Oh my gah, this recipe is heaven! Not only is it satisfying, protein packed, and guilt free, but this little guy is easy and fun to make. There is something about crumbling up crackers for breading that makes me feel sort of like a destructive child playing with my food. Trey’s Aunt Sunshine made this for us when we were in Florida and we were hooked. I don’t think I have ever had grouper before, but it is very similar to mahi-mahi, I even find it more flavorful and juicy! It happened to be on sale at Fresh Market the other day and I immediately scooped it up to recreate this yummy dish.
One of the good things about this meal is that the ingredients are simple and can be grown in your garden. I used fresh basil from my porch and hanover tomatoes for the bruschetta. Additionally you can buy organic ritz crackers at Fresh Market that are actually cheaper than the name brand ones, and use better ingredients. Finally Bolthouse Farms Yogurt Caesar is the best dressing to use. Something about the yogurt in it makes the dish taste more light and marinates with the fish more effectively.
2 1/2 pound pieces of fresh grouper
1 box of Ritz Crackers (or Fresh Market organic knock off)
1 cup of light yogurt based Caesar dressing
3 large tomatoes
1/2 red onion
1/2 cup of loosely packed basil
2 cloves garlic
1/4 cup of balsamic vinegar
1/8 cup of olive oil
Preheat oven for 350 degrees. Crumble a generous amount of the crackers on a large plate. The smaller the crumbs the easier they stick to the fish so try to make it rather fine. Place grouper fillets in a bowl and pour dressing on top, the measurement does not matter as long as they are generously coated. Coat each side of the fish with as many crackers as will stick. Sear fish on both sides in a warm oiled pan, say medium heat for 3-5 minutes, as long as the crackers brown and a nice crust is formed. Then place fish in oven for 15 minutes. In a large bowl combine chopped tomatoes, minced garlic, red onion, chiffonade basil, olive oil, balsamic, and generously salt and pepper then mix the whole thing together. I prepared some easy wilted spinach and quinoa on the side while the fish baked. When the fish is done plate and cover with generous amounts of bruschetta!