Elvis and I are on a diet. After celebrating my 50th birthday last week, for the entire week, we’re taking a break from processed carbs, wine, (yes, yes, a little break), dessert and just plain eating out. Sorry Orlando restaurants-we’re taking a two week hiatus.
So when I went shopping today for my fresh veggies and lean, mean protein, what was on my list you might wonder? Seafood, of course, and my other favorite proteins, lamb, chicken tenders and a pound of ground beef. Elvis loves burgers with his fried eggs in the mornings.
My two seafood choices? Fresh grouper and Smoked King Salmon.
Guess what I made? Grouper Mediterranean.
It was quick and easy.
Here’s how. Serves 2.
Ingredients
- 4 whole radish
- 2 Tablespoon olive oil
- Sea salt and cracked black pepper
- 1 pound fresh grouper fillet, cut in two
- 2 Tablespoons Canola oil
- 1 teaspoon coriander seeds, ground
- Feta cheese and olive salad (I bought a pre-made salad)
- Fresh cilantro sprigs for garnish
Directions
- Preheat oven to 500 degrees.
- Clean and trim radish. Place radish on a baking sheet. Sprinkle olive oil, salt and pepper on radish. When oven is preheated, roast for fifteen minutes. Remove radish from oven and set aside. Thanks to Food & Wine magazine for the recipe tidbit.
- Reduce the oven temperature to 400 degrees.
- Remove the fish from the refrigerator, trim any bones and skin, then cut in two portions.
- Salt fish and return to refrigerator.
- Crush coriander seeds in a mortar and pestle or a food grinder.
- Heat a ten inch skillet on medium high heat. Add canola oil. When oil is shimmering, remove fish from refrigerator, season with pepper and ground coriander on both sides.
- Place fish in skillet top side down and sear two minutes. Set the timer, time passes quickly.
- Turn fish on the other side then place the entire skillet in the oven to finish cooking for eight minutes. Ten minutes total cooking time per inch. My grouper fillet was about one inch thick.
- Top the grouper with a spoonful of olive/feta salad. Arrange the radish around the fish and garnish with cilantro.
- Serve immediately.
This dish is incredibly easy to prepare. If you want to make great seafood dishes, I suggest that you invest in a few quality culinary tools. It helps to have fresh seafood to start, too. But that’s another blog post.
These are my favorite four: Large cutting board, 10″ stovetop to oven skillet, 7″ fillet knife and fish spatula.
What culinary tools make your life easier?
