Grouper With Tomato And Basil Food

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

Ingredients

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

Ingredients

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

BAKED GROUPER WITH CHUNKY TOMATO SAUCE

Baked Grouper with Chunky Tomato Sauce image

Make and share this Baked Grouper with Chunky Tomato Sauce recipe from Food.com.

Provided by skat5762

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 1/2 cups chopped seeded tomatoes (about 4 medium)
1/4 cup chopped green onion
1/4 cup dry white wine
1 tablespoon chopped fresh basil
1 teaspoon capers
1 teaspoon instant minced garlic
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon black pepper
2 teaspoons olive oil
4 (6 ounce) grouper fillets

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.

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