Okay, I have seriously been having withdrawals...cooking withdrawals, that is. Brad and I were traveling for business last week, so I haven't really been able to cook or blog about anything. However, we did get to see 7 states in 4 days...a total of 23 hours round-trip...talk about exhausting! We managed to have a ton of fun though. We made it from Alabama to Tennessee, Kentucky, West Virginia, Virginia, North Carolina, Georgia, and finally back home to Alabama. I'll add more about our trip later...hopefully. Now that we're back, my posting should get back to normal after a quick grocery run this week.
But now on to the topic at-hand...FOOD! Since we've been on the road so much, I was determined to cook tonight. I need to go grocery shopping, but I was able to throw together something pretty yummy. Brad mentioned that this dish had a Cajun feel to it, without being spicy...perfect! I am proud to say that this recipe is completely from my own noggin'. I didn't use a recipe. I was scared that it might not turn out good, but we were pleasantly surprised with the result.
I served this with cornbread and rice. I used the cornbread to soak up the extra tomato sauce on my plate, which was fabulous! I don't think this dish would be the same without the cornbread.
2 tbsp. extra virgin olive oil (EVOO)
6 Grouper fillets
Salt & Pepper, to taste
2 tbsp. butter
1 red onion, chopped
2 cloves garlic, minced
1 cup white wine
1 cup chicken broth
3 oz. tomato paste
1 package cherry tomatoes, halved
2 - 3 tbsp. fresh parsley, minced
About 15 stalks asparagus, chopped into 1 inch pieces
Preheat oven to 375 degrees.
Rinse grouper fillets with water and pat dry with a paper towel. Season with salt & pepper. Heat EVOO in a skillet over medium-high heat. Sear grouper fillets until golden on each side (this should only take a few minutes). Remove from heat and place in an oven-safe dish. Finish baking in the oven until cooked through (15 - 20 minutes).
While grouper cooks in the oven, melt the butter in same skillet, scrapping bottom of pan. Add onion and saute for about 5 minutes. Next, add garlic. Cook for an additional few minutes until garlic is fragrant. Reduce heat to low-medium. Add white wine, chicken broth, and tomato paste. Mix together until well blended. Add asparagus pieces and cherry tomatoes. Season with a little more salt & pepper. Continue to simmer while grouper is baking.
Remove grouper from oven. Place grouper fillets on top of mixture in skillet. Sprinkle fresh parsley on top and let simmer 1 - 2 minutes.