Seared Grouper with Mediterranean Salsa - mds.CulinaryMedicine.org
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This Seared Grouper with Mediterranean Salsa is a great dish for the spring & summer. The grouper can be pan seared but also grilled.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at staging.mds.culinarymedicine.org.
Ingredients
- 1 Small Shallots, raw (minced)
- 4 small Green olives (black olives; coarsely chopped)
- 1 small whole (2-2/5 inch dia) Tomatoes (chopped)
- 1 Tbsp. Pine nuts
- 1 Tbsp. Fresh oregano
- 2 Tbsp. Fresh parsley (coarsely chopped)
- 1 Tbsp., drained Capers
- 1/4 tsp. Salt
- 1 taste Black pepper
- 5 tsp. Olive oil (divided)
- 2 tsp. Balsamic vinegar
- 8 ounces Fresh whitefish (2 4-ounce filets grouper, cod or halibut)
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