Easy Mediterranean Grouper
Great seafood dinners don’t get any easier than this. Some filets, some olive oil, olives and cherry tomatoes. That’s it. The key of course is to use fresh grouper filets. They’ll turn out tender, juicy and flavorful with very little effort. You can get this from the fridge to your fork in under 20 minutes; 15 if you don’t dawdle. Who says a mid-week meal has to be fast food to be fast?
1 1/2 lb grouper fillet
Kosher salt
1 1/2 tbsp ground cumin
1 tbsp dry oregano
1 tsp sweet paprika
1/2 tsp black pepper
4 large garlic cloves, minced
Juice of 1 large lemon, more for later
Extra virgin olive oil
6 to 8 oz cherry tomatoes, halved
6 to 8 pitted kalamata olives, sliced
Chopped fresh dill (about 1/4 oz or so)
Heat oven to 400º F
Pat the fish dry and season with salt on both sides. In a small bowl, combine the spices (cumin, oregano, paprika, and black pepper), and season the fish with the spice mixture on both sides.
Place seasoned fish in a lightly-oiled baking dish. Add minced garlic on top, then add lemon juice and a generous drizzle of extra virgin olive oil. Arrange cherry tomatoes and olives on top of the fish fillets.
Bake in heated oven for 12 to 13 minutes, or until the fish is opaque and easily flakes with a fork.
Remove from heat and add fresh dill (or your favorite herb).
owned and operated by Tim, Heather and Danny O’Leary.
They have supplied Central Florida restaurants and residents
with prime seafood for more than a decade.
Their commitment is to always have
only the freshest seafood for your table.
101 N. Country Club Rd.
Lake Mary, FL 32746
407.330.2425
8780 E CR 466
The Villages, FL 32162
352.751.1755