Roasted Florida Grouper Tail with Arugula and Lemon

Ingredients

Preparation

Preheat oven to 350 degrees. Preheat a medium oven-safe sauté pan over medium-high heat. On a clean cutting board, make several slices into the skin of the fish without going into the meat. Use most of the seasoning blend and fresh herbs to season the side of the fish without the skin. Add the butter to the preheated sauté pan, and carefully place the fish skin-side up. Cook the fish for 2 to 3 minutes until a light, crispy crust is formed. Carefully flip the fish over and put the whole pan into the preheated oven. Let the fish cook for another 5 to 7 minutes or until cooked throughout. Remove the pan from the oven and let it rest.

In a medium bowl, add arugula, half the lemon juice, olive oil and Parmesan cheese. Stir and adjust seasoning with salt and pepper. Carefully transfer the cooked grouper tail to a large plate. Add the completed arugula salad to the plate with the fish. Squeeze the remaining lemon juice over the fish and sprinkle any remaining seasoning blend over the entire dish. Serve warm.

Nutrition

• Calories Per Serving277
• Fat8g
• Cholesterol93mg
• Sodium302mg
• Carbohydrates3g
• Fiber1g
• Protein45g