Grouper is a lean, delicious fish, common in Florida but not always available everywhere. Not a problem. This easy stovetop recipe can be used with any firm fish, such as red snapper or mahi-mahi, and at the height of summer, when produce is fresh from gardens and farm stands, it’s a must-try.
If you’ve never had grouper, which is from the sea bass family, know that it’s mild but not tasteless. It’s usually sold without its skin, which is not to be eaten, so if you find it skin-on ask to have it removed or do it yourself. Also know that it is like tuna, orange roughy and other fish in that limited consumption is urged for children, women of child-bearing age and pregnant or lactating women.
Grouper with Tomatoes, Garlic and Basil
Adapted from Gourmet
2 TB extra-virgin olive oil, divided
1 (1-pound) fillet grouper or red snapper, skinned and halved crosswise
1/4 tsp salt
1/8 tsp black pepper
1 medium or 2 small tomatoes, seeded and coarsely chopped
1 clove garlic minced, or to taste
2 – 3 TB thinly sliced fresh basil
– OR –
2 – 3 tsp freeze-dried basil
Starting with a cold skillet, preferably non-stick, and working OFF the heat, put 1 tablespoon of the oil in the skillet. Add the fish, turn to coat on both sides and arrange skinned sides down. Season with salt and pepper.
In a small bowl, toss together the remaining tablespoon of oil and the rest of the ingredients. Mound onto the fish and cover with a tight-fitting lid.
Cook over moderately-high heat until cooked through, about 8 to 12 minutes.
Ella’s Note: My cooked grouper in the right-side photo above was about 1″ at its thickest point and cooked for a little more than 10 minutes. There are so many variables with stovetop cooking, from the heat source to the pan itself, that checking the fish early and often is necessary.
Serves 2
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{ 6 comments… read them below or add one }
What is the reason for starting with a cold pan, if you’re using non-stick?
Nate’s last blog post..Garlic Cheddar Polenta with Shrimp and Asparagus
Hi, Nate. I’m glad you asked.
Not everyone has a non-stick skillet but it can and will stick, even in All-Clad non-stick, unless a lot more oil is used.
I’m wondering if this recipe could be cooked in a steamer, with the fish placed on bamboo (or other large edible) leaves—even on corn husks. The dried leaves seem to have a sort of natural “non-stick” property. Line the steamer with soaked leaves, brush a little oil on the fish, and place the steamer over rapidly boiling water. It’s not so much frying as steaming? I almost wonder if green corn husks would add a little summery-sweet corn flavor? Just a thought.
tess’s last blog post..Stir-Fried Hijiki Rice
Hi, Tess. I think bamboo steamers usually do a super job with fish and this should not be a problem. The soaked leaves could even be used to wrap the fish in a packet. I’ve done it with plantain leaves. Fun ideas! Thanks.
PS – To clarify, I have not used soaked leaves with this recipe or with grouper in general.
Wow thanks for recommending this recipe! It looks fabulous and I can’t wait to try it! What did you use as your side dish? I’d say some asparagus and maybe wild rice?
You’re welcome. It is a good way to make grouper. I don’t remember the side dish, but maybe it was broccoli. I eat a lot of it. Asparagus and wild rice sounds wonderful. I have a good recipe here for a white and wild rice timbale, if you’re ever in the mood to play with food.