The only change I made was to use cherry tomatoes cut in half vice chopping a tomato.
I purchased the grouper from the terrific seafood counter at the University Parkway Detwiler's Farm Market.
- 2 tablespoons extra virgin olive oil
- A one-pound piece of grouper or red snapper fillet (3/4-inch thick), skinned and halved cross-wise.
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/2 cup coarsely chopped tomatoes
- 1 small garlic clove, minced
- 2 tbsp thinly sliced fresh basil (FYI, it's easy to buy a small, potted basil plant at Publix or Home Depot and leave it to grow in the pot on your porch or lanai.)
1. Put one tbsp olive oil in a 10-inch non-stick skillet at medium high heat, and add fish, turning to coat on both sides. Arrange fish skinned side down and sprinkle with salt and pepper.
2. Toss tomato, garlic, basil, remaining tbsp olive oil, salt and pepper in a small bowl. Cover skillet with a tight-fitting lid and cook over moderately high heat until just cooked through, about 8 minutes.