Mallorcan Braised Grouper Recipes

Steps:

• Heat 4 tablespoons olive oil over medium low heat.
• Add onion and garlic and cook until soft but not browned, about 7 minutes.
• Add paprika and red pepper and stir for a few seconds.
• Add peppers and tomatoes, increase heat to medium, and cook until the tomatoes begin to release their juice, about 5 minutes.
• Stir in chard and parsley and cook, stirring, just until wilted, 3-4 minutes.
• Add bay leaf, wine, and currants.
• Heat to simmering.
• Reduce heat to medium low and simmer until vegetables are softened and flavors blended, 5-7 minutes.
• At this point the mixture may be covered and refrigerated up to 1 day, or you can finish the dish right away.
• Preheat oven to 300°F.
• Season fish with salt and pepper.
• Heat remaining oil in a skillet over medium heat.
• Dust fish lightly with flour and saute for about 30 seconds on each side. Remove and set aside.
• Place potatoes in a single layer, overlapping slightly, in a baking dish large enough to hold the fish snugly in a single layer.
• Sprinkle lightly with salt and arrange fish on top.
• Remove bay leaf from vegetable mixture and discard.
• Season mixture with salt and pepper and spoon vegetable mixture and juices evenly over fish.
• Drizzle with olive oil and sprinkle with pine nuts.
• Bake at 300° until very tender, 45-50 minutes depending on thickness. Let cool for 10 minutes before serving.

Steps:

• In a medium mixing bowl, combine pineapple, red onion, bell pepper, tomatoes, green onions, jalapeno, lime juice and cilantro.
• Add salt and pepper, to taste.
• Set aside.
• In a medium frying pan, heat vegetable oil over medium high heat.
• Sprinkle grouper with salt and pepper.
• Saute grouper for 3 to 4 minutes each side or until fully cooked.
• Remove fish from pan, top with pineapple salsa and serve immediately.

Steps:

• Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pat grouper fillets dry and add to the skillet. Cook until lightly browned on one side, about 2 minutes. Remove to a plate. Lightly season the uncooked side with salt and pepper. Keep warm.
• Add remaining olive oil to the same skillet. Cook and stir onion over medium heat for 1 minute. Add garlic and stir for another 30 seconds to 1 minute. Stir in tomatoes, red wine vinegar, and agave. Move the vegetables to one side of the skillet.
• Return fillets to the skillet, uncooked side-down. Evenly distribute the vegetables around and over the fish. Sprinkle capers on top. Season with salt and pepper. Cook, uncovered, until the thickest part of the fillet flakes with a fork, 4 to 5 minutes.
• Serve each fillet with vegetables. Garnish with fresh parsley.