Last week’s Fish a la Spetsiota was warmly embraced by you my readers and it appears it’s caught the attention of some at Food Network Canada!
Today, I’m going to feature another fish, the grouper. My fish monger seems to always have a decent and fair supply of these fish. They likely come from the waters of Florida and the fish can be the size of a salmon to half the size of a human.
I would characterize grouper as a semi-firm fleshed fish, not as dense as shark or swordfish but something a little firmer than salmon. It’s flavour is mild in flavour and holds up well to the recipe I’m about to show you.
I do enjoy baked fish (almost as much as grilled) and this grouper “en papillote” (in paper) is easy to prepare, easily accessible ingredients and healthy to boot!
Healthy you say? Remember it’s still January, I have my eye towards healthy dishes and this one is a good serving of grouper, some vegetables, olive oil and your one component of decadence…a big, crusty roll of bread who’s only purpose on Earth was to give you the honours of mopping up this lovely, aromatic sauce.
Grouper en Papillote (ÏÎ¿Ï†ÏŒÏ‚ ÏƒÏ„Î¿ Ï‡Î±ÏÏ„Î¯)
1 medium red onion, sliced
1 green bell pepper, sliced
1/4 cup olive oil
2 pints of cherry tomatoes (pre-roasted on high heat in your oven)
1 Tbsp. of minced garlic
1/4 dry white wine
1-2 unpeeled zucchini, sliced
4 (7-8oz.) Grouper fillets
1/4 cup of fresh basil leaves
(or 1/2 tsp. dry basil)
1 tsp. dry Greek oregano
1 tsp. sea salt
1 tsp. fresh cracked black pepper parchment paper
extra-virgin olive oil
Pre-heated 400F oven
- Rinse and pat dry your fillets and season lightly with some salt and pepper, set aside. In a large skillet over medium-high heat, add the olive oil reduce to medium and saute your onions and peppers on for about 6 minutes or until softened and tender. Add the tomatoes, garlic and wine and simmer for another minute. Stir in zucchini and add salt and pepper according to taste and set aside.
- Cut four pieces of parchment paper (about three times the size of each fillet) and layout on your kitchen’s work surface. Set each fillet in the middle and spoon some sauce mixture over each fillet. Top with a few basil leaves and some dried Oregano and fold the sides up towards the middle, fold the two pieces to form a seal in the middle and twist the ends of the paper with your hands. Now secure each end by tying each end with butcher’s twine.
- Place your paper parcels of fish on a large baking sheet and place on the middle rack of your pre-heated oven for 25-30 minutes.
- Carefully transfer to each plate and cut open the packets at your dinner table. Drizzle extra-virgin olive oil over each fish and serve with a seasonal salad, some crusty bread and a dry white wine.
If you are not reading this post in a feed reader or at http://kalofagas.blogspot.com then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author. Â© 2007-2009 Peter Minakis
© 2009 – 2010,
. All rights reserved.