Combine the garlic, parsley, lemon zest and juice, salt, butter, and olive oil in a bowl or food processor and mix together thoroughly. Place in the refrigerator until needed.
Preheat the oven to 350F.
Cut potatoes into half inch rounds. To blanch potatoes, place in a medium sized pot of water and bring to a boil. Remove from heat and strain when potatoes are cooked halfway through (5-8 minutes). Place potatoes in an ice bath to halt the cooking process.
Season the fish with the salt and pepper. Set aside in the refrigerator.
To assemble the pouches, divide beans and potatoes between 6 large, square pieces of parchment paper. Top with 1 cup of greens and one 4-ounce filet of fish.
Sprinkle the contents of each pouch with 1 tablespoon of wine.
Place 1 1/2 teaspoons of compound butter on top of each fish filet.
Fold the parchment paper around the edges tightly in 1/4 inch folds to create a half moon shape. Make sure that all edges are tightly sealed to avoid steam escaping.
Arrange the packaged fish on a sheet tray and place in the oven. Cook until the fish is fully cooked through (white and flaky), about 12-15 minutes.
Remove the sheet pan once finished and serve by carefully opening each parchment package and transferring contents to a plate.
Place the shallot, olives, tomatoes, pine nuts, oregano, capers, salt, pepper, 4 teaspoons of the olive oil and vinegar in a bowl. Fold together. Chill for at least an hour.
Place a large skillet over high heat. Add 1 teaspoon olive oil. When hot add the fish. Sear on one side for about 5 minutes. Turn and cook for another 4 to 6 minutes.
Serve topped with the salsa.
Preheat the oven to 375° F (180° C).
Line a baking sheet with parchment paper or aluminum foil and spray with olive oil.
Combine parsley, garlic powder, parmesan, and black pepper in a small bowl.
Place fish on lined baking sheet and evenly coat fish with 1 teaspoon of olive oil.
Using a spoon, cover the fish with parmesan mixture.
Place cherry tomatoes on the same baking sheet and spray with olive oil and spray.
Cook for about 10 – 15 minutes, until the fish reaches an internal temperature of 145°F (using a meat thermometer) and tomatoes are soft.
Serve with a lemon wedge and enjoy!
Preheat the oven to 400F.
Place the fish on a sheet pan, skin side down. Drizzle with olive oil and season each side with salt and pepper.
Bake the fish for 8-12 minutes (depending on the thickness of the fish) or until the fish flakes easily and the internal temperature reaches 145°F. Serve hot.
In a medium bowl, mix cumin, chili powder, oregano, paprika, pepper, and 1/4 tsp salt together.
Cut the fish into 4 ounce fillets. Evenly coat each piece of fish with the seasoning mixture.
Heat 1 tsp of olive oil in a medium sauté pan over medium-high heat. Add the white part of the green onion, red bell pepper, garlic and corn to the pan. Cook for 2-3 minutes, or until the corn begins to brown. Stir constantly.
In the same pan, add the tomatoes, vinegar and remaining salt to the pan. Cook until the relish starts to thicken.
Stir in the lime juice, honey, cilantro and green parts of the onions to the pan. Pour in a bowl and cover with foil to keep warm.
In a separate saute pan, heat 2 tsp of olive oil over medium-high heat. Add the fish and cook until golden brown. Flip the fish over using a spatula and cook until flaky or until it reaches an internal temperature of 145°F (63°C). Remove from heat and break the fish up with a spatula.
While the fish is cooking, toast the tortillas. Place tortillas over a low flame for 1 to 2 minutes. Constantly check to make sure they aren’t burning, but they should be slightly charred. Flip with tongs.
Assemble tacos by placing 2 tablespoons of corn relish, and 1/4 cup of fish into each of 8 toasted tortillas. Enjoy!
Combine the garlic, parsley, lemon zest and juice, salt, butter, and olive oil in a bowl or food processor and mix together thoroughly. Place in the refrigerator until needed.
Preheat the oven to 350F.
