Grilled Grouper with Heirloom Tomato Tapenade

Grilled Grouper with Heirloom Tomato Tapenade
Yields 4
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  1. 3 large heirloom tomatoes, seeded and chopped
  2. 1 shallot, minced
  3. 1/2 cup finely chopped fennel
  4. 1 tablespoon chopped capers
  5. 1 tablespoon fresh lemon juice
  6. 1 teaspoon chopped fresh thyme
  7. 1/2 teaspoon minced garlic
  8. 1/2 teaspoon salt, divided
  9. 1/2 teaspoon ground black pepper, divided
  10. 4 (8-ounce) grouper fillets
  11. 1 tablespoon olive oil
  12. Garnish: fennel fronds
  1. 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.
  2. 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.
  1. 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