"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
This recipe for Baked Grouper with Chunky Tomato Sauce, by , is from One Community One Family ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
3 1/2 cups chopped seeded tomato (about 4 medium) 1/4 cup chopped green onions 1/4 cup dry white wine 1 tablespoon chopped fresh basil 1 teaspoon capers 1 teaspoon bottled minced garlic 1 teaspoon fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon crushed red pepper 1/4 teaspoon black pepper 2 teaspoons olive oil 4 (6-ounce) grouper fillets
Preheat oven to 425.
Combine first 10 ingredients in a medium bowl.
Heat oil in a large heavy skillet over high heat. Place fish, skin sides up, in pan; cook 2 minutes. Turn fish over; top with tomato mixture. Bring to a boil. Place pan in oven; bake at 425 for 8 minutes or until fish flakes easily when tested with a fork.
4 servings (serving size: 1 grouper fillet and 1/2 cup tomato mixture)
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