Grouper with Lemon Tomato Sauce
 
Makes 4 servings
Ingredients
  • 4 (6-ounce) grouper fillets
  • 2 teaspoons Creole seasoning
  • 3 tablespoons olive oil, divided
  • 2 cups assorted cherry or grape
  • tomatoes, halved
  • 1 tablespoon sliced green onion
  • 3 cloves garlic, minced
  • ¼ cup dry white wine
  • ¼ cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons cold unsalted butter
  • Lemon wedges and roasted potatoes, to serve
  • Garnish: chopped fresh parsley, sliced green onion, crushed red pepper, Creole seasoning
Instructions
  1. Pat fish dry. Sprinkle Creole seasoning all over fish.
  2. In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Add fish, and cook until fish flakes with a fork, 5 to 6 minutes per side. Remove from skillet.
  3. In same skillet, heat remaining 1 tablespoon oil over medium heat. Add tomatoes, green onion, and garlic, and cook, stirring occasionally, until tomatoes begin to burst, 3 to 4 minutes. Add wine, broth, lemon juice, and parsley, and cook, stirring frequently, until thickened, 6 to 8 minutes. Stir in cold butter, 1 tablespoon at time, until combined. Serve tomato mixture over fish with lemon wedges and roasted potatoes. Garnish with parsley, green onion, red pepper, and Creole seasoning, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/grouper-with-lemon-tomato-sauce/