Try this Roasted Grouper and Vegetables recipe, or contribute your own.

Still searching for what to cook ?

Name: Roasted Grouper and Vegetables
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 12 Cherry tomatoes; 1 Sprig chervil; 4 Grouper steaks; skinless; 1 Sprig mint; 1 Sprig tarragon; Salt; Pepper; 1/3 c Extra Virgin Olive Oil; 14 Leaves basil; 1 Eggplant; 2 tb Chives; snipped; 12 Garlic

Find the most delicious recipes here

INGREDIENTS

12 Cherry tomatoes
1 Sprig chervil
4 Grouper steaks; skinless
1 Sprig mint
1 Sprig tarragon
Salt
Pepper
1/3 c Extra Virgin Olive Oil
14 Leaves basil
1 Eggplant
2 tb Chives; snipped
12 Garlic

Servings

INSTRUCTIONS

Cut the eggplant into thin slices, place them in a colander, sprinkle with salt, and let stand for 30 minutes to drain their bitter juices. Preheat the grill, Season the grouper with salt, pepper, and brush it with 1 tablespoon of the olive oil; grill it for 30 minutes, turning often to cook evenly on both sides. Meanwhile, grill the garlic cloves until thier peel starts to blister, remove from the heat and peel. Squeeze the excess water from the eggplant slices and grill them with the cherry tomatoes, turning once. Make a sauce with the remaining olive oil, salt, pepper, and herbs in a blender. Place the grouper on a serving platter, surround it with the garlic, eggplant, and cherry tomatoes, and spoon the sauce over it. Serve. Suggested Wine: Riesling Italico, or Pinot Gris from Oregon Recipe by: La Cucina Italiana Oct/97 pg28 Posted to MC-Recipe Digest V1 #864 by Terry Pogue on Oct 25, 1997

NOTES

Alert editor

Roasted Grouper and Vegetables

12 Cherry tomatoes
1 Sprig chervil
4 Grouper steaks; skinless
1 Sprig mint
1 Sprig tarragon
 Salt
 Pepper
1/3 c Extra Virgin Olive Oil
14 Leaves basil
1 Eggplant
2 tb Chives; snipped
12 Garlic

Cut the eggplant into thin slices, place them in a colander, sprinkle with  salt, and let stand for 30 minutes to drain their bitter juices. Preheat  the grill, Season the grouper with salt, pepper, and brush it with 1  tablespoon of the olive oil; grill it for 30 minutes, turning often to cook  evenly on both sides. Meanwhile, grill the garlic cloves until thier peel  starts to blister, remove from the heat and peel. Squeeze the excess water  from the eggplant slices and grill them with the cherry tomatoes, turning  once. Make a sauce with the remaining olive oil, salt, pepper, and herbs in  a blender. Place the grouper on a serving platter, surround it with the  garlic, eggplant, and cherry tomatoes, and spoon the sauce over it. Serve.    Suggested Wine: Riesling Italico, or Pinot Gris from Oregon    Recipe by: La Cucina Italiana Oct/97 pg28    Posted to MC-Recipe Digest V1 #864 by Terry Pogue <tpogue@idsonline.com> on  Oct 25, 1997

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (536g)
Recipe Makes: 4 Servings

Calories: 266
Calories from Fat: 161 (61%)

Amt Per Serving		% DV

	Total Fat 17.9g	24 %
	Saturated Fat 2.5g	12 %
	Monounsaturated Fat 12.5g
	Polyunsanturated Fat 2.2g
Cholesterol 0mg		0 %
Sodium 23.5mg		1 %
Potassium 1240.8mg		33 %
Total Carbohydrate 26.1g		8 %
	Dietary Fiber 9.4g	38 %
	Sugars, other 16.7g
Protein 5.4g		8 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 266

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe