FRONTIERE'S GROUPER WITH ZA'ATAR AND TOMATO
Provided by Rozanne Gold
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Cut tomatoes in large pieces.
- In medium nonstick skillet, heat one tablespoon of the olive oil.
- Saute garlic and onion until soft. Add tomatoes and cook 10 to 15 minutes, until very soft but still chunky. Stir in za'atar, salt, pepper and lemon juice. Cook one minute. Keep warm.
- Sprinkle fish with salt and pepper. Heat one tablespoon olive oil in large nonstick skillet. Saute fish over high heat for 3 to 4 minutes on each side.
- To serve, spoon sauce on bottom of 4 plates. Put fish on top. Garnish with asparagus arranged like spokes of a wheel and sprinkle with lemon juice.
Nutrition Facts : @context http, Calories 293, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 1 gram, Sodium 1084 milligrams, Sugar 8 grams
SKILLET-BRAISED GROUPER WITH TOMATOES, ONIONS, AND CAPERS
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
Time 25m
Yield 4
Number Of Ingredients 10
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
GROUPER WITH TOMATO AND BASIL
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.
GRILLED FILLET OF GROUPER WITH ROASTED CIPOLLINI AND TOMATOES
Enjoy Chuck Hughes' fresh grilled grouper fillet mixed in with a rich garlic confit and delicious roasted cipollini and cherry tomatoes.
Provided by Chuck Hughes
Categories main-dish
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- For the garlic confit: Heat the oil and garlic in a small saucepan over low heat until the garlic is tender, about 30 minutes. Set aside.
- For the grouper: In a mortar and pestle, mix 1 1/2 tablespoons oil with the garlic, rosemary, thyme and chile. Rub the mixture over the fish and cover with plastic wrap. Refrigerate for 1 hour.
- Preheat the oven to 350 degrees F (180 degrees C).
- Heat the remaining 1 1/2 tablespoons oil in a skillet over medium-high heat. Sprinkle the fish with salt and pepper, then sear on the skin side until crisp and golden brown, about 5 minutes. Continue cooking in the oven until the flesh is flaky, about 25 minutes.
- For the roasted cipollini and tomatoes: Heat the oil in a medium pan over medium-high heat. Add the cipollini and cook until tender, about 15 minutes. Add the tomatoes and garlic confit without the oil (just the garlic cloves). Cook over high heat until the cipollini are golden brown, about 5 minutes. Add the butter and season with salt and pepper.
- To serve, transfer the grouper to a platter, top with preserved lemons and drizzle with olive oil. Spoon the roasted cipollini and tomatoes on top of the fish. Garnish with the cilantro and parsley.
- Wash the lemons very well. Cut each lemon lengthwise in quarters without slicing all the way through, leaving the lemons whole. Place the lemons in a sterilized jar. Add the salt, lemon juice, peppercorns and kaffir lime leaves and mix well. Add more lemon juice if needed to just cover the lemons. Close with a lid and refrigerate. Stir the lemons every day or two to help dissolve the salt. Allow the lemons to cure for at least 1 week. Rinse under cold water before using.
ZA'ATAR TOMATOES
Make and share this Za'atar Tomatoes recipe from Food.com.
Provided by Elmotoo
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F.
- Core tomatoes & slice into thick rounds (thirds or fourths).
- Place in 1 layer on a large sided baking sheet. Drizzle a small amount of olive oil on each tomato & sprinkle za'atar on top.
- Bake for 10 minutes or until hot but not mushy.
Nutrition Facts : Calories 92.4, Fat 7.1, SaturatedFat 1, Sodium 9.2, Carbohydrate 7.1, Fiber 2.2, Sugar 4.8, Protein 1.6
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