You know what I love about the beach about as much as I love the beach?! FRESH FISH! Straight off the boat, fresh! Straight into my fish loving mouth, fresh!!!
Currently I am sitting on the couch in our condo while the baby naps and hopefully the clouds burn off. I’m ready to get back out and have some fun in the sun with my family today (with a little better sunscreen application than I did yesterday….ouch). We made a trip to the seafood market earlier this week and stocked up on fresh grouper, oysters and prawns that looked more like a small animal than shrimp. Of course, I love to go out to dinner and get served a delicious meal with no clean up, but as you well know, there is only a small window of time that children allow parents to enjoy a seated meal before all chaos ensues. So, we choose to stay in and cook more often than not, so that the we aren’t ruining the peaceful dining experiences of everyone else around us. Luckily for my family, I love to cook even while on vacation. Perhaps even more when on vacation. The biggest obstacle is the limited resources in a rental especially in the spice department. I tried to grab some ingredients at the store that would go a long way with flavor. Fresh herbs, lemon, garlic, white wine and spice or two will unarguably go a long way and work for all sorts of different fish and seafood. I picked up Old Bay with Lemon Herb Seasoning and it really is a great spice for fish and seafood. Plus, it is small and will make its way back home with us very easily.
So, back to the fish. Grouper is one of my faves and even gets the Hunter Bear seal of approval. I just recently shared a mushroom and herb couscous with my pal Ruthie from Cooking With Ruthie blog. I think this fish would be delish with that recipe if I cook it at home, but for the sake of time and money, I bought a seasoned box of pearl couscous and doctored it up a bit with sauteed onions and herbs and it was just light enough as to not overpower the fish. Last night we cooked the prawns, so that recipe will be coming soon.
Well, the baby is up and I have a very anxious 6-year old ready to get outside to the pool!
- 1 pound fresh Grouper fillets, skin removed
- 2 teaspoons Old Bay with Lemon Herb Seasoning
- 1 lemon, half sliced thinly and half juiced and set aside
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves, minced
- 2 tablespoons white wine
- 1/2 lemon juiced (from above)
- 2 tablespoons butter
- Fresh thyme leaves
- In a skillet over medium heat, heat olive oil until lightly smoking. Rinse the fish and pat dry. Season with Old Bay seasoning on both sides of fish. Depending on thickness of fish, cook each side about 2-3 minutes until golden on each side and done. Place lemon slices on top of fish as the first side cooks and then flip to cook the lemon. Season with salt and pepper. Place cooked lemon slices on top of fish. Remove from pan and serve with White Wine Butter Sauce. (see below)
- In a separate skillet, heat olive oil over medium heat. Add garlic and saute until lightly browned (about 2-3 minutes). Do not let garlic burn. Deglaze the pan with white wine and add butter, lemon juice and thyme. Stir until melted and well combined. Reduce heat to low until fish is done. Spoon mixture over fish and serve.
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