Grilled Fillet of Grouper with Roasted Cipollinis and Tomatoes

  • prep time30 min
  • total time 55 min
  • serves 8-10

Enjoy Chuck Hughes' fresh grilled grouper fillet mixed in with a rich garlic confit and delicious roasted cipollinis and cherry tomatoes.

46 Ratings
Directions for: Grilled Fillet of Grouper with Roasted Cipollinis and Tomatoes

Ingredients

Garlic Confit

12 garlic cloves, peeled, whole

1 cup olive oil (250 ml)

Grilled Grouper

2 lb(s) (1 kg) fresh grouper fillet with skin left on

3 Tbsp olive oil (45 ml)

1 red chili pepper, minced

4 clove of garlic, minced

4 sprig of rosemary, minced

4 sprig of thyme, minced

Salt and pepper

Roasted Cipollinis And Tomatoe

1 Tbsp olive oil (15 ml)

24 cipollini onions

24 cherry tomatoes

2 Tbsp butter (30 ml)

Salt and pepper

Garnish

1 Tbsp olive oil (15 ml)

A handful of preserved lemons, finely chopped

A handful of parsley

A handful of cilantro

Directions

Garlic Confit

1. In a small saucepan on low heat, heat oil and garlic for about 30 minutes until tender. Keep aside.

Grilled Grouper

1. In a mortar and pestle, mix half of the olive oil with the remaining ingredients to make a rub to flavor the fish. Rub the fish and cover with plastic wrap. Keep refrigerated for 1 hour.

2. Preheat oven to 180 C (350 F).

3. When the fish is ready, heat the remaining oil in a skillet and sear the fish on the skin side for about 5 minutes until crispy and golden brown. Continue cooking in the oven for about 25 minutes or until the flesh is flaky.

Roasted Cipollinis And Tomatoe

1. In a medium pan, heat oil on medium high heat. Add the cipollini onions and cook until tender, about 15 minutes. Next, add the cherry tomatoes and the garlic confit without the oil (just the garlic cloves). Continue cooking for 5 minutes on high heat until the cipollini onions are golden brown. Add butter. Season with salt and pepper.

2. Remove the grouper from the oven, add the preserved lemon on top and drizzle with olive oil. Transfer the roasted cipollini onions and tomatoes on top of the fish. Garnish with herbs and serve.

Garnish

See more: Fish, Seafood, Middle Eastern, Greek, European, Vegetables


http://www.foodnetwork.ca/recipe/grilled-fillet-of-grouper-with-roasted-cipollinis-and-tomatoes/11942/

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