SEARED GROUPER FILLETS WITH TOMATO, ONION AND BASIL SALAD

SERVES 2

As we continue to try to eat lighter and healthier, we add more fish to our diet, which we love. It is just so good and, in most preparations, very quick and easy. Grouper with Tomato Salad falls into that category. Having an abundance of fresh, local tomatoes during the summer helped in the decision to make this recipe. However, it would be nearly as good using those flavorful grape or cherry tomatoes we all can get throughout most of the year, or try it with your favorite Tomato Salsa.

INGREDIENTS

2 grouper fillets, or other firm, white-fleshed fish, about 3/4-inch thick and 8-ounces each

Salt and pepper to taste

Paprika, about 1/8 teaspoon

Parsley, about 2 teaspoons dried or 1 tablespoon chopped fresh

1 tablespoon olive oil

Tomato, Onion and Basil Salad

Make the tomato salad and set aside. Pat the fish dry with paper towels. Season on both sides with the salt, pepper, paprika and parsley. Heat the oil in a non-stick 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 as needed if they brown too much before desired doneness. Place on individual plates and spoon a little tomato salad over each, placing the remaining salad on the side. Serve immediately.

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