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Sauteed Grouper with Shrimp Sauce

The perfect dish for when you’re craving a decadent seafood meal. It has layers of flavor and is great for special occasions!

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Why it works: Grouper and sauce share more aroma than cooks usually use. They rank in the top 6% of all ingredient pairs, and 12 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

The recipe

Serves 2
Prep30 min
Cook30 min

Ingredients

Contains: milk, wheat, soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By tastykitchen. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Grouper + saucetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together12 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Lemon + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together27,039 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Asparagus + lemontop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together704 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Pepper + garlictop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together27,044 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Asparagus + wheattop 5% of all pairs
    Aroma overlapstrong
    Mentioned together40 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the asparagus

How well each one fits the dish's main ingredients (grouper, lemon, pepper, garlic, wheat, flour, butter):

  1. Tomatobetter flavor fit
  2. Potatobetter flavor fit
  3. Capsicumbetter flavor fit
  4. Asparagusthe original

Fit is the average pairing score against grouper, lemon, pepper, garlic, wheat, flour, butter. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).