Grouper with Tomato and BasilRomulo Yanes
Recipe information
Total Time
25 min
Yield
Makes 2 servings
Ingredients
2 tablespoons extra-virgin olive oil
1 (1-lb) piece grouper or red snapper fillet (3/4 inch thick), skinned and halved crosswise
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup coarsely chopped tomato
1 small garlic clove, minced (optional)
2 tablespoons thinly sliced fresh basil
Accompaniment: fresh corn spoon bread
Preparation
Step 1
Working off heat, put 1 tablespoon oil in a 10-inch nonstick skillet and add fish, turning to coat with oil on both sides. Arrange fish skinned sides down and sprinkle with salt and pepper.
Step 2
Toss together tomato, garlic (if using), basil, remaining tablespoon oil, and salt and pepper to taste in a small bowl, then mound on top of fish. Cover skillet with a tight-fitting lid and cook fish over moderately high heat until just cooked through, about 8 minutes.
Recipe notes
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