Another Friday of Lent is approaching…more seafood, umm yes, please!! Try the grouper I made this week. It’s really simple and I threw some veggies in the oven to go along with it.
What You Need:
6oz Grouper Filet (for as many as you are serving)
1 Tbsp Olive Oil
1 half Lemon
Salt & Pepper
Brussels Sprouts, halved
1.5 Tbsp Honey
1 Tbsp Sriracha
3 cups Sweet Potatoes, cubed
1 cup Pineapple, cubed
Pre-heat your oven to 375 degrees. On a foil-lined baking sheet, spray with Olive Oil Spray, and spread your sweet potatoes evenly. Spray again with olive oil spray, and season with Butt Rub or salt & pepper. Cook for about 30 minutes, until tender. Then add your pineapple to the baking sheet and cook in the oven for another 5 minutes.
In a bowl put your Brussels sprouts and drizzle as much Sriracha and honey as desired, and toss around. (I did about 1 tbsp Sriracha and 1.5 tbsp honey.) That amount ended up being spicy but the sweet balanced it out. Also season with salt and pepper.
On another foil-lined baking sheet, spray with olive oil and spread your Brussels spouts evenly. Bake at the same 375 degrees for about 25 – 30 minutes. When mine came out I drizzled with a tiny bit more honey.
While those are working away in the oven, over medium-high heat, heat a skillet with olive oil. You want your oil hot before you put the fish in. Season your grouper well with salt and pepper, and a squirt of lemon on both sides. Then cook in your pan…my grouper was pretty thick, and it took about 4-5 minutes per side. You want it done all the way through and a little crispy on the edges! Finish with an extra squirt of lemon.
Serve your fish over the sweet potato and pineapple hash, just like the Sea Bass at Ruth’s Chris! So good!