Best Grilled Fillet Of Grouper With Roasted Cipollini And Tomatoes Recipes

GRILLED FILLET OF GROUPER WITH ROASTED CIPOLLINI AND TOMATOES

Grilled Fillet of Grouper With Roasted Cipollini and Tomatoes image

Make and share this Grilled Fillet of Grouper With Roasted Cipollini and Tomatoes recipe from Food.com.

Provided by Chuck Hughes

Categories Onions

Time 2h40m

Yield 8-10 serving(s)

Number Of Ingredients 23

Ingredients

1 cup/ 250ml olive oil
12 garlic cloves, peeled
3 tablespoons/ 45ml olive oil
4 garlic cloves, minced
4 sprigs fresh rosemary, minced
4 sprigs fresh thyme, minced
1 red chili pepper, minced
2 pounds/ 1kg fresh grouper fillets, with skin
salt & freshly ground black pepper
1 tablespoon/ 15ml olive oil
24 cipollini onions
24 cherry tomatoes
2 tablespoons/ 30ml butter
salt & freshly ground black pepper
1 handful preserved lemon, recipe follows, finely chopped
1 tablespoon/ 15ml olive oil
1 handful fresh cilantro
1 handful fresh parsley
8 lemons
3 cups/ 750ml coarse salt
1 1/2 cups/ 375ml lemon juice
1 tablespoon/ 15ml peppercorn
4 fresh kaffir lime leaves

Steps:

For the garlic confit:.
Heat the oil and garlic in a small saucepan over low heat until the garlic is tender, about 30 minutes. Set aside.
For the grouper:.
In a mortar and pestle, mix 1 1/2 tablespoons oil with the garlic, rosemary, thyme and chile. Rub the mixture over the fish and cover with plastic wrap. Refrigerate for 1 hour.
Preheat the oven to 350 degrees F (180 degrees C).
Heat the remaining 1 1/2 tablespoons oil in a skillet over medium-high heat. Sprinkle the fish with salt and pepper, then sear on the skin side until crisp and golden brown, about 5 minutes. Continue cooking in the oven until the flesh is flaky, about 25 minutes.
For the roasted cipollini and tomatoes:.
Heat the oil in a medium pan over medium-high heat. Add the cipollini and cook until tender, about 15 minutes. Add the tomatoes and garlic confit without the oil (just the garlic cloves). Cook over high heat until the cipollini are golden brown, about 5 minutes. Add the butter and season with salt and pepper.
To serve, transfer the grouper to a platter, top with preserved lemons and drizzle with olive oil. Spoon the roasted cipollini and tomatoes on top of the fish. Garnish with the cilantro and parsley.
Preserved Lemons:.
Wash the lemons very well. Cut each lemon lengthwise in quarters without slicing all the way through, leaving the lemons whole. Place the lemons in a sterilized jar. Add the salt, lemon juice, peppercorns and kaffir lime leaves and mix well. Add more lemon juice if needed to just cover the lemons. Close with a lid and refrigerate. Stir the lemons every day or two to help dissolve the salt. Allow the lemons to cure for at least 1 week. Rinse under cold water before using.

Nutrition Facts : Calories 98.8, Fat 1, SaturatedFat 0.2, Cholesterol 24, Sodium 39.6, Carbohydrate 10.5, Fiber 2.5, Sugar 3.4, Protein 14.2

GRILLED GROUPER FILLETS WITH CREOLE SALSA

Grilled Grouper Fillets with Creole Salsa image

Provided by Food Network

Categories main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

4 to 6 grouper fillets
Olive oil
1 ear corn, roasted with 1 tablespoon oil
1 cup finely diced Creole tomato
1/2 cup finely diced red onion
1/4 cup thinly sliced pickled okra
1 teaspoon minced garlic
1/4 teaspoon red pepper flakes
1/4 cup olive oil

Steps:

Slice roasted corn off cob into pan over heated grill. Add Creole tomato, red onion, pickled okra, garlic, red pepper and olive oil. Stir occasionally until okra and onions are slightly soft, about 3 minutes.
Preheat grill. Brush grouper with olive oil and grill until cooked through. Place on serving plates and spoon salsa on top of grouper.