Seared Grouper with Corn, Zucchini, and Tomato Sauté Recipe
This seared grouper was highlighted in our Motts Channel Seafood e-newsletter July 13, 2018.
This recipe offers a light and refreshing dinner that incorporates the freshest fish and local summer veggies you can find anywhere on the coast.
Grouper lends itself well to any form of cooking. Because it is a lean fish, some basting is necessary while broiling or baking to keep the flesh moist. The heads are cartilaginous and produce a rich stock base (source: Freshfromflorida.com). Like most fish, grouper contains large amounts of protein, minimal amounts of saturated fat and no sugar. Can’t get fresh grouper? Snapper and Mahi-Mahi make great substitutes.
So, why include fresh veggies on your summer seafood dinner plate?
CNN.com give us some great reasons…
1. They fight bloat: Vegetables are rich in fiber. Fiber which flushes out waste and gastric irritants and prevents constipation by keeping the digestive tract moving.
2. In addition, vegetables create a youthful glow: Vegetables prevent unwanted signs of aging and keep skin young and supple.
3. What’s More, they reduce stress: Nutrients like magnesium and vitamin C are quickly depleted during stressful times. Luckily, many vegetables contain these very nutrients, as well as tension-reducing omega-3 fatty acids (Fish!) and B vitamins that fight anxiety and depression.
4. Finally, vegetables protect your bones: Many summer vegetables offer them same bone-protecting nutrients found in dairy foods plus they add bone-building vitamin K, magnesium, potassium and prebiotic fiber
More more amazing recipes like this seared grouper recipe, please visit Alison’s Recipe Box.
Printed From Countryliving.com.
Photo and recipe courtesy of Marian Cooper Cairns
Seared Grouper with Corn, Zucchini, and Tomato Sauté
First, sprinkle fish with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Next, cook fish 4 minutes on each side until browned and cooked through. Remove and keep warm.
Now, sauté zucchini and shallot 4 minutes or until crisp-tender. Stir in corn and garlic, and sauté 2 more minutes. Reduce heat to low, and stir in tomatoes, butter, and basil, cooking until butter is just melted. Season with salt and pepper to taste. Spoon vegetables onto serving plates, and top with fish.