Grouper Mediterranean

In keeping with the fish theme, this week I reached into the recipe box and pulled out a old favorite that I hope will become your new favorite. Several years ago I found a local source for fresh grouper and I needed new way (other than fried grouper sandwiches which are the bomb diggity!) to prepare this wonderful fish. I found a fantastic recipe on Cooks.com for Grouper Mediterranean. Let me show you how it’s done:

Gather your ingredients:

2 lbs. Grouper fillets

1/4 cup of Worcestershire sauce

1/2 cup  lemon juice

1/2 cup all-purpose flour

1/2 cup mushrooms, sliced

1/2 cup artichoke hearts, chopped

1/4 cup green olives, sliced

1/4 cup black olives, sliced

1/4 cup minced onion

1 1/2 cups marinara or spaghetti sauce

1/2 tablespoon of olive oil

1 tablespoon parsley, chopped

1 cup grated Mozzarella cheese (I use good quality parmesan, pecorino and romano)

A word about this recipe

I know that the first time that I made this recipe, I was tempted to skip the steps of battering and frying the fish first. Trust me…..don’t do that. Frying this quickly in just a bit of olive oil adds wonderful flavor and is a perfect foil for the veggies and marinara that will smother the filet. While it may seem like a lot of steps, the prep goes quickly and you will have a very impressive and tasty dinner on the table in no time!

Let’s get started

Combine the lemon juice and Worcestershire sauce in a non-metallic pan and add the grouper fillets. Marinate for at least 5 minutes.

Remove fish from marinade and dredge in flour. Allow fish to sit for an additional 5 minutes to allow the flour to adhere. It will fry up better and the coating will be less likely to fall away from the fish.

Add olive oil to skillet and heat on medium temperature. Add filet and fry.

Take care to turn the fish with a large spatula so as not to disturb the coating. You will be finishing the fish in the oven so do not overcook the filet. The end result should be a lovely golden piece of fish like this:

Remove from the skillet and set aside. Line cooking sheet with parchment and place fish on parchment. Heat oven to 325 degrees.

While the oven heats, begin chopping your vegetables for the saute pan. Onions and mushrooms below:

Chop your olives and artichokes next:

Add all of the vegetables to the saute’ pan and begin cooking at medium heat with a bit of olive oil, if needed. I use artichoke hearts in oil and there is usually enough without needing additional. Cook until hot but not limp.

Spoon hot veggies over the fish on the parchment lined cooking sheet. Cover fish filet completely.

Now top with marinara or spaghetti sauce and sprinkle cheese on top.

Cook until cheese is melted or about 15 minutes. I place the dish under the broiler for about 3-5 minutes, just prior to serving. Monitor closely as the food will go from great to incinerate in a matter of moments!

Wonderful golden grouper peeking out from underneath delicious veggies and spaghetti sauce. This very filling and satisfying dinner is best served with just a piece or two of crusty garlic bread.