Guest Author - Vannie Ryanes
Grouper fish is a favorite of mine. It is firm and fleshy and often used in fish stews because it holds up to longer cooking without falling apart. Here it is seasoned and sautéed.
This simple recipe brings out the best of grouper.
1 lb Grouper fillets apprx. 3/4 to 1 inch thick
1 or 2 cloves garlic, minced
2 tblspn parsley
2 tblspn basil (minced fresh if possible)
3 tblspn virgin olive oil (or 3 tblspn grapeseed oil with of pat of melted butter)
Salt and freshly ground pepper to taste
Juice of one lemon
1. Mix all ingredients except fish and lemon juice. Blend well. Let sit for 5 minutes.
2. Put fish in a deep bowl and add mixture. Let sit for a few minutes.
3. Drizzle olive oil in sauté pan. Heat oil over high heat but not to smoking point. Remove pan from heat if necessary.
4. Place fish in pan and lower heat to medium or medium high flame. Sauté about 3 minutes per side. Cover pan and turn heat off. Fish will finish cooking. Good with buttered parsley * rice and fresh sweet peas and baby carrots.
Makes 2 or 3 servings
* Red Snapper and Tile fish may be cooked this way. Both are equally good.
* Fresh parsley is inexpensive and may be frozen in a plastic bag.
FYI - Grouper and Sea Bass are in the same family of fish.
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