Grilled Grouper with Heirloom Tomato Tapenade
Write a review
- 3 large heirloom tomatoes, seeded and chopped
- 1 shallot, minced
- 1/2 cup finely chopped fennel
- 1 tablespoon chopped capers
- 1 tablespoon fresh lemon juice
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon minced garlic
- 1/2 teaspoon salt, divided
- 1/2 teaspoon ground black pepper, divided
- 4 (8-ounce) grouper fillets
- 1 tablespoon olive oil
- Garnish: fennel fronds
- In a medium bowl, combine tomato, shallot, fennel, capers, lemon juice, thyme, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and set aside.
- Coat grill rack with nonstick cooking spray; place on grill over medium-high heat (350° to 400°). Brush grouper with olive oil, and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place grouper on grill. Cook, covered with grill lid, 5 to 6 minutes on each side or until fish flakes easily when tested with a fork. Transfer fillets to a plate; spoon tomato mixture on top of fillets. Garnish with fennel fronds, if desired.
- The flavor of fennel fronds—wispy greens atop the fennel bulb—is similar to that of anise and serves as a nice complement to fish dishes, as well as green salads and roasted potatoes.
Southern Lady Magazine https://www.southernladymagazine.com/