I know y'all are probably getting tired of fish recipes, but I just can't help myself. It seems like every week, we're cooking some kind of fish we've never prepared before at home and we're loving it. (I promise - I won't write about fish next week.)
For the longest time, I thought the only way to have a fine fish dish was to eat at a white-tablecloth restaurant. But that's just not so. Good meals can be made at home, provided you get the freshest fish you can find and use other quality, fresh ingredients, like vegetables, fruits and herbs.
I made up this dish one night this past week after looking over some photos we took in France this time last year. The fish in Nice was so delicious and so Mediterranean - prepared with tomatoes, olives and lemons and lightly seasoned.
My children were gone the night I fixed the grouper, so we had some leftover. The next day, I heated up a bit of fish and was snacking away when my 13-year-old came in and asked if she could try a bite. She had one bite, then two and the next thing I knew, she had commandeered my fork and plate.
1 (1-pound) grouper fillet*
3 to 4 Roma tomatoes, diced
4 teaspoons capers, drained
Cavender's Greek seasoning
4 teaspoons olive oil
Place fish on a rimmed baking sheet sprayed with cooking spray. Top with diced tomatoes and sprinkle with capers. Season with Cavender's and drizzle with olive oil. Broil close to the top of the oven for 8 to 10 minutes, or until fish flakes easily with a fork. Serve with lemon wedges.
* If you can't find or don't like grouper, substitute 4 tilapia fillets. Tilapia is a mild, white fish that's easily found in area grocery stores.
Ginna Parsons is the Daily Journal's food/home/garden editor.