Pan Fried Grouper with Chimichurri Tomatoes

Name: Pan Fried Grouper with Chimichurri Tomatoes
Total time: 45 min
Yield: 2–4
Ingredients: Grouper — 1½ - 2 lbs Grouper Filet; Grouper — 2 Tbsp All-Purpose Flour (Gluten-Free Optional); Grouper — ¼ cup Extra Virgin Olive Oil; Grouper — 1 Tbsp Salted Butter; Grouper — 1 Large Sprig Fresh Thyme; Grouper — Kosher Salt to Taste; Grouper — Coarse Ground Black Pepper to Taste; Chimichurri Tomatoes — 1 cup Yellow Grape Tomatoes Sliced; Chimichurri Tomatoes — 1 cup Red Grape Tomatoes Sliced; Chimichurri Tomatoes — ½ cup Fresh Italian Parsley Minced; Chimichurri Tomatoes — 2 Tbsp Fresh Mint Minced; Chimichurri Tomatoes — 2 Tbsp Fresh Oregano Minced; Chimichurri Tomatoes — 4 Garlic Cloves Minced; Chimichurri Tomatoes — ½ Jalapeño (Seeds Removed) Minced; Chimichurri Tomatoes — 1 Tbsp Freshly Squeezed Lemon Juice; Chimichurri Tomatoes — 3 Tbsp Balsamic Vinegar; Chimichurri Tomatoes — ½ cup Extra Virgin Olive Oil; Chimichurri Tomatoes — ½ tsp Kosher Salt; Chimichurri Tomatoes — ¼ tsp Coarse Ground Black Pepper; Optional Crispy Leeks — 1 Leek, Julienned; Optional Crispy Leeks — ¼ cup All-Purpose Flour; Optional Crispy Leeks — 1 Tbsp Cornstarch; Optional Crispy Leeks — Vegetable Oil, for Frying; Optional Crispy Leeks — Kosher Salt, to Taste

Pan-fried grouper basted with thyme butter and topped with fresh tomato chimichurri, with optional crispy leeks.

Ingredients

Grouper — 1½ - 2 lbs Grouper Filet
Grouper — 2 Tbsp All-Purpose Flour (Gluten-Free Optional)
Grouper — ¼ cup Extra Virgin Olive Oil
Grouper — 1 Tbsp Salted Butter
Grouper — 1 Large Sprig Fresh Thyme
Grouper — Kosher Salt to Taste
Grouper — Coarse Ground Black Pepper to Taste
Chimichurri Tomatoes — 1 cup Yellow Grape Tomatoes Sliced
Chimichurri Tomatoes — 1 cup Red Grape Tomatoes Sliced
Chimichurri Tomatoes — ½ cup Fresh Italian Parsley Minced
Chimichurri Tomatoes — 2 Tbsp Fresh Mint Minced
Chimichurri Tomatoes — 2 Tbsp Fresh Oregano Minced
Chimichurri Tomatoes — 4 Garlic Cloves Minced
Chimichurri Tomatoes — ½ Jalapeño (Seeds Removed) Minced
Chimichurri Tomatoes — 1 Tbsp Freshly Squeezed Lemon Juice
Chimichurri Tomatoes — 3 Tbsp Balsamic Vinegar
Chimichurri Tomatoes — ½ cup Extra Virgin Olive Oil
Chimichurri Tomatoes — ½ tsp Kosher Salt
Chimichurri Tomatoes — ¼ tsp Coarse Ground Black Pepper
Optional Crispy Leeks — 1 Leek, Julienned
Optional Crispy Leeks — ¼ cup All-Purpose Flour
Optional Crispy Leeks — 1 Tbsp Cornstarch
Optional Crispy Leeks — Vegetable Oil, for Frying
Optional Crispy Leeks — Kosher Salt, to Taste

Method

MIX THE TOMATOES: Combine all the chimichurri tomato ingredients in a mixing bowl.
DREDGE THE GROUPER: Season both sides of the grouper with salt and pepper. Season the flour, then lightly coat both sides of the fish and shake off the excess.
PAN-FRY AND BASTE: Heat the grouper’s olive oil in a large sauté pan over medium-high heat. Add the fish and cook for about 4 minutes on the first side, until the edges are golden. Gently flip and add the butter and thyme. Continue cooking until the thickest part reaches 145°F, using the thyme sprig to baste with the butter and oil.
SERVE: Transfer to a platter and top with the chimichurri tomatoes.
OPTIONAL CRISPY LEEKS: Thinly julienne the leek, rinse thoroughly and drain on paper towels until completely dry. Toss with the ¼ cup flour and 1 Tbsp cornstarch. Fry in vegetable oil at 375°F until golden, drain on paper towels and sprinkle with salt. Add to the finished fish if desired.