Simple, elegant, and delicious.
Key West Grouper
1 pound grouper fillet
EVOO
1 box cherry tomatoes – I like the heirloom medley – rinsed and cut in half
Fresh basil thinly sliced
White Balsamic vinegar, about two splashes
Rinse fish in cold water and pat dry. Brush on EVOO and shake on Feisty Fish Rub. Grill over medium heat until flesh is white and no longer translucent.
Saute’ cherry tomatoes in EVOO and balsamic vinegar. Add basil just before serving and stir. Serve tomato medley over the Grouper and pat yourself on the back for another job well done!