Barilla recipes

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Baked Grouper Carpaccio with Cherry Tomatoes, Black Olives and Basil


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Baked Grouper Carpaccio with Cherry Tomatoes, Black Olives and Basil
TYPE
Main course




Ingredients for 4 people


2 POUNDS Grouper Fillets
4 TABLESPOONS Extra Virgin Olive Oil Divided
1 CLOVE Garlic Minced
1 POUND Cherry Tomato Halved
8 LEAVES Fresh Basil Julienne



Preparation
1. PREHEAT oven to 400ºF

2. CUT grouper into very thin slices using a very sharp knife

3. Place in a large baking pan

4. Drizzle with half the olive oil and season with salt and pepper

5. HEAT remaining olive oil in a large skillet over medium heat

6. Add minced garlic and sauté until golden yellow

7. Add tomatoes and cook 4 to 6 minutes or until tomatoes are soft and mushy

8. Add black olives

9. BAKE grouper for 4 to 6 minutes or until fish flakes easily with a fork

10. POUR tomato mixture evenly over fish

11. Garnish with fresh basil and additional olive oil if desired