First off, let me preface this blog by saying that I am not a chef. I’m friends with about 75 of them give or take but I put myself as the worst cook in the whole lot. Despite hanging around them all the time, I feel like I absorb very little. Then I come home at the end of the day of work and being in a kitchen is the last thing I want to do. I have spoken to my husband in a manner that would be grounds for divorce simply when he asked what was for dinner after an 8-hour food shoot.
Over the years, people have told me: “You should start a food blog!" and I always think – sure, the world needs another food blog. HA!
So with that deep confession here’s a Cod And Capers recipe made with fresh red grouper. I think it’s pretty damn tasty and I love it because it’s spicy and I find it rare to find spicy + fish. It’s also gluten and grain free, so there’s that. And I promise, I won’t be one of those annoying food bloggers that tells you a super long story of wandering around the grocery store for 20 minutes waiting for inspiration to strike and wastes your time because none of us have the patience for that.
So here you go - Cod And Capers Grouper recipe. If you don’t like it spicy, don’t add the serrano pepper. And if I can throw this together pretty fast, then anyone can.
Modified from Michael Chiarello’s recipe from Food Network.
1 can (15.5 ounces) Cannelloni white beans
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 filets of red grouper
4 cloves garlic, sliced
1 small serrano chile, thinly sliced
1 cup peeled, seeded and diced fresh tomato, canned or fresh or 16 grape tomatoes
1 cup whole basil leaves
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
2 tablespoons Italian flat-leaf parsley, chopped
Best-quality extra-virgin olive oil, for drizzling
Drain the beans over a bowl and reserve the liquid. Place the white beans in a large skillet with just enough of their liquid to moisten them (about 2 Tbsp.) Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
Heat 1/4-cup oil in a large skillet over high heat. Add the grouper, season with salt and sear, about 2-3 minutes per side. Remove the grouper carefully to a plate and cover with foil.
Add the garlic to the pan and saute until the garlic browns, stirring frequently. Add the serrano and cook for 1 minute. Add the tomato and cook one minute. Add basil and stir briefly, then add the lemon juice. Season with salt and pepper. Toss well and add the grouper back to the pan gently to reheat the fish.
Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the grouper and spoon the tomato-basil-pepper mixture over the fish. Top with chopped parsley. Serve warm.
Read more at Food Network.