Herb-Crusted Grilled Grouper with Romesco Sauce

Herb-Crusted Grilled Grouper with Romesco Sauce ingredients

• 2 ea red bell peppers
• 0.5 cup slivered almonds
• 2 cloves garlic
• 1 tbsp tomato paste
• 1 tbsp sherry vinegar
• 1 tsp smoked paprika
• 0.5 slice crusty bread
• 0.25 cup extra virgin olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1.5 lbs grouper fillets
• 0.5 cup panko breadcrumbs
• 2 tbsp fresh parsley
• 1 tbsp fresh thyme
• 1 tsp lemon zest
• 2 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper

How to make Herb-Crusted Grilled Grouper with Romesco Sauce

1. Preheat your oven to 400°F (200°C) and preheat your grill to medium-high heat (about 400-450°F). Clean grill grates and lightly oil them.
2. Prepare the red bell peppers for the Romesco sauce: Halve and deseed 2 large red bell peppers. Place them cut-side down on a baking sheet, drizzle with a little olive oil, and roast in the preheated oven for 20-25 minutes, or until the skins are charred and blistered.
3. Once roasted, transfer the peppers to a bowl and cover tightly with plastic wrap for 10 minutes to steam. This makes the skins easier to peel. Carefully peel and discard the skins, then roughly chop the pepper flesh.
4. Toast 1/2 cup slivered almonds in a dry pan over medium heat for 3-5 minutes until golden and fragrant, shaking frequently to prevent burning. Set aside.
5. Make the Romesco sauce: In a food processor, combine the roasted and peeled red peppers, toasted 1/2 cup slivered almonds, 2 peeled garlic cloves, 1 tablespoon tomato paste, 1 tablespoon sherry vinegar, 1 teaspoon smoked paprika, and 1/2 slice of stale crusty bread (if using).
6. Pulse the ingredients until a thick paste forms, then with the food processor running, slowly drizzle in 1/4 cup extra virgin olive oil until the sauce is smooth and emulsified. Season the Romesco with 1/2 teaspoon salt and 1/4 teaspoon black pepper, then taste and adjust as needed.
7. Prepare the herb crust for the grouper: In a shallow dish, combine 1/2 cup panko breadcrumbs, 2 tablespoons finely chopped fresh parsley, 1 tablespoon fresh thyme leaves, and 1 teaspoon lemon zest. Stir well to mix the herbs and zest into the panko.
8. Pat the 1.5 lbs grouper fillets very dry with paper towels. Lightly brush both sides of each fillet with 2 tablespoons olive oil, then season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
9. Press the herb-panko mixture firmly onto one side of each grouper fillet, ensuring an even and generous coating.
10. Carefully place the herb-crusted grouper fillets onto the preheated and oiled grill grates, crust-side down. Grill for 4-5 minutes, until the crust is golden brown and crisp.
11. Gently flip the fillets and continue to grill on the non-crusted side for another 4-5 minutes, or until the fish reaches an internal temperature of 145°F and flakes easily. Cooking time will vary based on fillet thickness.
12. Transfer the grilled grouper to a serving platter and let it rest for 2-3 minutes. Serve immediately, topped with a generous dollop of the homemade Romesco sauce. This dish pairs wonderfully with roasted potatoes or a simple green salad.

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