Ingredients

The following ingredients have 6 Servings
  • 6 fillets (~ 2lb) grouper or other white fish
  • 1 Tbsp unsalted butter
  • 1 Tbsp olive oil
  • 2 medium yellow (or red) tomatoes, diced
  • 3 Tbsp red onions, finely diced
  • 1 Tbsp fresh lime juice
  • 1 Tbsp e.v. olive oil
  • 1/4 tsp salt
  • pinch black pepper
  • 3 Tbsp fresh basil, chiffonade (finely sliced) as garnish

Instruction

  • Salt and pepper both sides of each fillet.  Bring a large non-stick pan to medium high heat and add the butter and oil.  Add the fish when butter is starting to brown (but not burnt!).
  • You may need to cook the fish in two batches if your pan is not large enough.  Be sure to add more butter or oil if needed.  The browned butter will give the fish a nice color and a nuttier taste.
  • Pan fry the fish ~ 3-4 minutes on each side in a non-stick pan.   I like to leave the fish uncovered for the 1-2 minutes and then reduce the heat a little and cover the pan for the remaining 1-2 minutes.  The fish is done when flakey.
  • Make the Salsa:  In a bowl mix together: tomatoes, onions, lime, olive oil, sea salt, and pepper.
  • Top fish with fresh tomato salsa & basil garnish and serve over a mixed or Caesar Salad.  Add sea salt to taste.  Happy Eating!  Beckie