Cut potatoes into half inch rounds. To blanch potatoes, place in a medium sized pot of water and bring to a boil. Remove from heat and strain when potatoes are cooked halfway through (5-8 minutes). Place potatoes in an ice bath to halt the cooking process.
Season the fish with the salt and pepper. Set aside in the refrigerator.
To assemble the pouches, divide beans and potatoes between 6 large, square pieces of parchment paper. Top with 1 cup of greens and one 4-ounce filet of fish.
Sprinkle the contents of each pouch with 1 tablespoon of wine.
Place 1 1/2 teaspoons of compound butter on top of each fish filet.
Fold the parchment paper around the edges tightly in 1/4 inch folds to create a half moon shape. Make sure that all edges are tightly sealed to avoid steam escaping.
Arrange the packaged fish on a sheet tray and place in the oven. Cook until the fish is fully cooked through (white and flaky), about 12-15 minutes.
Remove the sheet pan once finished and serve by carefully opening each parchment package and transferring contents to a plate.
Preheat the oven to 325°F.
Place the pumpkin seeds, paprika, salt and pepper on a small plate. Stir well with a fork.
Place the fish filets on the plate pressing down so that the pumpkin seeds stick to the fish. Turn the filets and coat well with the seasoning and pumpkin seeds.
Place a medium sized skillet over medium high heat. Add the olive oil to the pan.
When the oil is hot add the fish to the pan. Press down on the fish with a spatula firmly.
Cook for about one minute and then transfer the pan to the oven.
Roast for about 6 minutes on one side and then turn the fish. Roast for another 4 to 7 minutes.
Remove the pan from the oven and transfer the fish to plates.
Place the pan over medium heat and add the white wine and butter. Cook, stirring with a whisk, for about 3 minutes until the sauce has reduced by about half.
Serve the fish topped with the sauce.
Place the water in a sauce pan over high heat. When the water boils add the dried porcini mushrooms and reduce the heat until the water is simmering. After the stock has cooked for about 15 minutes remove the pan from the heat.
Place the cut tomatoes, 1 Tbsp. olive oil, parsley and vinegar in a small bowl and toss well. Place the vinaigrette in the refrigerator to chill.
Preheat the oven to 400°F. Place a large non-stick skillet inside while the oven is preheating.
Place the 1 tsp. olive oil in a medium skillet over medium heat. Add the prosciutto and cook, stirring frequently for about 1 minute. Add the carrot and celery and cook, stirring frequently, for about two minutes. Add the leek and cook for another minute, stirring frequently.
Add the white beans, salt, pepper and oregano. Strain the mushroom broth into the skillet with the white beans and discard the porcini mushrooms.
Reduce the heat to simmer. Stir occasionally while the fish cooks.
Lightly spray the skillet in the oven with olive oil. Add the fish skin side down and return to the oven. Cook for about 6 minutes and turn the fish over.
While the fish is cooking divide the bean mixture between two plates. When the fish is done (about 5 minutes on the second side) place the filets on top of the beans. Top the fish with the chilled tomato vinaigrette and serve.
Place the shallot, olives, tomatoes, pine nuts, oregano, parsley, capers, salt, pepper, 4 teaspoons of the olive oil and vinegar in a bowl. Fold together. Chill for at least an hour.
Place a large skillet over high heat. Add 1 teaspoon olive oil. When hot add the fish. Sear on one side for about 5 minutes. Turn and cook for another 4 to 6 minutes.
Serve topped with the salsa.
Place the tomato, onion, garlic and oregano in a blender or mini chopper. Process until coarse.
Combine the tomato with the cucumber, red pepper, green pepper, salt and pepper. Chill.
Place a large skillet on the range over medium-high heat. Add the olive oil. When the pan is hot, add the grouper and sprinkle the cumin over the fish. Cook for about 4 – 5 minutes on the first side. Turn the fish over and cook for another 4 – 5 minutes.
While the fish is cooking divide the sauce between two plates. Top the sauce with the cooked fish and serve.
