Ah, me and OLS–there’s always a reason for me to get behind. While busy weekends have kept me from posting, they haven’t kept me from eating delicious local meals. Here’s my meal from OLS week 3 which was easily my favorite meal of the summer so far.
This week I stopped by the World Famous Smoked Fish Co. booth at the North Park farmers’ market, and found locally-caught grouper. I’m always excited when I find a new foodstuff that is both new to me as a local eater and new to me as a home cook in general. And I’d never made grouper.
Grouper is a white fleshed, flaky fish–I mistook it for tilapia at first–and as soon as I saw it I knew it was just what I had been waiting for. It was time to finally use my time-tested fish en papillote recipe for a local meal.
Grouper with Green Olives, Heirloom Tomatoes, Basil and Garlic
Roasted Fingerling Potatoes with Basil and Garlic
Tangerine Juice Braised Green Beans
Roasted Chioggia Beets with Balsamic Drizzle
Grouper
- 2 grouper filets
- 1 cup cherry tomatoes (I used heirloom), quartered
- 1 cup green olives (I used California Mission), smashed and pitted
- 1 clove garlic, sliced
- 1 small onion, sliced in rings
- 10 basil leaves, stems removed, sliced thin
Pat Grouper filets dry. Sprinkle with salt and pepper. Take one sheet aluminum foil per fish, drizzle 1 tsp. olive oil and spread across foil. Place enough onion slices to cover foil where fish will sit. Place fish atop onions. Layer fish with garlic slivers, tomatoes, crushed olives, and basil. Drizzle with several drops of foil and seal packets. Place packets in 400 degree oven and roast for 20 minutes, opening packets slightly halfway through.
Roasted Chioggia Beets and Braised Green Beans
