Broiled Grouper With Herbs and Garlic
12-14 ounces of grouper fillet, cut into 2 pieces
1/2 bunch cilantro, finely chopped
1/2 bunch flat leaf parsley, finely chopped
2 cloves garlic, minced
1/4 tsp red pepper flakes
2 Tbsp lime or lemon juice
2 Tbsp extra virgin olive oil
Preheat the broiler. Cover the broiler pan with aluminum foil. In a separate bowl combine 1 Tbsp of the olive oil and the cilantro, parsley, garlic, red pepper flakes, and the lime juice. Set aside. Rinse and dry the fish and place it on the broiler pan, in a single layer. Brush it with 1 Tbsp of the olive oil. Spread the herb mixture evenly on top of the fish.
Broil 4 inches from the heat, for about 8-9 minutes if about 1" thick, 10-11 minutes if about 1¼" thick, or until it flakes easily.
This recipe will work equally well with sea bass, red snapper, pompano and catfish. Adjust cooking times appropriately.
Recipe adapted from The New York Times Seafood Cookbook recipe by Marian Buros.