Frontiere's Grouper With Za'atar and Tomato

By Rozanne Gold

Total Time
45 minutes
Rating
4(106)
Comments
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Featured in: A Region's Tastes Commingle in Israel

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Ingredients

Yield:4 servings
  • 10large plum tomatoes
  • 2tablespoons olive oil
  • 4large cloves garlic, sliced
  • 1¼cups finely diced onion
  • 1½tablespoons za'atar, a spice mix available at Middle Eastern food shops
  • ¼teaspoon salt
  • ¼teaspoon black pepper
  • 1½tablespoons fresh lemon juice
  • 46-ounce grouper fillets
  • Salt and pepper to taste
  • 20asparagus spears, lightly steamed
  • ¼cup fresh lemon juice
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

306 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 20 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 38 grams protein; 1231 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut tomatoes in large pieces.

  2. Step 2

    In medium nonstick skillet, heat one tablespoon of the olive oil.

  3. Step 3

    Saute garlic and onion until soft. Add tomatoes and cook 10 to 15 minutes, until very soft but still chunky. Stir in za'atar, salt, pepper and lemon juice. Cook one minute. Keep warm.

  4. Step 4

    Sprinkle fish with salt and pepper. Heat one tablespoon olive oil in large nonstick skillet. Saute fish over high heat for 3 to 4 minutes on each side.

  5. Step 5

    To serve, spoon sauce on bottom of 4 plates. Put fish on top. Garnish with asparagus arranged like spokes of a wheel and sprinkle with lemon juice.

Ratings

4 out of 5
106 user ratings
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Comments

Chairmanpao

Tried this with some beautiful grouper from our fresh fish provider at the local market (who was standing outdoors in the subfreezing temps this morning in western NC). We weren't thrilled with the recipe; the flavors seemed to overpower the mild flavor of fresh grouper. Maybe the za'atar mix we used from Whole Foods was not the best (it seemed very thyme-heavy), or maybe it was just not to our tastes. We would not try it again, sadly, though it was not a disaster.

Lee Howard

I think the solution to the overpowering za'atar people have mentioned is to add it with the tomatoes not after they're done. Why wouldn't you want all those flavors to incorporate fully into the sauce? I also added the zest of the juiced lemon. 5 stars. Great flavor.

LindaL

Well, actually, I seasoned the fish with oil, salt and Za'atar, roasted it on a sheet pan in the oven, and squeezed some lemon. (I had Armenian green beans with tomato and red bell pepper, so no tomatoes for the fish.) It was really good. Not the main recipe, but I liked the za'atar with the fish.

Ellen Z

Nice light summery dish to use fresh grouper and fresh tomatoes. I used an orange instead of lemon and cut down on the za'atar as recommended by other commentators. Tasty!

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