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INGREDIENTS 1 pound grouper salt and freshly ground pepper 1 Tablespoon olive oil 1 cup shiitake caps, sliced 1 shallot, minced 1 zucchini, halved lengthwise and sliced 8-10 basil leaves, sliced thinly, divided juice of 1 lemon, divided 2 Tablespoons unsalted butter pinch of coarse sea salt DIRECTIONS Preheat oven to 400 degrees. Season grouper and set aside at room temperature. Heat heavy-bottomed oven-proof skillet and add olive oil. Add shiitakes and sauté 5 minutes, stirring occasionally. Stir in shallot and zucchini and sauté another 5 minutes. Move veggies aside in skillet and place grouper fillet in open spot. Cover grouper with part of the veggies. Sprinkle with 1/4 of the sliced basil and 1/2 the lemon juice. Place in preheated oven and reduce heat to 350 degrees. Bake 20-30 minutes, depending on thickness of fillet, until fish flakes easily. Remove fish and veggies from hot skillet to a warm platter and cover to keep warm. Place hot skillet over medium heat and add lemon juice. Watch carefully until juice bubbles, remove from heat and swirl in remaining butter, stirring constantly until melted. Add basil and a pinch of salt, stir again and then pour over fish and veggies. Serve hot. Cover and refrigerate leftovers. Copyright © 2017 Stefanie Samara Hamblen |
