Grouper With Tomato And Basil Recipes

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GROUPER WITH TOMATO AND BASIL



Grouper with Tomato and Basil image

Categories     Fish     Tomato     Quick & Easy     Summer     Gourmet

Yield Makes 2 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 (1-lb) piece grouper or red snapper fillet (3/4 inch thick), skinned and halved crosswise
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup coarsely chopped tomato
1 small garlic clove, minced (optional)
2 tablespoons thinly sliced fresh basil
Accompaniment: fresh corn spoon bread

Steps:

  • Working off heat, put 1 tablespoon oil in a 10-inch nonstick skillet and add fish, turning to coat with oil on both sides. Arrange fish skinned sides down and sprinkle with salt and pepper.
  • Toss together tomato, garlic (if using), basil, remaining tablespoon oil, and salt and pepper to taste in a small bowl, then mound on top of fish. Cover skillet with a tight-fitting lid and cook fish over moderately high heat until just cooked through, about 8 minutes.

SKILLET-BRAISED GROUPER WITH TOMATOES, ONIONS, AND CAPERS



Skillet-Braised Grouper with Tomatoes, Onions, and Capers image

Once you get the prep work done, this dish is done in a flash! Grouper is mildly flavored, with a gently firm white flesh, and the tomatoes, onions, and capers in the sauce really shine. Sliced, sauteed zucchini makes a great side dish.

Provided by Bibi

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil, divided
4 (6 ounce) fillets grouper fillets
sea salt and ground black pepper to taste
½ cup chopped red onion
3 cloves garlic, minced
3 cups chopped Roma tomatoes
2 tablespoons red wine vinegar
1 teaspoon agave nectar
¼ cup capers, drained
4 tablespoons snipped fresh parsley

Steps:

  • Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pat grouper fillets dry and add to the skillet. Cook until lightly browned on one side, about 2 minutes. Remove to a plate. Lightly season the uncooked side with salt and pepper. Keep warm.
  • Add remaining olive oil to the same skillet. Cook and stir onion over medium heat for 1 minute. Add garlic and stir for another 30 seconds to 1 minute. Stir in tomatoes, red wine vinegar, and agave. Move the vegetables to one side of the skillet.
  • Return fillets to the skillet, uncooked side-down. Evenly distribute the vegetables around and over the fish. Sprinkle capers on top. Season with salt and pepper. Cook, uncovered, until the thickest part of the fillet flakes with a fork, 4 to 5 minutes.
  • Serve each fillet with vegetables. Garnish with fresh parsley.

Nutrition Facts : Calories 263.9 calories, Carbohydrate 10.5 g, Cholesterol 62.4 mg, Fat 8.9 g, Fiber 2.5 g, Protein 34.9 g, SaturatedFat 1.4 g, Sodium 415.3 mg, Sugar 5.8 g

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