- Fresh Grouper 3/4 lb (from Dirks Fish & Gourmet Shop) – $15
- 1 small eggplant – $1
- Several fingerling potatoes $2
- Canned Artichokes – $2.50
- Fresh Stringbeans – $1
- lemon >$1
- garlic>$1
- olive tapendade (-in fridge) -$3
- Yogurt $2 ( had in fridge)
TOTAL – $25 for 2 servings with a little bit left over
- Make Marinade – Whisk together 2 artichoke hearts from a can, a little bit of the liquid from the can, 2-3 cloves of garlic chopped, half of a fresh lemon (juice), lots of thyme, olive oil, salt & pepper
- Marinate two fillets of fish in marinade for 1/2 hour
- Pre-heat oven to 425 with pan in oven while fish is marinating
- Put fillets in pan and put marinade on top of fish. In middle of two fish fillets on pan place one sliced shallot
- Top each fillet with a spoon full of olive tapenade
- Cook in oven on top rack for 10 minutes. Then put in broiler for 2-4 more minutes
Sides
Morrocan Eggplant Rounds
- Slice a small thin eggplant int round slices.
- Cover both sides with olive oil. Top with cinnamon
- Put in oven on bottom rack at same time as potatoes
Yogurt Dipping Sauce
- Three tbsp of yogurt – add cardomom, one scallion sliced, one to two cloves of garlic, cayenne pepper, lemon juice, salt and pepper and possibly some fresh ginger root
Roasted Potatoes
- Sliced circles of potatoes with olive oil, salt and pepper, baked in oven on bottom rack, put in toward end of fish marinating.
String beans – sautee or steam
