Pan roasted Gulf Black Grouper

Pan roasted Gulf Black Grouper
4, 6oz. portions of filleted Black grouper

1tablespoon olive oil

Salt/pepper to taste

Preheat oven to 400 degrees. Start by adding 1 tablespoon olive oil to sauté pan on high heat.

Add fish to pan and caramelize one side, then place fish in oven to finish cooking. Depending on the size of the portion, this could take 8-10 minutes. When done, pull fish out and reserve for plating.

Eggplant Caponata Recipe

Ingredients

• 1 large eggplant (about 1 1/4 pounds total), cut into 1-inch cubes
• 1 tablespoon kosher salt
• 3/4 cup olive oil (not extra-virgin)
• 3 stalks celery, cut into 1/2-inch dice
• 1/2 zucchini, cut into 1/2-inch dice
• 1 clove garlic, minced
• 1/2 medium onon, cut into 1/2-inch dice
• 1 1/2 medium tomatoes, cut into 1/2-inch dice
• 1/4 cup raisins
• 1/4 cup sherry wine vinegar
• 1 tablespoon granulated sugar
• Salt and freshly ground black pepper
• 1/4 to 1/3 cup pine nuts, lightly toasted
• 1/4 cup minced fresh basil

• 1. To make the eggplant caponata, In a bowl, toss the eggplant with salt. Transfer to to a colander and place it over the bowl. Let drain for I hour. Rinse well and pat it dry with paper towels.
• 2. Line a plate with several layers of paper towels. In a large, preferably nonstick, pot or skillet, heat 1/2 cup of the oil over medium heat until hot but not smoking. Add the eggplant and sauté until nicely golden brown on all sides and tender, about 10 minutes. Using a slotted spoon, transfer the eggplant to the plate lined with paper towels to drain.
• 3. Add the celery and the fennel to the pot or skillet and sauté for 1 minute. Add the zucchini and sauté for 3 minutes. Transfer the vegetables to the paper towels.
• 4. Add the remaining oil to the pot or skillet and, still over medium heat, sauté the garlic and onion until golden, about 5 minutes. Stir in the tomatoes, raisins, vinegar, and sugar and cook for 10 minutes.
• 5. Return the reserved eggplant, celery, and zucchini to the mixture and cook for 10 minutes, stirring or folding the vegetables occasionally and ever so gently so as not to break up the pieces and turn the mixture into mush. Season to taste with salt and pepper.
• 6. Carefully transfer the caponata to a wide, shallow dish and let it cool for 1 hour. Cover and refrigerate for at least 8 hours and up to many more. (You can, in fact, refrigerate the caponata for up to 1 week.)
• 7. About 1 hour before serving the caponata, remove it from the refrigerator and bring it to room temperature. Serve sprinkled with the pine nuts, and basil.

To assemble:

Place a large scoop of the caponata on the plate, and then place the cooked fish atop the caponata. At Satterfield's, we sometimes use basil pesto or a tomato vinaigrette as an extra sauce for the dish. Enjoy!