Recipe courtesy of Tino Feliciano
Episode: Puerto Rico
Total:
25 min
Active:
15 min
Yield:
2 servings
Level:
Easy

Ingredients

  • 3 tablespoons olive oil
  • One 2 1/2- to 3-pound red grouper, scaled and gutted
  • Salt and fresh ground black pepper
  • 1 cup cherry tomatoes, halved
  • 3 to 4 small sweet chile peppers, stemmed
  • 2 cloves garlic, thinly sliced
  • 1/2 medium red onion, thinly sliced
  • 1/2 medium green bell pepper, seeded and thinly sliced
  • 1/2 medium red bell pepper, seeded and thinly sliced 
  • 1 shot vodka, optional
  • 1 tablespoon unsalted butter
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon fresh oregano, chopped
  • 2 to 3 leaves culantro, thinly sliced
  • 1 small bunch fresh cilantro, roughly chopped (about 1/2 cup)

Directions

Preheat the oven to 400 degrees F.

Place a large skillet over medium-high heat with 2 tablespoons of the olive oil. Score the fish a few times on each side, cutting down to the spine, and sprinkle both sides and the inner cavity liberally with salt and black pepper. Sear the fish in the skillet until the skin is crispy and golden brown, 2 to 3 minutes per side. Transfer the fish to the oven and bake until the flesh is flaky and cooked through, 4 to 5 minutes.

While the fish is in the oven, make the sofrito. Place a medium skillet over medium-high heat with the remaining tablespoon of olive oil. Add the tomatoes, chile peppers, garlic, onions and bell peppers and saute, stirring frequently, until tender, 3 to 4 minutes. Season with salt and pepper, and then add the vodka, if using, and carefully light it on fire to burn off the alcohol. Remove the skillet from the heat and add the butter, vinegar, oregano, culantro and cilantro. Toss to combine.

Serve the whole fish topped with the sofrito.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

IDEAS YOU'LL LOVE

Pan Seared Grouper with English Pea Puree, Chanterelles, Sunchokes and Rainbow Carrots and Minneola Buerre Blanc

Recipe courtesy of Steve Jordan

Pan-Seared Salmon

Recipe courtesy of Patti LaBelle

Blackened Grouper Linguine

Recipe courtesy of John Walker

Pan-Seared Rib Eyes

Recipe courtesy of Haylie Duff

Snapper and Grouper Escabeche

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Unwrapped

7am | 6c

Unwrapped

7:30am | 6:30c

Unwrapped

8am | 7c

Unwrapped

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Donut Showdown

10:30am | 9:30c

Donut Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Sugar Showdown

12pm | 11c

Sugar Showdown

12:30pm | 11:30c
1pm | 12c
2pm | 1c
3pm | 2c
4pm | 3c

Cake Hunters

5:30pm | 4:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Dinner at Tiffani's

8pm | 7c

Dinner at Tiffani's

8:30pm | 7:30c

Unwrapped 2.0

9:30pm | 8:30c

Unwrapped

10pm | 9c

Unwrapped

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Dinner at Tiffani's

12:30am | 11:30c

Unwrapped 2.0

1am | 12c

Unwrapped 2.0

1:30am | 12:30c

Unwrapped

2am | 1c

Unwrapped

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c