Poached Grouper With Tomato And Basil Recipe
Ingredients
| Grouper fillets - 4 (6 to 8 ounces each) | ||
| Salt | 1 To taste | |
| Ground black pepper | 1 To taste | |
| Extra-virgin olive oil - 1 tablespoon | ||
| Garlic | 1 Clove (5gm), crushed | |
| Shallot | 1 | |
| White wine | 1/2 Cup (16 tbs) | |
| Tomatoes | 1 Can (10oz), diced | |
| Lemon juice | 1/4 | |
| Fresh basil - 20 leaves, torn or rolled and shredded with knife | ||
Directions
MAKING
1 Season fish with salt and pepper.
2 In a large skillet, add oil and gently add in the fish.
3 Gradually turn the fish to coat lightly in the oil.
4 Add in garlic, shallots, and wine.
5 Top each fillet with 1/4 of the tomatoes.
6 Bring the liquid to a boil over medium-high heat.
7 Reduce heat to moderate and cover with a tight-fitting lid.
8 Cook fish,for 8 to 10 minutes, until opaque and flaky, but not dry.
SERVING
9 Using a thin spatula, carefully place the fish topped with tomatoes to dinner plates.
10 Pour the pan juices over the fish.
11 Squeeze a lemon on the fisha and serve topped with shredded basil.
1 Season fish with salt and pepper.
2 In a large skillet, add oil and gently add in the fish.
3 Gradually turn the fish to coat lightly in the oil.
4 Add in garlic, shallots, and wine.
5 Top each fillet with 1/4 of the tomatoes.
6 Bring the liquid to a boil over medium-high heat.
7 Reduce heat to moderate and cover with a tight-fitting lid.
8 Cook fish,for 8 to 10 minutes, until opaque and flaky, but not dry.
SERVING
9 Using a thin spatula, carefully place the fish topped with tomatoes to dinner plates.
10 Pour the pan juices over the fish.
11 Squeeze a lemon on the fisha and serve topped with shredded basil.
Chef
