G’s Baked Grouper w/ Roasted Za’atar Cauliflower

Recipe Collab with @cookinlikeag

To compliment groupers very mild, faint sweet underlying flavor, why not pair it with sides of flavor that melt in your mouth through each forkful? Imagine juicy well seasoned filets, crunch za’atar cauliflower, warm nutty cous cous, and the light creamy tang of beurre blanc… that’s how you can take your next grouper dinner to the next level. If you can’t find grouper, you can always swap the fish for another firm texture white fish. And if you don’t feel like all the sides, you can always make the grouper with sides of your choice and/or add it to a salad. Just don’t forget to tag @cookinlikeag so I can see and celebrate with you your delicious creation :P.

For the Baked Grouper

• 1-2 Tbsp Olive Oil
• 1lb Grouper with skin-on
• 2 Tbsp Melted Unsalted Butter
• 2 Tbsp Lemon Juice
• 2 Tbsp Za’atar
• 1 tsp paprika

Steps

1. Preheat oven to 425 degrees F
2. Drizzle olive oil to coat the bottom of a rimmed baking sheet/pan.
3. Cut fish into individual filets and season with salt and pepper. Place in baking sheet/pan and pour lemon juice and melted butter over fish. Sprinkle and even layer of the za’atar and paprika over the top of the fish.
4. Once oven is pre-heated, bake for 13-15 minutes (depending on how thick) until fish is cooked through.
5. Serve.

For the Roasted Cauliflower

• 1 Head Cauliflower
• 2 Tbsp Olive Oil
• 2 Tbsp Za’atar

Steps

1. Preheat oven to 425 degrees F
2. Line baking sheet with parchment paper or foil.
3. Break up cauliflower int bite-sized pieces and toss with olive oil and za’atar.
4. Spread the cauliflower evenly on the baking sheet and bake for 15-20 minutes, until cauliflower desired crispiness.

Saffron Almond Cous Cous

• 1/2 sliced almonds
• 1 3/4 cups water
• 1 tbsp olive oil
• 1/3 cup cous cous
• 1 tbsp butter
• 1 tsp saffron
• 1 tsp turmeric

Steps

1. Preheat oven to 350 degrees F and bake almonds on a baking sheet about 7 to 8 minutes, until golden and fragrant.
2. In a small pot, add olive oil and turn the heat to medium. Add onions, and cook for about 5 minutes until turning golden.
3. Pour the water over the onion and bring to a boil. Once boiling, add cous cous, butter, saffron and turmeric. Bring back to boil, reduce heat and simmer, covered for about 10 minutes.
4. Remove from heat and mix in toasted almonds and season with salt.
5. Break up cauliflower into bite-sized pieces and toss with olive oil and za’atar.
6. Spread the cauliflower evenly on the baking sheet and bake for 15-20 minutes, until cauliflower desired crispiness.

Julia Child’s Beurre Blanc

• 1.5 unsalted butter, cut into tablespoon-sized chunks
• 4 tbsp dry white wine
• 4 tbsp white wine vinegar
• 2 tsp minced shallots
• 1/8 tsp kosher salt
• 1 pinch pepper
• 1/4 tsp fresh lemon juice

Steps

1. Have the butter ready (cut and in a small bowl)
2. In a medium saucepan, bring wine and vinegar to a boil. Add shallots, salt and pepper. Lower heat to a simmer and cook until most of the liquid has evaporated. (There should be about 2/3 tablespoon of liquid left. If you reduced it too far, add 1/2 tablespoon of water to remoisten.)
3. Remove pan from heat. Whisk 2 pieces of butter into the reduction.
4. Set pan over low heat and continue whisking butter into sauce a chunk at a time, allowing each piece to melt before adding more. Remember to maintain low heat and never let sauce come to a boil once butter is added, or the sauce will separate.
5. Remove sauce from heat and whisk in the lemon juice. Taste and adjust seasoning.