Entrees

Grilled Grouper with Heirloom Tomato Tapenade

Name: Grilled Grouper with Heirloom Tomato Tapenade
Ingredients: 3 large heirloom tomatoes (seeded and chopped); 1 shallot (minced); 1/2 cup finely chopped fennel; 1 tablespoon chopped capers; 1 tablespoon fresh lemon juice; 1 teaspoon chopped fresh thyme; 1/2 teaspoon minced garlic; 1/2 teaspoon salt (divided); 1/2 teaspoon ground black pepper (divided); 4 8-ounce grouper fillets; 1 tablespoon olive oil; Garnish: fennel fronds

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Ingredients Method Notes

Ingredients

3 large heirloom tomatoes seeded and chopped
1 shallot minced
1/2 cup finely chopped fennel
1 tablespoon chopped capers
1 tablespoon fresh lemon juice
1 teaspoon chopped fresh thyme
1/2 teaspoon minced garlic
1/2 teaspoon salt divided
1/2 teaspoon ground black pepper divided
4 8-ounce grouper fillets
1 tablespoon olive oil
Garnish: fennel fronds

Method

In a medium bowl, combine tomato, shallot, fennel, capers, lemon juice, thyme, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cover and set aside.
Coat grill rack with nonstick cooking spray; place on grill over medium-high heat (350° to 400°). Brush grouper with olive oil, and season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Place grouper on grill. Cook, covered with grill lid, 5 to 6 minutes on each side or until fish flakes easily when tested with a fork. Transfer fillets to a plate; spoon tomato mixture on top of fillets. Garnish with fennel fronds, if desired.

Notes

The flavor of fennel fronds—wispy greens atop the fennel bulb—is similar to that of anise and serves as a nice complement to fish dishes, as well as green salads and roasted potatoes.

Grilled Grouper with Heirloom Tomato Tapenade