Grouper with Roasted Garlic Aioli & Capers

This recipe was featured in my newsletter dated July 5, 2007.

Grouper with Roasted Garlic Aioli & Capers
by Chip Desormeaux

The preparation is so simple. It's really the sauce that makes this dish. Be willing to pay a price for only the freshest grouper. Tilapia would make an economical substitution but wouldn't be nearly as fantastic as grouper.

1 c. mayonnaise
5 cloves garlic, roasted
1 tsp. fresh lemon juice
1 tbs. EVOO
1 tbs. butter
2 6-oz. fillets grouper
1 tsp. capers

(To roast garlic, put it in a ramekin small enough to keep all the pieces close together and pour some olive oil over them. Bake at 350° for about 20 minutes.)

Purée the roasted garlic in a food processor first. Then add the mayonnaise. With the machine running, squeeze in some fresh lemon juice a bit at a time until you get the flavor you like. You may find you need to add a little salt as well.

Refrigerate until ready to use.

Heat a non-stick fry pan over a high flame with a tablespoon each of olive oil and butter until the butter stops sizzling.

Season the grouper with salt and pepper and add them top side down into the pan. Cover and fry until a nice crust is formed. Turn fish over, reduce heat to medium and continue to cook until fish flakes easily with a fork.

Serve over asparagus (seared in the same pan) with a nice rissoto. Top the fish with a tbs. of the aioli and capers.

Back to Top

Grouper with Roasted Garlic Aioli & Capers Recipe