Ingredient: freshly ground pepper

seared grouper photo

Seared Grouper with Corn, Zucchini, and Tomato Sauté

 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.

About Grouper

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

Serves four.

seared grouper photo
Seared Grouper with Corn, Zucchini, and Tomato Sauté
Print Recipe
Servings
4
Servings
4
seared grouper photo
Seared Grouper with Corn, Zucchini, and Tomato Sauté
Print Recipe
Servings
4
Servings
4
Ingredients
Servings:
Instructions
  1. 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.
  2. 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.
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Motts_Channel_Seafood_Recipes_Watermelon_Salsa_Grouper

Grilled Grouper with Watermelon Salsa

Motts_Channel_Seafood_Recipes_Watermelon_Salsa_Grouper
Grilled Grouper with Watermelon Salsa
Print Recipe
Local NC watermelon is ripe and ready in July and Motts Channel Seafood's fresh grouper is perfect to pair with this delicious fruit. Try this twist: For a sandwich option, serve fish and salsa in pita pockets. Recipe published by Southern Living. Photo: Jennifer Davick; Styling: Amy Burke
Servings
4 servings
Servings
4 servings
Motts_Channel_Seafood_Recipes_Watermelon_Salsa_Grouper
Grilled Grouper with Watermelon Salsa
Print Recipe
Local NC watermelon is ripe and ready in July and Motts Channel Seafood's fresh grouper is perfect to pair with this delicious fruit. Try this twist: For a sandwich option, serve fish and salsa in pita pockets. Recipe published by Southern Living. Photo: Jennifer Davick; Styling: Amy Burke
Servings
4 servings
Servings
4 servings
Instructions
  1. Preheat grill to 350º to 400º (medium-high) heat. Sprinkle grouper with pepper and 1/2 tsp. salt. Drizzle with 2 Tbsp. olive oil.
  2. Grill fish, covered with grill lid, 3 to 4 minutes on each side or just until fish begins to flake when poked with the tip of a sharp knife and is opaque in center.
  3. Combine chopped watermelon, next 5 ingredients, and remaining 1/2 tsp. salt and 1 Tbsp. olive oil.
  4. Serve with grilled fish.
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