Seared Grouper with Mediterranean Salsa
Servings
2Serving size
4 ounces fish with salsaThis recipe can be multiplied and makes good leftovers. The salsa will keep for about 48 hours and goes well with chilled fish.
Serve with Cheesy Quinoa or Jasmine Rice
AND
Serve with Green Bean and Mushroom Salad or Mushroom Salad or Pan Grilled Asparagus or Pan Grilled Broccoli
Ingredients
| 1 Small Shallots, raw (minced) |
| 4 small Green olives (black olives; coarsely chopped) |
| 1 small whole (2-2/5 inch dia) Tomatoes (chopped) |
| 1 Tbsp. Pine nuts |
| 1 Tbsp. Fresh oregano |
| 2 Tbsp. Fresh parsley (coarsely chopped) |
| 1 Tbsp., drained Capers |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 5 tsp. Olive oil (divided) |
| 2 tsp. Balsamic vinegar |
| 8 ounces Fresh whitefish (2 4-ounce filets grouper, cod or halibut) |
Instructions
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.
Serve this recipe with one of these starch side dishes.
Cheesy Quinoa
Place the water in a small sauce pan over high heat. When the water boils, add the quinoa. Reduce the heat to a high simmer. Cover the pan partially. Cook until the water is almost evaporated. Stir occasionally. When the quinoa is just tender, add the goat cheese, the parmesan…
Jasmine Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the jasmine rice. Reduce heat to medium-low and simmer, partially covered, for about 20-30 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount…
AND
Serve this recipe with one of these vegetable side dishes.
Green Bean and Mushroom Salad
Place the water in a large stock pot over high heat. When the water boils reduce the heat to a simmer and add the green beans. Cook for ten minutes, stirring occasionally, until the beans are slightly tender but not mushy. Remove and place in a large bowl of ice…
Mushroom Salad
Whisk the olive oil together with the mustard, vinegar, sour cream, milk, salt and pepper. Add the orange zest. Chill. When ready to serve, slice the mushrooms very thin. Toss together with the dressing. Serve on top of the romaine leaf.
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
O.K., salsa is Mexican and likely originated with the Incas (remember that tomatoes were taken back to Europe from the New World). Even so, I came across a recipe for a tomato and olive salsa that I wasn’t all that impressed with and elaborated on that. After coming up with this I found that I wasn’t the first (no one ever really is).
This is great with almost any fish and is more of a Spring or Summer dish maybe but there are times during the winter when I want these fresh, bright flavors. If you don’t have great, fresh summer tomatoes, choose grape or cherry tomatoes. They’ll give this a much brighter taste year ’round.