Garlic and Sun-dried Tomato Black Grouper

I’m on the gulf coast of Florida with my dad visiting my grandma this weekend, and we went down to the docks and found a local fishmonger to see what looked good. So, on the menu for tonight is the freshly caught black grouper! It is a tremendously tasty, meaty, and flaky fish, but alas, it is really hard to find outside of this region. While I’m using grouper, if you’re unable to find it, I highly suggest this recipe with cod loin, monkfish, or mahi fillets.

We are pairing this with roasted garlic sauteed broccoli, but it would be fantastic with Lemon Pepper Mashed Potatoes and any roasted veggies. Enjoy!

Time: 30 Minutes


  • Grouper Fillet (cut into roughly 5 oz pieces). If you don’t have grouper, try another meaty and flaky white fish!
  • Roasted Garlic (I am using a jar of diced roasted garlic for ease and due to time constraints)
  • Sun-Dried Tomatoes (Julienne Cut). The type that’s jarred in olive oil is best because the dry ones will harden a bit in the oven…but either works in a pinch.
  • Butter


  • Preheat your oven to 350 degrees F
  • Spray a roasting pan with a little oil, and put your fish in
  • Top the fish with your garlic, tomatoes, and then some butter
  • Roast for about 25-30 minutes until the fish reaches at least 145 degrees F and flakes nicely with a fork.
  • Plate, devour, and enjoy!

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