Grouper a La Claudia

Give a man a fish and you feed him for a day.

Teach a man to fish and you feed him for a lifetime. Leave the dude alone and he’ll figure it out.
 Louis C. K.
I am getting quite used to making quicker dinner menu choices and Friday night fish was perfect for a relatively quick dinner with a nice side of roasted carrots and a mixed lettuce salad dressed in a nicely seasoned lemon vinaigrette topped with shaved Parmesan. The fish was fresh off the boat and we shared a nice 1 pound center cut portion and already looking forward to our next fish dinner.

The link for Claudia’s recipe is below along with a recipe for roasted carrots, with recipes slightly adapted. In the past I have used some white wine for the fish instead of a vinegar choice and I also slipped in a pat or two butter added to the sauce to pour over the fish.

Claudia’s Fish recipe-slightly adapted:

  1. 2 hake, bream or sea bas fillets, skin on, I chose grouper with no skin
  2. 4 tbs extra virgin olive oil
  3. 5 large garlic cloves, sliced
  4. Good pinch of red chile pepper flakes/Calabrian
  5. 2 – 3 tsp sherry vinegar or white wine vinegar
  6. 1 tbsp chopped flat-leaf parsley
  7. Salt
  1. Season the fish with salt. Heat 1 tbs of the oil in a heavy non-stick frying pan. Put the fillets in, skin-side down and press them down with a spatula to flatten them as the skin curls. Cook over a medium-heat until the skin is crisp and lightly browned. They will gradually cook through almost to the top. When ready, turn and cook the flesh side for a few seconds more.
  2. For the dressing, in a small pan, gently heat the remaining 3 tbs of oil with the garlic and chilli until the garlic is only just lightly golden and crunchy (do no let it get brown). Take off the heat and add the vinegar, to taste or loss in some wine and cook for a minute before adding a bit of butter.
  3. Serve the fish very hot, with the dressing poured over, sprinkled with parsley.