Grouper Nicoise

Name: Grouper Nicoise
Ingredients: Flour for dredging; Salt and freshly ground black pepper, to taste; Salt and freshly ground black pepper, to taste; 2 grouper fillets (about 6 ounces each); 1 tablespoon chopped fresh mint leaves; ¼ cup Niçoise olives, pitted; Fresh Summer Tomato Sauce; 1 tablespoon unsalted butter

Preparation info

2
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We sing the praises of this fish. Although it looks like a marine monster, with its armor-plated head patterned with rust, vermilion, bronze, and gold, it tastes extraordinarily like lobster. Superb!

Ingredients

2 grouper fillets (about 6 ounces each)
Salt and freshly ground black pepper, to taste
Flour for dredging
1

Fish course
Pescatarian

Method

Season the fillets lightly with salt and pepper, and dredge in the flour. Shake off the excess.
Melt the butter in a skillet, and sauté the fillets just until golden, 1 minute per side. Cover with the tomato sauce, and sprinkle with the olives. Cover, and simmer until the fish is cooked through, 10 minutes. Sprinkle with fresh mint, and serve.