Pan-roasted grouper with tomato and butter bean salad

Indulge in a delightful blend of pan-roasted grouper, juicy tomatoes, and butter beans in this aromatic and flavorful salad. Perfect for a refreshing meal.

Ingredients:

• 2 heads of garlic
• 1/3 cup plus 2 tablespoons extra-virgin olive oil 
• Kosher salt 
• Freshly ground pepper
• 3 tablespoons sherry vinegar 
• 2 teaspoons Dijon mustard 
• 1 teaspoon sorghum syrup (see Note) or molasses 
• 1/4 cup extra-virgin olive oil
• 2 tablespoons apple cider vinegar 
• 1  tablespoon minced dill 
• 2 teaspoons finely grated lemon zest 
• 2 tablespoons fresh lemon juice
• Two 14-ounce cans butter beans, drained and rinsed 
• 340g cherry tomatoes, halved (2 cups) 
• 1/2 cucumber—peeled, seeded and minced (1/2 cup) 
• 1 large shallot, minced (1⁄4 cup) 
• Kosher salt 
• Freshly ground pepper 
• 1 tablespoon canola oil
• Four 5-ounce black or red grouper fillets with skin 
• Kosher salt 
• 2 tablespoons unsalted butter 
• 2 thyme sprigs 
• 1/2 lemon 

Instructions:

1. Start by heating up the oven to 300°. Take a cake pan lined with foil, then pour 2 tablespoons of olive oil over the garlic and sprinkle with salt and pepper. Let it roast for approximately 1 and a half hours until it becomes tender and caramelized. Allow it to cool down.
2. Cut the garlic heads in half horizontally. Squeeze out the cloves and remove the skins. Blend the roasted garlic cloves with sherry vinegar, mustard, and sorghum syrup. While blending, slowly pour in the remaining 1/3 cup of olive oil until well mixed. Season the vinaigrette with salt and pepper.
3. Mix olive oil with apple cider vinegar, dill, lemon zest, and lemon juice in a medium bowl. Add butter beans, cherry tomatoes, cucumber, and shallot. Season the salad with salt and pepper.
4. Heat canola oil in a large nonstick skillet until it starts shimmering. Season the fish fillets with salt, then place them in the skillet with the skin facing down. Cook over medium heat until the skin turns golden and the fish is halfway cooked, around 5 to 7 minutes. Flip the fillets, add butter and thyme sprigs to the skillet. Continue cooking until the grouper is completely white, while occasionally spooning the butter over the fish, for another 5 to 7 minutes. Squeeze lemon juice over the fish and remove the thyme sprigs.
5. Serve the tomato and butter bean salad on plates. Place the fish on top, drizzle with some vinaigrette, and serve.

Summary:

• Calories: 1060 kcal
• Fat: 100 g
• Protein: 7 g
• Carbs: 39 g
• Potassium: 497 mg
• Magnesium: 38 mg