Baked Lemon-Basil Grouper with Sundried Tomato
6 (6-oz) Louisiana grouper filets
6 Tbsp extra virgin olive oil, divided
½ tsp salt, divided
½ tsp pepper, divided
4 garlic cloves, thinly sliced
1 shallot, minced
2 Tbsp chopped fresh basil
1 Tbsp white balsamic vinegar
2 tsp Dijon mustard
1 tsp honey
¼ c sundried tomatoes, for garnish
6 basil leaves, for garnish
Preheat oven to 400°F. Place fish on a greased large baking sheet; rub with 1 Tbsp oil, and top with ¼ tsp each salt and pepper, and sliced garlic. Bake 10 to 12 minutes or until fish flakes with a fork.
Meanwhile, grate zest and squeeze juice from lemons. Whisk together 5 Tbsp oil, lemon zest, lemon juice, shallot, basil, vinegar, mustard, honey, and ¼ tsp each salt and pepper. Spoon over fish.
Garnish with sundried tomatoes and basil leaves, and serve.
15g Fat (2g Saturated fat, 40mg Cholesterol.) 290mg Sodium. 4g Carbohydrates (0g Fiber, 1g Total sugar.) 22g Protein.
Lower Fat: Reduce oil to 2 Tbsp, 1 Tbsp for the fish, and 1 Tbsp for the sauce. 160 Calories. 6g Fat (1g Saturated fat, 40mg Cholesterol.) 290mg Sodium. 4g Carbohydrates (0g Fiber, 1g Total sugar.) 22g Protein.
Lower Carbohydrate: Recipe is lower in carbohydrates as is.
Lower Sodium: Use salt substitute and low-sodium mustard to reduce sodium to 100mg.
Dairy-free: Recipe is dairy-free as is.
Gluten-free: Recipe is gluten-free as is.