- 4
Ingredients
- For the Vegetables:
- 4 ripe plum tomatoes
- 3 tablespoons olive oil
- 1 medium shallot, minced
- 2 tablespoons minced garlic
- 1/4 pound white mushrooms, quartered
- 3 tablespoons pitted sliced black olives, Gaeta or Kalamata
- 1 tablespoon minced fresh thyme, plus sprigs for garnish
- 1 (9-ounce) package of frozen artichoke hearts, thawed
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup white wine
- 2 tablespoons unsalted butter
- For the Fish:
- 1/3 cup flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 (6-ounce) skinless grouper or red snapper fillets
Preparation
Step 1
TO PREPARE THE VEGETABLES:
Bring a medium pot of water to a boil. Make a small X with the tip of a knife on the bottom of each tomato. Plunge the tomatoes into the boiling water for 30 seconds, and then immediately into ice water. Peel off their skins and remove the blossom ends. Cut the tomatoes in half, squeeze out the seeds, and dice. Set aside.
In a large skillet, heat the olive oil and saute the shallot and garlic over high heat for 1 minute. Add the mushrooms, olives, and minced thyme, and continue to cook, stirring occasionally, for 3 to 4 minutes. Add the tomatoes and artichokes, and season with the salt and pepper. Cook for 1 to 2 minutes, or until juicy. Add the white wine and cook over high heat to reduce the liquid by about a quarter, 2 to 3 minutes. Keep the vegetables warm while you cook the fish.
TO PREPARE THE FISH:
Combine the flour, salt and pepper, and spread the mixture out on a large plate or piece of wax paper. Pat the fish dry and roll it in the flour to coat evenly. Shake off any excess
Heat a large skillet, big enough so the grouper can lie flat while cooking. Use 2 pans if necessary. Heat the oil and then lay the fish in the hot oil. Sauté the fish over medium-high heat for 4 to 5 minutes on the first side, or until lightly browned. Flip the fish and continue to cook on the other side for 1 to 2 minutes, or until cooked through but still moist. The fish should be light brown and crisp, and slightly firm to the touch.
TO SERVE:
Reheat the vegetables if necessary, and whisk in the butter. Transfer the fish to 4 warmed plates or a platter and spoon the artichoke mixture on top. Garnish with fresh thyme sprigs and serve immediately.