Hands-On Time
25 Mins
Total Time
30 Mins
Con Poulos

How to Make It

Step 1

Preheat oven to 425°F. Toss the squash with 1 tablespoon of the oil, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Place on a rimmed baking sheet and bake until golden and tender, about 25 minutes.

Step 2

Meanwhile, pat the grouper fillets dry with paper towels and season with the remaining salt and pepper. Heat the remaining oil in a large ovenproof skillet over medium-high. Place the fillets in the skillet in a single layer; cook until the edges are lightly browned, 3 to 4 minutes. Place the skillet in oven with the squash; bake until the fish is opaque, 4 to 5 minutes.

Step 3

Cook the butter in a small saucepan over medium until it begins to turn golden brown, 2 minutes. Stir in the raisins; cook 30 seconds. Pour the butter mixture into a small bowl and whisk in the vinegar. Toss with the squash.

Step 4

Serve the grouper with the squash, sprinkled with the parsley.

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