I absolutely love fish and seafood. I grew up eating fish at least once a week, and I try to keep the tradition going. I think I’ve mentioned this before, but I’ve had the best luck at our local fish market and buying fish on Tuesdays. I decided to take the traditional baked grouper up a notch by creating a sort of scampi sauce for small shrimp and then topping my grouper with this concoction.
Ingredients
- 3/4 lbs. grouper, snapper, corvina, or your favorite mild and flaky fish
- 1/4 lbs. small shrimp, peeled and deveined
- 1 small shallot, diced
- 2 cloves garlic, minced
- 1 tbsp. butter
- 1 tbsp. olive oil
- 1 tbsp. lemon or lime juice
- 2 tbsp. white wine
- red pepper flakes, salt, pepper, and parsley, to taste
Preparation
Preheat the oven to 375 degrees F. Season the grouper with salt and pepper. Bake the grouper for 20 – 25 minutes. While the grouper is baking, heat the butter and the olive oil over medium heat. Sauté the shallots for about 3 minutes. Add the garlic and the red pepper flakes. Cook for 2 – 3 minutes, making sure that the garlic doesn’t burn. Add the shrimp, the lemon juice, the white wine, salt, and pepper. Cook until the shrimp are pink, about 4 minutes. Add parsley and remove from heat. When the fish is done, plate the fillets, and top with the shrimp, making sure to use up all the sauce. This would pair great with sauteed green beans and fried plantains.
