So tonight for dinner, we had a beautiful fillet of grouper right off the truck from Maine this morning. Lobsta Bakes has a sister store…or rather a father store…in Maine that flies in that morning’s fresh catch right here to Cincinnati, Ohio. Wild, ocean caught, fresh fish…no hormones, no antibiotics–nothin!
protein + gluten free goodness
So we steamed our grouper fillet. I sliced organic lemons and lined the bottom of a piece of tin foil with the lemons and put the fish on the lemons. I drizzled 1 tsp of EVOO on top, and added salt and pepper, chopped fresh dill, lemon zest, lemon juice, and more lemon slices. I wrapped that in tin foil to create a tent of sorts. Baked it in a 350 degree oven for about 40 minutes…it all depends on the thickness of your fillet.
This is a great way to cook your fish because it keeps it moist, and makes its own sauce! Grouper is a really nice fish: it has a very delicate flavor – not at all fishy – and it is flaky and mild. It has some chew to it too, which is nice…it doesn’t melt in your mouth like sea bass or halibut.
fun shapes on the gluten free pasta!
Along with the fish, we had GF vegan pesto. I put into my CuiniArt food processor:
1 cup fresh basil
1/2 c toasted pine nuts
1 T EVOO
juice of 1/2 lemon
2 garlic cloves
1 T water (more or less until you get desired consistency)
I served the pesto with some “pan roasted” (for lack of a better word) grape tomatoes. I heavily sprayed a frying pan with cold pressed olive oil spray and just let them roast for about 5 minutes, stirring–or rather, shaking–often.
These are nice with the pasta because when you bite into them, they burst in your mouth and you get this wonderful flavor explosion that is sweet and tangy.
Here's the food processor I use and highly recommend: A CuisinArt Prep 7 Food Processor. You can get one here: