I am enjoying this January from an eating perspective. It’s been refreshing to look and enjoy meals that are on the lighter side without sacrificing taste or neglecting your hungry stomach.
Last week’s Fish a la Spetsiota was warmly embraced by you my readers and it appears it’s caught the attention of some at Food Network Canada!
Today, I’m going to feature another fish, the grouper. My fish monger seems to always have a decent and fair supply of these fish. They likely come from the waters of Florida and the fish can be the size of a salmon to half the size of a human.
I would characterize grouper as a semi-firm fleshed fish, not as dense as shark or swordfish but something a little firmer than salmon. It’s flavour is mild in flavour and holds up well to the recipe I’m about to show you.
I do enjoy baked fish (almost as much as grilled) and this grouper “en papillote” (in paper) is easy to prepare, easily accessible ingredients and healthy to boot!
Healthy you say? Remember it’s still January, I have my eye towards healthy dishes and this one is a good serving of grouper, some vegetables, olive oil and your one component of decadence…a big, crusty roll of bread who’s only purpose on Earth was to give you the honours of mopping up this lovely, aromatic sauce.
Grouper en Papillote (Ïοφός στο χαÏτί)
(for 4)
1 medium red onion, sliced
1 green bell pepper, sliced
1/4 cup olive oil
2 pints of cherry tomatoes (pre-roasted on high heat in your oven)
1 Tbsp. of minced garlic
1/4 dry white wine
1-2 unpeeled zucchini, sliced
4 (7-8oz.) Grouper fillets
1/4 cup of fresh basil leaves
(or 1/2 tsp. dry basil)
1 tsp. dry Greek oregano
1 tsp. sea salt
1 tsp. fresh cracked black pepper parchment paper
butcher’s twine
extra-virgin olive oil
Pre-heated 400F oven
- Rinse and pat dry your fillets and season lightly with some salt and pepper, set aside. In a large skillet over medium-high heat, add the olive oil reduce to medium and saute your onions and peppers on for about 6 minutes or until softened and tender. Add the tomatoes, garlic and wine and simmer for another minute. Stir in zucchini and add salt and pepper according to taste and set aside.
- Cut four pieces of parchment paper (about three times the size of each fillet) and layout on your kitchen’s work surface. Set each fillet in the middle and spoon some sauce mixture over each fillet. Top with a few basil leaves and some dried Oregano and fold the sides up towards the middle, fold the two pieces to form a seal in the middle and twist the ends of the paper with your hands. Now secure each end by tying each end with butcher’s twine.
- Place your paper parcels of fish on a large baking sheet and place on the middle rack of your pre-heated oven for 25-30 minutes.
- Carefully transfer to each plate and cut open the packets at your dinner table. Drizzle extra-virgin olive oil over each fish and serve with a seasonal salad, some crusty bread and a dry white wine.
If you are not reading this post in a feed reader or at http://kalofagas.blogspot.com then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author. © 2007-2009 Peter Minakis
69 Responses
I will be picking up some grouper and giving it a try. I usually stick to halibut, salmon, tilapia, shrimp – I would like to add some more kinds of fish to my repetoire. En papillote is such a fun way to make fish.
Isn’t it great to have a fish monger with a good variety! Your grouper looks great — it’s so tempting to cook rich heavy foods in the winter — and i appreciate you keeping it light and satisfying!
I can imagine the delicious aroma when youopen up that packet.
I think i willdo them with cod s i don’t know if we get this fish here.
Oh what a wonderful fish dish and cooked en papillote the aroma when opened must be astonishing! I wish I had a fish monger local….
this is the best looking fish dish i’ve seen in a while – looks very vibrant with all those veges, love that oily bottom on the plate – dont forget the bread to mop it up!
That is a very handsome hunk of fish! As you can imagine, we eat a lot of grouper down here. It is such a versatile fish. I love what you did with it here. It looks very light, yet really flavorful.
hehe papillote dishes have been my fave ever since the end of the festive season (in my attempt to be a bit healthier!!) im trying to stick to a lot of fishes en papillote, and you can always experiment around with the veggies, herbs, etc. your combination here looks amazing, i will give it a try this w-end i think!!
