Braised Black Grouper Recipe
Braised Fennel / Summer Squash / Artichokes / Carrots
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Slice the fennel bulb, summer squash, and carrots into thin strips. If using fresh artichokes, prepare them by removing the tough outer leaves and cutting them into quarters.
- 2
Sauté the Vegetables
In a large, deep skillet or Dutch oven, heat the olive oil over medium heat. Add the fennel, summer squash, carrots, and artichoke hearts. Sauté for about 5-7 minutes until the vegetables are slightly softened.
- 3
Add Aromatics
Stir in the minced garlic, thyme, salt, and black pepper. Cook for an additional 2 minutes until fragrant.
- 4
Deglaze the Pan
Pour in the white wine and vegetable broth, scraping any bits from the bottom of the pan. Bring to a simmer.
- 5
Braised Grouper
Nestle the black grouper fillets into the vegetable mixture. Cover and reduce the heat to low. Allow to braise for about 15-20 minutes, or until the fish is cooked through and flakes easily with a fork.
- 6
Serve
Gently remove the grouper fillets and place them on plates. Spoon the braised vegetables and broth over the top. Serve warm.
