Grouper Fillet with Salsa Verde, Sautéed Spinach & Roasted Garlic Mashed Potatoes
Ingredients
For the Grouper:
2 grouper fillets (6 oz each)
2 tbsp olive oil
Salt and pepper to taste
Optional: Latin spice mix (chili powder, cumin, garlic powder, cayenne, salt, white pepper)
For the Salsa Verde:
1 cup fresh parsley leaves
1 clove garlic
1 tbsp capers, rinsed
2 marinated anchovies or 1 tsp Dijon mustard (optional)
1/2 cup extra virgin olive oil
Juice of 1 lemon
Salt to taste
For the Roasted Garlic Mashed Potatoes:
2.5 lbs Yukon Gold potatoes, peeled and quartered
12 cloves garlic, roasted (wrap in foil, bake at 375°F for 40 minutes)
1 stick unsalted butter
1.5 cups whole milk (or buttermilk for lighter)
Salt and pepper to taste
For the Sautéed Spinach:
8 oz fresh spinach, washed and drained
1 tbsp olive oil or butter
1 clove garlic, minced
Salt and pepper to taste
Optional: squeeze of lemon juice
Instructions
1. Roast the Garlic:
Wrap garlic cloves in foil and roast at 375°F (190°C) for 40 minutes until soft. Mash into a paste.
2. Make the Roasted Garlic Mashed Potatoes:
Boil potatoes in salted water until fork-tender (20-25 minutes).
Drain and rice or mash potatoes while still warm.
Heat butter, milk, and roasted garlic paste together until warm.
Fold the garlic butter mixture into the potatoes gently. Season with salt and pepper.
3. Prepare the Salsa Verde:
In a blender or food processor, combine parsley, garlic, capers, anchovies or mustard, olive oil, lemon juice, and salt.
Blend until mostly smooth with some texture remaining.
4. Sauté the Spinach:
Heat olive oil or butter in a skillet over medium heat.
Add minced garlic and cook until fragrant (about 30 seconds).
Add spinach and sauté until just wilted (2-3 minutes).
Season with salt, pepper, and a squeeze of lemon juice if desired.
5. Cook the Grouper:
Pat fish dry, season with salt, pepper, and optional Latin spice mix.
Heat olive oil in a skillet over medium-high heat.
Sear fillets skin-side down for 3-4 minutes until golden.
Flip and cook 2-3 more minutes until fish is opaque and flakes easily.
6. Plate and Serve:
Place a scoop of roasted garlic mashed potatoes on the plate.
Add sautéed spinach on top or side
Top the grouper fillet with salsa verde on side drizzle.
#recipes