Best Frontieres Grouper With Zaatar And Tomato Recipes

SKILLET-BRAISED GROUPER WITH TOMATOES, ONIONS, AND CAPERS

Skillet-Braised Grouper with Tomatoes, Onions, and Capers image

Once you get the prep work done, this dish is done in a flash! Grouper is mildly flavored, with a gently firm white flesh, and the tomatoes, onions, and capers in the sauce really shine. Sliced, sauteed zucchini makes a great side dish.

Provided by Bibi

Categories Seafood Fish

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil, divided
4 (6 ounce) fillets grouper fillets
sea salt and ground black pepper to taste
½ cup chopped red onion
3 cloves garlic, minced
3 cups chopped Roma tomatoes
2 tablespoons red wine vinegar
1 teaspoon agave nectar
¼ cup capers, drained
4 tablespoons snipped fresh parsley

Steps:

Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pat grouper fillets dry and add to the skillet. Cook until lightly browned on one side, about 2 minutes. Remove to a plate. Lightly season the uncooked side with salt and pepper. Keep warm.
Add remaining olive oil to the same skillet. Cook and stir onion over medium heat for 1 minute. Add garlic and stir for another 30 seconds to 1 minute. Stir in tomatoes, red wine vinegar, and agave. Move the vegetables to one side of the skillet.
Return fillets to the skillet, uncooked side-down. Evenly distribute the vegetables around and over the fish. Sprinkle capers on top. Season with salt and pepper. Cook, uncovered, until the thickest part of the fillet flakes with a fork, 4 to 5 minutes.
Serve each fillet with vegetables. Garnish with fresh parsley.

Nutrition Facts : Calories 263.9 calories, Carbohydrate 10.5 g, Cholesterol 62.4 mg, Fat 8.9 g, Fiber 2.5 g, Protein 34.9 g, SaturatedFat 1.4 g, Sodium 415.3 mg, Sugar 5.8 g

FRONTIERE'S GROUPER WITH ZA'ATAR AND TOMATO

Frontiere's Grouper With Za'atar and Tomato image

Provided by Rozanne Gold

Categories dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

10 large plum tomatoes
2 tablespoons olive oil
4 large cloves garlic, sliced
1 1/4 cups finely diced onion
1 1/2 tablespoons za'atar, a spice mix available at Middle Eastern food shops
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 tablespoons fresh lemon juice
4 6-ounce grouper fillets
Salt and pepper to taste
20 asparagus spears, lightly steamed
1/4 cup fresh lemon juice

Steps:

Cut tomatoes in large pieces.
In medium nonstick skillet, heat one tablespoon of the olive oil.
Saute garlic and onion until soft. Add tomatoes and cook 10 to 15 minutes, until very soft but still chunky. Stir in za'atar, salt, pepper and lemon juice. Cook one minute. Keep warm.
Sprinkle fish with salt and pepper. Heat one tablespoon olive oil in large nonstick skillet. Saute fish over high heat for 3 to 4 minutes on each side.
To serve, spoon sauce on bottom of 4 plates. Put fish on top. Garnish with asparagus arranged like spokes of a wheel and sprinkle with lemon juice.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 9 grams, Fiber 4 grams, Protein 36 grams, SaturatedFat 1 gram, Sodium 1084 milligrams, Sugar 8 grams