The grouper in this picture was broiled with tomatoes and capers. The recipe was taken from this Mark Bittman article:
It was good, not great, although I probably attribute that more to the fish than the recipe. Fish cookery is all about the quality of the ingredients.
I accompanied it with bok choy, rice, and sweet potatoes, adapted from a recipe from Bittman’s iPhone app. This was a winner- interesting and delicious.