This easy local grouper (white fish) recipe with diced yellow tomato, lime juice, and basil "salsa" tastes like summer.
The grouper pan fries in minutes. Serve over a salad and dinner is done.
The tomato basil salsa will work for any white fish and also for a grilled or baked chicken dish. Different examples of white fish include: tilapia, halibut, cod, flounder, sea bass, and snapper.
Butter burns easy, watch it carefully. Add oil to bring up the smoking point if it starts to burn. When "panicked", remove the pan from heat to buy you some time.
Fish / seafood is easiest to cook in a non-stick pan.
Grouper is one of my (and many peoples) favorite fish. Make sure to check with Monterey Bay Aquarium's regional seafood guide to see if grouper is on any regional or national watchlists for overfishing.
Serving Suggestion
Serve this Grouper with Tomato and Basil Salsa dish with a complementary cold soup, salad, or side like:
You May Also Like
If you like this Grouper recipe, you may also like these similar fish dishes:
Things In My Kitchen:
- 12" non-stick pan - This pan is large, has a lid, and is PFOA free.
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Grouper with Tomato Basil Salsa
EatSimpleFood.com
This local grouper recipe with diced yellow tomato & basil "salsa" tastes like summer.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Coastal
- Diet: Gluten Free
Ingredients
- 6 fillets (~ 2lb) grouper or other white fish
- 1 Tbsp unsalted butter
- 1 Tbsp olive oil
- 2 medium yellow (or red) tomatoes, diced
- 3 Tbsp red onions, finely diced
- 1 Tbsp fresh lime juice
- 1 Tbsp e.v. olive oil
- ¼ tsp salt
- pinch black pepper
- 3 Tbsp fresh basil, chiffonade (finely sliced) as garnish
Instructions
- Salt and pepper both sides of each fillet. Bring a large non-stick pan to medium high heat and add the butter and oil. Add the fish when butter is starting to brown (but not burnt!).
- You may need to cook the fish in two batches if your pan is not large enough. Be sure to add more butter or oil if needed. The browned butter will give the fish a nice color and a nuttier taste.
- Pan fry the fish ~ 3-4 minutes on each side in a non-stick pan. I like to leave the fish uncovered for the 1-2 minutes and then reduce the heat a little and cover the pan for the remaining 1-2 minutes. The fish is done when flakey.
- Make the Salsa: In a bowl mix together: tomatoes, onions, lime, olive oil, sea salt, and pepper.
- Top fish with fresh tomato salsa & basil garnish and serve over a mixed or Caesar Salad. Add sea salt to taste. Happy Eating! Beckie
Notes
- Butter burns easy, watch it carefully, and/or add oil to bring up the smoking point so it doesn't burn
- Fish / seafood is easiest to cook in a non-stick pan.
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