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Recipes --> Main Courses --> Mediterranean Grouper

Mediterranean Grouper

With Brad having made the 9th grade basketball team and reaching new levels of hunger after practice, we feel a little like we are on the Atkins diet around here (all meat, all the time!), except that we still eat starches too! So when he had other plans on Saturday night, we took to opportunity to get away from red meat. And no, this isn’t a repeat of our Mediterranean Tuna, except with Grouper. We just aren’t very creative with the names at times!

Serves 2

2 plum tomatoes, coarsely chopped
1 medium sized shallot, chopped
1/4 cup chopped fresh basil
2 6 to 8-ounce grouper fillets (you could use any firm white fish, but grouper is great)
3 tablespoons Kalamata olives, pitted and cut in half
olive oil
salt & pepper

Combine the tomatoes, shallot and basil. Drizzle with a little olive oil, and salt and pepper lightly. Let sit for about 15 minutes. In the meantime, run some olive oil on a sheet of aluminum foil – this is a foil packet meal. Put the grouper on the oiled foil, and spread tomato mixture on top, topping with olives. Fold foil over, completely enclosing the contents. I put the foil packet in a baking dish just in case juices leak. Bake in a 450 degree oven until fish is opaque – for our fillet this was about 20 minutes.

We served this with fresh asparagus, a little brown rice and a bottle of Côtes du Rhône Village.