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Panned-seared Grouper with rice pilaf, sun gold tomato broth and citrus slaw

  • Prep Time: 30m
  • Cook Time: 2h
  • Total Time: 2h 30m


  • 2 6-8 oz Grouper filet
  • 2 1/2 c Stock
  • 1 c Wild rice
  • 2 c Vegetable stock
  • 1/2 c Olive oil
  • 2 tbsp. Whole butter
  • 2 tbsp. Fresh yogurt
  • 1 tbsp. Orange juice
  • 1 tbsp. Lime juice
  • 2 Manderan oranges
  • 1/2 Red onion
  • 1 Sprig fresh thyme
  • 1/2 Sweet yellow onion
  • 1/2 Head of green cabbage
  • 1/2 Diced yellow onion
  • 2 Cloves of garlic
  • 5 Sun gold tomatoes
  • 1 tsp. Garlic
  • Cilantro, to taste
  • Sugar and salt, to taste


  1. Grouper: Preheat oven to 400. Season grouper with salt and pepper. Heat oil in an oven safe skillet over med/high heat. Once oil is hot, place grouper in skillet, give pan a shake to ensure fish did not stick. Sear for 2-3 minutes and flip, add butter and thyme, then place in oven for 5-7 min or until done. Remove from oven and baste with butter for 3-4 minutes before plating.
  2. Rice Pilaf: Preheat oven to 400. In an oven safe pan with lid, heat oil over med/high heat. Once oil is hot, saute diced yellow onion until clear, then add minced garlic and rice and saute for 2-3 minutes. Add stock and bring to a boil. Once at a boil, place lid on the rice and place in the oven for 15 minutes, then allow to stand for 4 minutes. Right before service, pour the butter oil mixture from the grouper in the rice and fluff.
  3. Sun Gold Broth: Simmer the tomatoes, vegetable stock and garlic together for 2-3 hours, then emulsify and strain for desired thickness.
  4. Citrus Slaw: Combine yogurt, lime juice, lemon juice, 1/4 cup olive oil, sugar and salt and mix well. Add the cabbage, onions and oranges and toss until incorporated. Garnish with cilantro.