Another delicious recipe! It is always great to eat a light meal without compromising on it’s taste!
Cheers,
Rosa
Another delicious recipe! It is always great to eat a light meal without compromising on it’s taste!
Cheers,
Rosa
Another delicious recipe! It is always great to eat a light meal without compromising on it’s taste!
Cheers,
Rosa
Another delicious recipe! It is always great to eat a light meal without compromising on it’s taste!
Cheers,
Rosa
Another delicious recipe! It is always great to eat a light meal without compromising on it’s taste!
Cheers,
Rosa
Another delicious recipe! It is always great to eat a light meal without compromising on it’s taste!
Cheers,
Rosa
The technique certainly qualifies for the watch-what-you-eat plan and it definitely concentrates the flavors and keeps everything moist. I wonder though whether you really needed to pre-roast the tomatoes.
Flavor, flavor and more flavor….. a great idea to keep fish moist and a dish really very attractive…
I love fish en Papillote, I want to try this recipe too, I have salmon in the fridge, I will try with it
How cool that both you & the folks at Equal Opportunity Kitchen got featured by the Food Network! I love that method of cooking for fish & chicken, it always comes out so moist.
I see that you are being very resolute with eating healthy fish dinners for the month of January. This is an excellent way to put a little seaside into these wintry months.
OMG Peter! I am making Salmon en Papillote tonight for my Viva La France week! Great minds think alike huh!
Great Flavors here! I can just imagine the olfactory treat that comes when that package is opened.
Yum. I’m a big fan of fish cooked in this method — so much flavor in that little packet. This combo looks amazing.
That looks delicious – and the kind of fish dish that’s great whatever the weather.
I enjoy grouper, too; when I buy it, all I can think of is a kid’s game called Penguin Pat that my kids had a while back. It was an automated penguin with a basket who said, “Big fish, little fish, Super Grouper!” Cooking en papillote is wonderful; it cuts down the mess, and everyone gets whatever they want in their own little packet!
Looks delicious. I love grouper, and absolutely love doing meals in parchment. I’m toying with the idea of making this whole roasted snapper from the most recent Saveur 100, but I think I’ll have to hold back until summer rolls around again.
http://www.saveur.com/article/Food/Whole-Roasted-Red-Snapper
This looks great Peter. Love the flavor combination. I’ve been meaning to try a fishmonger in our area, and this might get me off my butt.
Love fish prepared like this. Fast, simple and elegant! Also the girls love the mystery of this!
does it work for chicken too? i love the idea of cooking meat in a bag, and i love the word “monger.” that is all.
I can only imagine how the smells that escape when that package is opened send one to food heaven! Pet thislooks and sounds fabulous!
I keep meaning to try any fish en papillote, but haven’t had it yet. It looks like you did right by the grouper here and it looks like a very colorful dish. Also, congrats on the FN link–that’s good stuff!
I keep meaning to try any fish en papillote, but haven’t had it yet. It looks like you did right by the grouper here and it looks like a very colorful dish. Also, congrats on the FN link–that’s good stuff!
I keep meaning to try any fish en papillote, but haven’t had it yet. It looks like you did right by the grouper here and it looks like a very colorful dish. Also, congrats on the FN link–that’s good stuff!
I keep meaning to try any fish en papillote, but haven’t had it yet. It looks like you did right by the grouper here and it looks like a very colorful dish. Also, congrats on the FN link–that’s good stuff!
I keep meaning to try any fish en papillote, but haven’t had it yet. It looks like you did right by the grouper here and it looks like a very colorful dish. Also, congrats on the FN link–that’s good stuff!
I keep meaning to try any fish en papillote, but haven’t had it yet. It looks like you did right by the grouper here and it looks like a very colorful dish. Also, congrats on the FN link–that’s good stuff!
The fish en papillote is such a great way to enjoy seafood…I think I prefer the baking method as it ensures a healthy dish…thanks for the inspiration Peter.
