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Division of Marketing and Development
Florida Department of Agriculture and Consumer Services
Mayo Building, M-9
407 South Calhoun Street
Tallahassee, FL 32399-0800
(850) 617-7300

Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner

Florida Seafood Recipe

Florida Grouper and Roasted Vegetables

1 large grouper fillet (approximately 1 pound)
3 tablespoons olive oil
1 small zucchini, chopped into thin rounds
1 carrot, chopped into small rounds
1/2 red bell pepper, chopped
1/2 yellow bell pepper, chopped
1 medium onion, chopped
8 cherry tomatoes, quartered
1 tablespoon ketchup
1 1/2 cups tomato juice
1 tablespoon brown or natural sugar
1 lemon, freshly squeezed
  freshly ground pepper
1 teaspoon dried oregano
3/4 teaspoon dried sweet basil
1 teaspoon kosher salt

Preheat oven to 350 degrees F. Place the cleaned fish in the middle of a baking pan. Spread 1 tablespoon of olive oil on fish, making sure to cover both sides. Squeeze the lemon on both sides of the fish and sprinkle with the cracked black pepper. Sauté the chopped vegetables in the remaining olive oil just enough to soften a little and set aside. In a small cup, mix the oregano, basil and salt, and spread on both sides of the fish. Pour the sautéed vegetables over the fish. In a bowl, mix the sugar, ketchup and tomato juice and pour over the fish. Cover and place in the oven until it is done all the way; the flesh should be soft and flaky. Do not overcook. A general rule for cooking fish is 10 minutes per inch of thickness.

2 servings

Nutritional Value Per Serving
Calories 694; Total Fat 33g; Cholesterol 73mg; Sodium 1755mg; Total Carbohydrates 68g; Protein 52g

Look for "Fresh from Florida" ingredients at your grocery store.

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