1 1/2 pounds grouper fillet
5 cups fresh vegetables such as: conch peas, black eyed peas or butter beans, corn, chayote, onions, peppers or tomatoes
2 tablespoons lime juice
1 teaspoon salt
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon chopped garlic
1/4 teaspoon cracked pepper
1 teaspoon dry thyme
Herb topping:
1 cup bread crumbs
1/4 cup basil leaves
1/4 cup parsley leaves
1/2 teaspoon salt
1/4 teaspoon pepper
Refrigerate and marinate grouper fillets in a mixture of lime juice, olive oil, salt and cracked pepper. Process bread crumbs with basil, parsley, salt and pepper. Coat top of fillets with bread crumb mixture. Blanch peas or beans in boiling salted water for 10 minutes or until tender; drain and set aside. Bake grouper in a preheated 350F oven 15 to 20 minutes or until flesh has turned opaque. In a large saute pan heat olive oil; add vegetables and cook until tender; season with garlic and thyme. Divide vegetables evenly; top with grouper fillets. 5 servings.
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