Friday nights are always busy. One of the boys always seems to have practice. This time of year it’s flag football. Dinner has to be something we can pull together pretty quickly after getting home from the fields.
Fish can be quick & simple, so I picked up a nice piece of grouper at Dan’s Seafood. Grouper is a fish I never really appreciated until I lived here. As much as I love gulf seafood, grouper is a wonderful, versatile fish. I grilled it after rubbing with a little olive oil and adding kosher salt, fresh ground black pepper, and some Abracadabra seasoning mom brought back from Fouchon in Paris.
We served it along with some tomato-corn salsa, steamed broccoli, and potatoes Anna. I sliced the potatoes very thinly with a mandoline and layered them in a pie plate alone with butter, salt, and pepper. It cooked in a 450 degree over for a few minutes, and then finished at 350 degrees. The potatoes were good, but not great. I’m dying to try Thomas Keller’s potato pave from the Ad Hoc cookbook, but it looks to be a good bit more complex.