GROUPER SEVICHE WITH GREEN BEAN SALAD

3/4 pound grouper or red snapper*
3/4 cup plus 2 tablespoons fresh lemon juice, divided use
6 tablespoons olive oil, divided use
1 tablespoon coriander seeds, lightly crushed
1 jalapeno pepper, sliced
1 tablespoon kosher salt
3 ounces haricots verts or small green beans, cut widthwise into 1/4-inch slices
1 small shallot, finely chopped
1 tablespoon tomato, peeled, seeded, and diced
salt and pepper (to taste)

In a 13x9x2-inch baking dish, combine the grouper, 3/4 cup lemon juice, 2 tablespoons olive oil, coriander seeds, jalapeno, and salt and mix to combine. Cover with plastic wrap and refrigerate for 2 to 4 hours or overnight, stirring occasionally. The fillets should be opaque throughout.

Blanch haricots verts until al dente, 1 to 3 minutes. Rinse under cold water and drain.

Combine beans with shallot and tomato. Toss with 4 tablespoon olive oil and remaining 2 tablespoons lemon juice and season with salt and pepper.

Remove the grouper, draining any excess marinade. Arrange on a plate top with green bean salad. Season with salt and pepper.

*NOTES:
Seviche is a refreshing and unexpected appetizer on the Passover table. Here marinated grouper is topped with colorful green bean salad. When serving seviche, always use the freshest fish available and prepare it the day you buy it. If you like the recipe, you may want to try a non-kosher version, substituting scallops for the fish.

Servings: 4
From: Chef Rafi Cohen
Source: The Atlanta Journal-Constitution, 3/29/01