Black Grouper Recipe
gulf grouper, artichoke, cipollini onions, kalamata olives, blistered tomatoes, scallion pesto, and black garlic vinaigrette
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Preheat your oven to 400°F (200°C). Rinse the black grouper fillets and pat them dry with a paper towel. Season both sides with salt and black pepper.
- 2
Sauté the Vegetables
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium heat. Add the cipollini onions and sauté for 3-4 minutes until they start to soften. Add the artichoke hearts, kalamata olives, and blistered cherry tomatoes. Cook for an additional 5 minutes, stirring occasionally.
- 3
Add the Fish
Push the vegetable mixture to one side of the skillet and add the seasoned black grouper fillets to the empty side. Drizzle with 1 tablespoon of olive oil and the lemon juice. Cook for about 2-3 minutes until the fish is slightly browned.
- 4
- 5
Prepare the Scallion Pesto
While the fish is baking, blend scallions, olive oil, and a pinch of salt in a food processor until smooth. Adjust seasoning to taste.
- 6
Make the Black Garlic Vinaigrette
In a small bowl, mash the black garlic cloves with a fork, then whisk in 1 tablespoon of olive oil and 1 tablespoon of lemon juice to create a vinaigrette.
- 7
Serve
Once the grouper is done, remove it from the oven. Plate the fish and top it with the sautéed vegetables, scallion pesto, and drizzle the black garlic vinaigrette over the top. Serve immediately.
