Seared Grouper with Tomato-Caper Sauce

Bev used one of her Groupon’s to buy a good sized grouper filet and I went to my blog recipe file to find something different.  We settled on the recipe for Seared Halibut with Garden Tomato-CaperSauce from Susan over at Savoring Time In The Kitchen.  I adapted it just a little for our taste and to use ingredients we had on hand – my changes are in (). 

Seared Grouper with Tomato Caper Sauce

For the tomato caper sauce (I doubled what is shown below to have extra)      

-1 tablespoon extra virgin olive oil

-1/2 medium onion, finely chopped

-3  plump garlic cloves, minced

-1/8 cup capers, drained, rinsed and finely chopped

-1 pound tomatoes, peeled, seeded and finely chopped (16 oz home canned tomatoes w/ juice)

-Salt, preferably kosher salt, and freshly ground pepper to taste

-Pinch of sugar (I omitted the sugar)

-1/2 teaspoon chopped fresh thyme leaves (scant 1/4 tsp dried thyme leaves)

-1 teaspoon slivered fresh basil leaves (1/3 tsp dried basil)

-Splash of light cream (I used heavy cream)

1. Heat the olive oil in a large, heavy skillet over medium heat,  add the onion and cook, stirring often, until tender, three to five minute.

2. Add the garlic and the capers and cook, stirring, for three to five minutes, until the onion has softened thoroughly and the mixture is fragrant.

3. Add the tomatoes, salt, pepper, thyme, and basil, bring to a simmer and cook, stirring often, for 15 to 20 minutes, until the sauce is thick and fragrant.  Taste and adjust seasonings.

4. (I tilted the skillet to make a pool on one side, then used an immersion blender to break up the chunks of tomato and make a smoother sauce). 

5. Add about 1/4 cup of cream and stir.  Cover and keep warm while the fish cooks.

For the seared grouper

-1 grouper filet - cut into four servings

-Salt, preferably kosher salt, and freshly ground pepper

-Flour for dusting

-1 tablespoon extra-virgin olive oil

1. Pat fish dry with paper towel, season  with salt and pepper, and dust lightly with flour.

2. Use the beaded water test to heat a 12” stainless pan to the proper temperature and add the oil. 
3. Sear fish on side one until a golden color is achieved then flip and cook to an internal temperature of 135-140*.  For those that get done early, keep warm in a 140* toaster oven.

4. Place a large spoonful of the tomato caper sauce on each plate, and place a piece of fish on top.  If desired, top the fish with another spoonful of sauce and garnish with fresh basil or thyme (I obviously didn’t do either, so please check Susan’s shots for a much prettier presentation).

Thanks Susan for a very good meal and Bev plans to use the extra sauce on meatloaf. 

Photos best if enlarged by clicking on them.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

3/5/13 event date