Wild Caught Grouper Filet alla Pescatora
Grouper is a white fish, coming especially from the Atlantic Ocean. It usually has a stout body and a pretty large mouth, and it can be weighing up to 500-600 lb.
Its meat is white and not fishy at all, pretty similar to Chilean sea bass, has some similarities to cod as well. This is a pretty easy but tasty recipe that bring out all the flavor of the ocean of this healthy and light fish.
Wild Caught Grouper Filet alla Pescatora
Step 1
Put a thin layer of EVOO on a stainless steel sheet (like the ones you would use to bake cookies), then put the filet of wild caught grouper on it. Season with sea salt, black pepper and lay fresh cherry tomatoes cut in half (or sundried tomatoes), capers and taggiasca olives, adding fresh parsley, and / or fresh lemon juice, and / or chili pepper flakes, and / or garlic powder if desired.
Step 2
Put the fish in the oven at 350F for 15-20 minutes, and enjoy while still hot. Pairs extremely well with a seasonal side salad and a Pinot Grigio or a Chardonnay!
St.
Ingredients (4 ppl)
2 * 8 oz grouper filet
½ cup cherry tomatoes
½ cup taggiasca olives
1 tbsp capers
Salt and pepper to taste
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