One of my favorite go-to recipes is Tuscan Shrimp with White Beans from Michael Chiarello and the Food Network. I almost always have the ingredients on-hand and it’s a quick recipe that you can pull together in no time. It’s especially nice on chilly evenings. This recipe has some heat to it, but you can very easily omit that if spicy isn’t your thing. This is grain-free, gluten-free, and so delicious! If the Basil is a little bit too much for you, use fresh Baby Spinach leaves.
Our talented friend Libby from LibbyVision.com was looking for something to make with some beautiful local Red Grouper last week; she had white beans and tomatoes on hand and loves spicy food. I sent her the link to the Tuscan Shrimp recipe and told her that it would be a great place to start. She used it as inspiration and built her own delicious meal using the recipe as a guideline. Not only did she create a delicious meal, but she also took some absolutely stunning photographs of it to share with you.
Tuscan Grouper with White Beans (Serves 2)
(Adapted from Tuscan Shrimp with White Beans by Michael Chiarello)
- 1 pound fresh Grouper Fillet
- 1 can (15 ounces) White Beans
- 4 cloves fresh Garlic (sliced)
- 1 cup tomatoes (peeled and seeded), 1 can diced tomatoes, or about 15 grape tomatoes
- 1 cup fresh Basil leaves
- 1 tablespoon fresh Lemon juice
- Salt & Pepper
- 2 tablespoons chopped fresh Parsley
- Olive Oil (you can use any oil that works with your dietary needs)
- 1 sliced Serrano Chile or Red Pepper Flakes (optional)
Drain the beans over a bowl and reserve the liquid. Place the white beans in a large skillet with just enough of their liquid to moisten them (about 2 tbsp). Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
Heat 1/4 cup oil in a large skillet over high heat. Add the grouper, season with salt and sear (about 2-3 minutes per side). Remove the grouper carefully to a plate and cover with foil to keep warm.
Reduce the heat to medium high. Add the garlic to the pan and saute until the garlic browns, stirring frequently. Add the serrano and cook for 1 minute. Add the tomatoes and cook one minute. Add basil and stir briefly, then add the lemon juice. Season with salt and pepper. Toss well and add the grouper back to the pan to reheat the fish.
Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the grouper and spoon the tomato-basil-pepper mixture over the fish. Top with chopped parsley. Serve warm.