Wild-Caught Grouper Recipe

Prepare the Broth

In a large pot, heat olive oil over medium heat. Add minced garlic and diced onion, sauté until translucent.

Add Tomato and Lobster Broth

Stir in the tomato paste and cook for 2 minutes. Add the crushed tomatoes and lobster broth. Bring to a simmer.

Cook Shellfish

Add the clams and mussels to the pot. Cover and cook for about 5 minutes or until they open. Add shrimp and scallops, simmer for an additional 3-4 minutes.

Seared Grouper

In a separate pan, heat olive oil over medium-high heat. Season grouper fillets with salt and black pepper. Sear for 3-4 minutes on each side until golden brown and cooked through.

Combine and Serve

Ladle the rich tomato lobster broth and shellfish into bowls. Top with seared grouper and garnish with chopped parsley and a squeeze of lemon juice. Serve with lemon herb aioli on the side.