Seared Grouper Fillets with Marinara Sauce
This is a light and easy fish recipe influenced by Italian flavors. Grouper is a delicious fish, but many varieties have been overfished and are on the endangered list as of this posting. Any firm, white-fleshed fish can be substituted, preferably a thicker fish, such as halibut, mahi mahi or cod. If you do use thinner fillets, adjust the cooking time as needed. Additionally, for an even quicker dish, you can use your favorite bottled marinara sauce, but it is so easy to make your own and takes very little time. This recipe can be made in any amount needed. For something a little different but equally delicious, see the fish fillets with marinara sauce in the similar and related recipes links.
- 2 teaspoons olive oil
- 1 to 1-1/2 pounds grouper fillets, about 1-inch thick, cut into 4 portions
- Salt and pepper to taste
- 1/2 cup coarsely chopped onions
- 1 cup coarsely chopped green peppers
- 3 large garlic cloves, minced
- 1/2 cup dry vermouth or dry white wine
- 1 can (14.5-ounces) whole tomatoes, crushed with fingers, with juices
- 1 tablespoon chopped fresh parsley (or 2 teaspoons dried)
- 1 tablespoon chopped fresh basil (or 2 teaspoons dried)
Heat the oil in a 10-inch skillet, preferably nonstick, over medium-high heat. Season both sides of the fish with salt and pepper. Place in the skillet and sear until lightly browned and slightly undercooked, about 2 minutes per side. Remove from pan and tent with foil.
Place the onions and peppers in the same skillet and sauté until slightly softened, about 4 minutes. Add the garlic and sauté another minute. Add the vermouth and scrape up any browned bits in the bottom of the pan. Add the tomatoes, parsley, basil, salt and pepper. Reduce heat to medium. Cook until the tomatoes are broken down and slightly reduced, about 10 minutes. Add fish, cover and cook until it flakes easily with a fork, about 4 minutes. Serve immediately, spooning sauce over each fillet. This is delicious served with rice or pasta topped with the extra sauce.