower oil, spinach, yogurt, salt, orange zest, lemon zest, sugar, lemon juice, red lentils, cumin seeds, mustard seeds, coriander seeds, grouper, orange supremes, fresh cilantro

Taken from www.foodrepublic.com/recipes/red-lentil-crusted-grouper-with-saag-recipe/ (may not work)