Baked Grouper With Chunky Tomato Sauce Food

MEDITERRANEAN-STYLE BAKED GROUPER WITH TOMATOES AND OLIVES

Steps:

• Heat oven to 400 degrees F.
• Pat the fish dry and season with salt on both sides. In a small bowl, combine the spices (cumin, oregano, paprika, and black pepper), and season the fish with the spice mixture on both sides.
• Place seasoned fish in a lightly-oiled baking dish. Add minced garlic on top, then add lemon juice and a generous drizzle of extra virgin olive oil (I used Early Harvest Greek EVOO). Arrange cherry tomatoes and olives on top of the fish fillets.
• Bake in heated oven for 12 to 13 minutes, or until the fish is opaque and easily flakes with a fork.
• Remove from heat and add fresh dill (or your favorite herb). Enjoy!

BAKED GROUPER WITH CHUNKY TOMATO SAUCE

Steps:

• Preheat oven to 425-degrees.
• Combine first 10 ingredients in medium bowl.
• Heat oil in large, heavy skillet over high heat.
• Place fish, skin sides up, in pan: cook for 2 minutes.
• Turn fish over and top with tomato mixture.
• Bring to a boil.
• Place pan in oven, bake for 8 minutes or until fish flakes easily when tested with a fork.

BAKED GROUPER CREOLE/PARMESAN

Steps:

• Add essence ingredients together and mix well, can keep in well sealed jar for 3-6 months.
• Heat oven to 400.
• Mix butter, oil, parmesan and essence in small bowl, whisk till smooth.
• Brush generously on fillets.
• Bake for 15-20 minutes, basting fish with sauce a couple of times.
• Top with herbs in last 5 min of cooking, cook till fish is flaky.
• Sprinkle with lime juice.
• Serve.

HOMEMADE POLENTA SQUARES WITH CHUNKY TOMATO SAUCE

Steps:

• Bring milk, salt and cayenne to boil in larfe saucepan over med. high heat.
• While whisking milk, add cornmeal in a very thin but steady stream. DO NOT LET LUMPS FORM.
• Reduce heat to low.
• Cook uncovered 50-60 minute until polenta is very thick, stirring frequently. It will be ready when you can stand a wooden spoon upright in middle of mixture.
• Meanwhile, melt butter over med. heat.
• Add bell pepper, onion, and garlic. Cook 5 minutes or until tender. Remove with slotted spoon and set aside.
• When polenta is done, add bell pepper mixture and Parmesan to saucepan. Stir to combine.
• Spray 13x9 pan with cooking spray. Spread polenta evenly into pan. Cover and let stand at room temp for 6hrs or until completely cooled and firm.
• Preheat oven to 350°F.
• Cut polenta into 24 squares.
• Pour spaghetti sauce evenly over polenta.
• Bake 20 minutes or until bubbly around edges.
• Remove from oven and sprinkle with provolone.
• Bake 2-3 minutes longer to melt cheese.
• Let stand 5 minutes and loosen edges with spatula.
• Carefully lift out squares and serve.

BAKED GROUPER WITH CHUNKY TOMATO SAUCE RECIPE - (4.1/5)

Steps:

• Preheat oven to 425°. Combine first 10 ingredients in a medium bowl. Heat oil in a large heavy skillet over high heat. Place fish, skin sides up, in pan; cook 2 minutes. Turn fish over; top with tomato mixture. Bring to a boil. Place pan in oven; bake at 425° for 8 minutes or until fish flakes easily when tested with a fork.

CANNED CHUNKY TOMATO AND VEGETABLE SAUCE

Steps:

• Place 9 x 370ml jars with a wide neck in the dishwasher and wash at 65-70 C (around 149 F). Don't wash the lids in the dishwasher if they are new, just wash with hot soapy water.
• Meanwhile, wash all the tomatoes and peppers and scrape the zucchini lightly leaving some colour.
• Peel and chop the onion and peel and mince the garlic.
• Chop the tomatoes, peppers and zucchini into small chunks depending how chunky you want your sauce.
• Throw everything into a large stock pot and bring to the boil stirring every now and then so that you don't get any pieces stuck on the bottom. Once the tomatoes start to cook, the juices are released and you don't need to stir.
• Add the salt and remaining spices and allow mixture to boil over medium heat for about one hour.
• When the mixture has thickened to your liking turn off the heat but leave the sauce on the hotplate. It must not cool down.
• Dry the washed jars and their lids. The jars should still be slightly warm from the dishwasher.
• Fill each jar to just under the brim and seal carefully. Immediately turn jar upside down.
• Repeat until all the jars are filled.
• When the jars have cooled turn the right way up and store.
• This makes a mild sweet sauce which is very nice with pasta especially as a sauce in vegetarian lasagna.
• Edited: Since discussing canning techniques on the forum I felt I should mention that this method is appropriate for tomatoes in Greece which have a high acidic content. They do not spoil even without processing in a water bath. Traditionally Greeks make tomato sauce with tomatoes and salt, nothing else. Furthermore I don't remove the peel or seeds from the tomatoes as they are sweet and do not detract from the flavour. If your tomatoes are different then please process them so that they do not spoil and peel if you know that the skin will be bitter.