Friday, June 26, 2009

Grouper with Heirloom Tomatoes and Potatoes

No food porn here, but I did make a delicious dish last evening: Grouper fillet roasted over sliced heirloom tomatoes and small white potatoes. Since I am in Florida, the grouper fillet was local caught and looked delicious at Whole Foods. It is tough buying food and vegetables here because it is off-season and there aren't that many people around buying groceries. I am amazed at how stores like Whole Foods and Fresh Market survive these off-seasons since they have to put enough fresh food (meat, fish, vegetables, etc.) on the shelves to avoid looking like an Eastern European food market during the Cold War, but balance trying not to overstock.

The fillet was large enough to probably feed three people and was simply seasoned with salt and pepper. I set the oven to 400 degrees on the roast convection setting. I cut up the small white potatoes into 1/3 inch slices, coated in olive oil, and seasoned with salt and pepper. The potatoes were roasted first on their own and after about 15 minutes, I added the sliced heirloom tomatoes on top of the potatoes and the fillet on top of the tomatoes. After about 20 minutes, the juices from the tomatoes have started to run and the grouper will be cooked. To serve portion out the fillet, put sliced tomatoes on top of the portions, and pour the juices on top.

Tender, juicy, fresh - a delicious and easy way to serve a meaty, flaky, white fish.

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