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Pan-Seared Grouper Fillets with Tomato Salad

Serves 2

Like many of you, I try to add more fish, which I love, to my weekly menus. Seafood is so healthy and, in most preparations, very quick and easy. This grouper with tomato salad recipe is a delicious example. I created it one summer when I had an abundance of fresh, local tomatoes. I had been making tomato salad for years, but never as an integral part of the main dish. Fortunately, this is almost as good using those flavorful grape or cherry tomatoes that are available most of the year, or try it with your favorite homemade tomato salsa, like the one in the similar and related recipes. This recipe can be made in any amount needed.


   Tomato Salad


For the salad, mix together the tomato and onion in bowl. Add the basil, salt and pepper. Drizzle with vinegar and oil. Stir well to combine. Let set at room temperature while cooking the fish, stirring occasionally to blend the flavors. Taste and adjust seasonings as needed.

Pat the fish dry with paper towels. Season on both sides with salt and pepper. Heat the oil in a nonstick skillet, large enough to hold the fish without crowding, over medium-high heat until hot. Add the fish and sear until cooked through, about 4 minutes per side, depending on thickness, adjusting the heat if they brown too quickly. Place on individual plates and spoon a little tomato salad over each, placing the remaining salad on the side. Serve immediately.

Notes: The onion in the salad can be omitted and, if desired, garlic substituted. If the tomatoes are especially flavorful, very little vinegar is needed, so start with a drizzle and taste. I believe it is important to check online sources and avoid seafood that is not on the sustainable list. At the time of this posting, some varieties of grouper are endangered due to overfishing. That might change in the future.