4 to 6 grouper fillets. Olive oil. Salsa: 1 ear corn, roasted with 1 tablespoon oil. 1 cup finely diced Creole tomato. 1/2 cup finely diced red onion. 1/4 cup thinly sliced pickled okra.

1 (3 1/2 to 4 pound) grouper, fillets removed with scales intact 1/4 cup finely chopped fresh herbs, such as tarragon, thyme, basil or chives Arugula and Orange Salad, recipe follows

Place coated grouper in pan. Cook for 2 to 3 minutes per side (depending on thickness) until done. Transfer grouper to a serving dish, placing on top of mixed greens.

For the linguine: Bring 4 cups of water to a boil and add the oil and a dash of salt. Add the linguine and cook until al dente (slightly firm to the bite), 3 to 4 minutes.

Deselect All. Sofrito: 2 tablespoons olive oil, plus 1/2 cup extra-virgin olive oil. 2 stalks celery, finely diced. 2 cloves garlic, chopped. 1 bulb fennel, finely diced

3 pounds boneless, skinless grouper fillet, or substitute snapper or orange roughly. 1/2 cup unpeeled slivered almonds. 1/2 teaspoon allspice. 1 teaspoon salt. 1 teaspoon freshly ground …

Snapper and grouper: 1 liter canola oil, approximately, as needed to deep fry fish. 1 cup flour. 2 teaspoon salt. 1/2 teaspoon ground black pepper. 1 teaspoon garlic powder.

Carefully place the grouper in the pan and sear over a medium-high heat to allow the fish to caramelize to a golden brown color. Carefully flip the fish over and add the shrimp to the pan. …