Recipe
- 1 ½ pounds grouper, skinless or other lean fillets
- 1 medium sliced onion
- 1 cup sliced fresh mushrooms
- 2 tablespoons chopped fresh parsley
- 2 tablespoons tarragon wine vinegar
- 2 tablespoons olive oil
- 1 teaspoon dried dill
- white pepper
- bay leaves
Preheat the oven to 425° F.
Combine onion, mushrooms, parsley, vinegar, oil and dill. Place half of mixture in a baking dish. Place fillets on top of mixture. Sprinkle with pepper and place half a small bay leaf on each fillet. Top with remaining mushroom mixture. Cover and bake for 10 minutes or until done.
Contributed by Joyce Taylor From: No-Salt Seafood: All the Flavor Without the Salt
DID YOU KNOW?
Many grouper species are soniferous, meaning they make sounds, especially during spawning, where roughly 1.5 million eggs may be released by the female!
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