I like this way of cooking fish. We are fortunate to have great fish on the West Coast. Love your recipe Peter.
i love cooking fish and chicken this way. it steams in such a lovely flavor. yours sounds delicious – and congrats on your FN success :)
I’ve done fish like this and really liked it, but I’ve never tried it with zuchinni. Does the zuchinni get really soft?
Love cooking fish “en papillote” — it’s flavorful, versatile and provides for easy clean up. You’re making me jealous here as I have been meaning to stock up on fish and haven’t yet gotten to. Tomorrow perhaps …
Could you sneak a few olives into the parchment packet, too? I’m thinking it would be a great addition to the vegetables you’ve used.
Looks delicious Peter. I love the simple prep. We do something similar in Japan, steaming fish in paper with some aromatics.
Psari sti ladokolla is one of my favourite ways of cooking fish and grouper is an excellent choice.
Beautiful fish! I don’t know that I have had grouper but it looks lovely and fresh.
I did see you on FNC, congratulations!
Great looking meal, I love fish en papillote.
Cooking fish en Paiollote is fun and a greatmethos. It alos makes a stricking presentation.Excelelnt as always. So will Food Network be using your recipe?
This looks delicious. I am trying to eat more fish and keep my recipes healthy too. I will be trying this recipe soon.
The sauce is so visually appealing that it begs you to dive right in. This reminds me I need to incorporate more fish into my diet.
Mmmm … I love that ratatouille type topping! En papillote makes such a great presentation, too. YUM!
WOW!! This look absolutely tasty and nice!!!!xxxI love fishe, every fish!! Love this! xxGloria
Wow, Peter, that grouper looks delicious. Grouper is a really common fish here in Florida and this is a beautiful and healthy way to prepare it!
That looks great!
I love grouper but I don’t have it that often. I love the way you prepared it. Fantastic!
This looks delicious. I imagine your recipe would also work well with red snapper or mahi-mahi, wouldn’t it?
I’m making fish tonight with tilapia, trying to eat healthier too, but I’m weakening! Yours looks colorful and healthy, and the perfect presentation! I’m sure FN will be calling you soon!
What great colors. Everything looks so fresh and summery for the middle of winter. I’d almost say it’s too healthy. ;-)
I don’t know why I lost your feed. You’re in my reader but ever since this feedburner switch to Google things have been askew. Do you like that word “askew”? Say it. It’s fun! haha
Anyway..I had to subscribe again, so you get my company once more. (lucky you)
ps. Bookmarked the fish ;)
Well done about Food network Peter! The fish looks yummy and fresh.
Damn, that is one fine-looking piece of fish. I love cooking en papillote – no cleanup!
Oh my, how absolutely heavenly… I can just taste those flavors with the crusty bread… Mmmmm…
I just LOVE what you do with seafood Peter. Everything always look so fresh from the sea and perfectly cooked and marinated.
I’m so inspired by this cooking with parchment paper. I just got 3 beautiful fish from the market and tomorrow’s dish is definitely an inspiration from what I see here. Thank YOu!
Now that does look good!
I’m loving the veg and the oregano, basil and garlic that’s in it. I bet it smelt wonderful when you opened it.
Groupertastic indeedy!
This looks really interesting. Are you talking about the fish monger in Kensington Market?
Light et delicious !
Beautifully cooked grouper. The ingredients are definetly a nice healthy dish.
Looks good! I think I’ll try this one with halibut this week (we have a lot of halibut that dh has brought home from Alaska!).
Looks like perfectly cooked fish. Gotta love cooking in little pouches.
I absolutely love this recipe & I love your COOL blog! Your photographs look so stunning & when I read your stories I feel like I am on holiday! Thanks!
I’m not sure I’ve ever eaten grouper – looks like a lovely firm fish. I am, however, a great fan of cooking fish in parcels – so simple and so tasty!
Gee, maybe you should call this kleftiko! ;-D I’m so happy to see you getting recognition Peter!!!