Pan-seared Gulf Grouper Recipe

Preheat oven to 275°F (135°C). In a small ovenproof dish, toss halved cherry tomatoes with 3 tablespoons extra-virgin olive oil, sliced garlic, thyme sprig, 1 teaspoon red wine vinegar, 1/4 teaspoon honey (or sugar), 1/4 teaspoon salt and a pinch of black pepper. Spread in a single layer and roast in the oven for 25–35 minutes, until tomatoes are softened and lightly wrinkled but still hold shape. Remove thyme sprig and let cool. Reserve oil from dish for dressing/frying if desired. Set aside at room temperature.

While tomatoes roast, combine 4 tablespoons room-temperature butter, 1 teaspoon chopped thyme leaves, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/4 teaspoon sea salt and 1/4 teaspoon black pepper in a small bowl. Mix until smooth and homogeneous. Transfer to plastic wrap, form into a small log if desired, and refrigerate until ready to use. Bring to soft but still cool when plating.

Heat 1 tablespoon oil in a medium skillet over medium-high heat. Add diced eggplant and a pinch of salt; sauté 4–5 minutes until starting to brown and softened. Add diced zucchini, red bell pepper and chopped onion; cook 4–5 minutes until vegetables are tender and lightly caramelized.

Push vegetables to the side, add 1 teaspoon tomato paste to the hot pan and cook 30 seconds to bloom. Stir everything together, add minced garlic and cook 30 seconds more until fragrant.

Add 1 cup Israeli couscous to the pan and stir to coat with oil and vegetables. Pour in 1 1/4 cups hot vegetable or chicken stock, bring to a simmer, cover, and reduce heat to low. Cook 8–10 minutes until couscous is tender and liquid is absorbed (check package timing).

Remove from heat, stir in 1 tablespoon chopped basil, 1 tablespoon chopped parsley, 1 teaspoon olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning. Keep warm.

Pat grouper fillets very dry with paper towels. Season both sides with 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Lightly dust both sides with up to 2 tablespoons flour, shaking off excess (optional — helps promote browning).

Heat a large heavy skillet (preferably stainless steel or cast iron) over medium-high heat until hot. Add 2 tablespoons neutral oil and swirl to coat. When oil shimmers and just starts to smoke, carefully place fillets in the pan away from you. Do not overcrowd.

Sear fish undisturbed for 2.5–3 minutes until a golden-brown crust forms on the bottom. Flip gently with a spatula and add 2 tablespoons unsalted butter to the pan. Tilt the pan slightly and spoon the melted butter over the top of the fillets (basting) for another 1.5–2 minutes, or until the fish reaches an internal temperature of 125–130°F (51–54°C) for medium and flakes easily. Total cook time will depend on thickness.

Transfer fillets to a warm plate and rest for 2 minutes. Top each fillet with a slice or spoonful of the prepared thyme-lemon butter to begin melting over the warm fish.

Spoon a generous portion of ratatouille couscous onto the center of two warmed plates. Arrange a pan-seared grouper fillet on top or slightly beside the couscous.

Spoon several confit tomatoes and a little of their flavored oil alongside or atop the fish. Add a small handful of microgreens or baby arugula, if using, and place lemon wedges on the plate.

Drizzle a little of the reserved confit tomato oil or a faint stream of extra-virgin olive oil around the plate. Serve immediately while the fish is warm and the thyme-lemon butter is melting.