Grouper with pan-roasted tomatoes
1 Tbsp, divided
1 tsp, freshly ground
Uncooked grouper fillet(s)
1½ pound(s), or other firm white fish fillets, four 6 oz pieces
2 medium clove(s), minced
Crushed red pepper flakes
1 cup(s), or cherry tomatoes, halved
Fresh lemon juice
¼ cup(s), fresh, chopped
- In a small bowl, combine paprika, 2 teaspoons oil, black pepper and salt. Rub paprika mixture on both sides of fish; set aside.
- Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add fish and cook until fish flakes easily when tested with a fork, about 4 minutes per side. Remove fish from pan; cover to keep warm.
- Place remaining 1 teaspoon oil in pan; heat over medium heat. Add garlic and red pepper flakes; sauté until tender. Add tomatoes and lemon juice; cook, stirring occasionally, until mixture is hot and tomatoes begin to burst, about 2 minutes. Spoon tomato mixture over fish; sprinkle with parsley. Yields 1 fillet and about 1⁄4 cup tomatoes per serving.