Grouper piled high with a quick pan sauce of seasonal, homegrown zucchini, crookneck squash, tomato and fresh herbs.
2 yellow summer squash
4 cloves garlic
8-10 plum tomatoes
1/2C dry sherry
Fresh basil, parsley and oregano
Salt and pepper
Season grouper filet on both sides with oil, salt, pepper, garlic powder and some chopped fresh herbs. Cook the grouper in the oven for 15 mins at 400.
While grouper cooks, sauté shallot in oil until softened. Add in cubed zuke, squash, tomato, thin sliced garlic, salt and pepper. Cover and let cook until softened and a sauce starts to form—about 10 mins. Add in sherry and fresh herbs and bring to a boil for 2 mins. Drop back down to a simmer for another 5 minutes or so. Drop in a tablespoon of butter at the end and stir. Pile the veg on the fish and finish with more fresh herbs, a drizzle of oil and some cracked black pepper.
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