Light, Bright and Succulent!

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Make Light, Bright and Succulent!

Grouper is one of my favorite local fish. If you have never tried grouper, it is a wonderfully light, mild tasting fish somewhat of a cross between bass and halibut. Grouper has a high oil and moisture content which makes it go very well with a number of different dishes and cooking techniques. It cooks up very firm, with big meaty flakes. You can grill it, bake it, poach it, steam it, sauté it, broil it and use it in soups and chowders. Probably the most preferred way to cook it is grilling. The fish is done when the meat becomes opaque and flakes easily with a fork. This particular preparation hits on many high notes bringing the freshness of the sea and the thought of summer to the table.

Grilled Grouper with Tomato, Cucumber & Basil Salad and Broccolini

Serves 4-6

Ingredients

2 1/4 lb grouper filet, roughly 1-1/2 inch thick

2 lemons, juiced

2 tsp fresh oregano, finely chopped

2 tsp fresh rosemary, finely chopped

1 tbsp fresh thyme, finely chopped

1 1/2 tsp sea salt (divided)

1 tsp crushed red pepper flakes

1/2 tsp garlic powder

1/2 cup olive oil

1 bunch broccolini

1 1/2 pint red sweet 100 tomatoes (grape tomatoes can be used as well), sliced into 1/4 inch rounds

1 cup cucumber, small dice

1/2 cup basil, cut chiffonade style

Directions

Tomato, Cucumber & Basil Salad

Place the tomatoes, cucumber and basil in a bowl. Add salt, mix and set aside.

The Marinade

Put the lemon juice, olive oil, garlic powder, 1 tsp salt, finely chopped herbs, and crushed red pepper flakes into a small bowl and whisk vigorously to emulsify.

The Grouper

Place the grouper in an appropriately sized baking dish.

Pour the marinade over the fish.

Cover the fish with plastic wrap and put in the refrigerator for 30 minutes. Because the marinade has a high acidity from the lemon, do not marinade the fish too long as you will make ceviche.

After 30 minutes, remove the fish from the refrigerator and place in a grilling basket.  Add the Broccolini to the marinade to coat and set aside.

Cook grouper in a preheated grill over medium heat for 6 – 8 minutes. Turn the grilling basket and cook the other side for another 6 – 8 minutes.  The general rule of thumb for baking grouper is 10 minutes per inch of thickness with the oven/grill set at 400 t- 450 F but will vary based on the recipe.

When you turn the fish to cook the other side, add the broccolini to the grill. Grill the broccolini turning it periodically to lightly char all sides.

When fish is done, i.e. the meat is opaque and it flakes easily, remove from the grilling basket and let rest for a couple of minutes.

Remove the broccolini and return to the marinade. Cover with plastic wrap and allow the residual heat to finish steaming the broccolini resulting in a beautifully al dente doneness while preserving its gorgeous green color.

To Plate

Cut the grouper into 5 or 6 pieces. Put the grouper on the plate and top with the tomato, cucumber & basil salad. Place several stems of broccolini on the side. Serve and enjoy!

Wild rice with citrus or a rice pilaf would be wonderful accompaniments to this dish.

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