Recipe: Grilled Grouper

Renowned for its rich flavor and exquisite texture, grouper also has the ideal density to grill to perfection without getting dry.

Renowned for its rich flavor and exquisite texture, grouper also has the ideal density to grill to perfection without getting dry. The potatoes on a zesty lemon-dill vinaigrette offer a nice contrast to the tender and slightly bitter wilted greens, while the fried capers add a touch of crispiness to finish this Epicurean delight.

Grilled Grouper with Lemon Potatoes, Wilted Greens and Fried Capers
Serve the grouper with a chilled, crisp rosé wine.Jon Whittle

Recipe

Grilled Grouper With Lemon Potatoes

Grouper

  • 4 6-ounce grouper fillets
  • 3 Tbsp. olive oil
  • Salt and pepper to taste

1. Season fillets with olive oil, salt and pepper.
2. Heat grill and brush with oil.
3. Grill grouper until cooked through, and reserve for plating.

Season the grouper fillets with olive oil, and salt and pepper to taste before grilling.
Season the grouper fillets with olive oil, and salt and pepper to taste before grilling.Jon Whittle

Vinaigrette

  • 1 bunch dill
  • 1⁄2 cup olive oil
  • 1⁄4 cup lemon juice

1. Chop dill and mix with oil and lemon juice.

Potatoes

  • 12-18 marble fingerling potatoes
  • 3 garlic cloves, crushed
  • 5 thyme sprigs
  • 1 bay leaf
  • 1⁄2 cup lemon-dill vinaigrette

1. Place potatoes, garlic, bay leaf, thyme, and salt and pepper to taste in a 2- to 3-inch-deep pan, and add enough water (about half full) to steam the potatoes.
2. Bake uncovered at 350 degrees until tender, remove and halve the potatoes, and toss with vinaigrette.

Once you cook the shallot, garlic and chile flakes with oil, cook the kale a ­little at a time until tender.
Once you cook the shallot, garlic and chile flakes with oil, cook the kale a ­little at a time until tender.Jon Whittle

Greens

  • 1 pound kale, chopped
  • 1⁄2 garlic clove, minced
  • 1 shallot, minced
  • 1 pinch chile flakes
  • Salt and pepper to taste
  • 1⁄2 lemon for juicing

1. Place shallot, garlic, and chile flakes in a sauté pan with olive oil, and cook on low heat until translucent.
2. Add kale a little at a time until tender, and season with salt, pepper, and a squeeze of lemon.

Capers

  • 1 small can of capers
  • 2 Tbsp. olive oil

1. Fry capers until crispy and drain

Serve
Place greens on the plate, then the potatoes and fish. Top all with capers and vinaigrette.