Florida Grouper Marinade

• 1½ lbs Grouper Filet

Marinade:

• 2 tbsp Lime Juice
• 1 tbsp Olive Oil
• 1 tsp Salt
• ¼ tsp Pepper

Topping:

• 1 cup Breadcrumbs
• ¼ cup Basil
• ¼ cup Parsley
• ½ tsp Salt
• ¼ tsp Pepper

Vegetable Medley:

• 1 cup Butter Beans
• 1 tbsp Olive Oil
• 1 cup Sweet Corn
• 1 Vidalia Onion, chopped
• 1 Green Pepper, chopped
• 1 Yellow Squash, chopped
• 1 Zucchini Squash, chopped
• 1 cup Diced Tomato
• ½ tsp Minced Garlic
• 1 tsp Thyme

Place grouper filets in mixture of lime juice, olive oil, salt and pepper and marinate in refrigerator for a period of 2 to 3 hours.

Blanche beans in boiling water for 10 minutes or until tender. Drain and set aside. Preheat oven to 350°F (175°C). Mix breadcrumbs, basil, parsley, salt and pepper in mill or blender and coat top of filets, then bake filets in heated oven for 15 to 20 minutes or until fish has become opaque. In large sauté pan, heat olive oil, add vegetables (including beans) and cook until tender. Season with garlic and thyme. Divide vegetable medley among plates, top vegetables with grouper filets.

Serves 5.

Super Grouper Soup

• 1½ lbs Grouper Filet
• 1 tsp Paprika
• Cooking Spray
• 28 oz canned Diced Tomatoes (keep juice)
• 1 tsp Thyme
• 1 tsp Marjoram
• 1 tsp Ground Savory
• 8 oz Chopped, Fresh Mushrooms
• 1 chopped Chives

 Cut filets into 2” by 2” pieces and toss with paprika. Lightly coat large skillet with cooking spray and set on medium high. Brown fish until flaky, then set aside and keep warm.

Using the same skillet, combine tomatoes, mushrooms, thyme, marjoram and savory. Simmer on medium-low heat until mushrooms are tender.

Add fish when serving into bowls, and top with chives.

Serves 4