The Marin Sunday Farmers market is the biggest and the best of the daily markets here in the bay area, this time of the year the market is huge with all the summer vegetables. I found a nice fresh grouper fillet at a large well stocked fish and shellfish stall, then it was a question of what I was going to serve with it? Corn, summer squash and tomatoes were everywhere so it was a easy choice. I cut all the vegetables in a way to show off all there different sizes and shapes, then simply saute in olive oil with fresh oregano from the garden. For the fish, the small bones were removed with needle nose pliers and seasoned with kosher salt and pepper. Into a hot pan with a dash of olive oil, browned on the first side then flipped over to finish. I made a sauce of sweet 100's yellow cherry tomatoes and extra virgin olive oil. Simple, colorful and farm fresh.
Ingredients:
1 handful assorted summer squash, sliced and quartered
1 Roma tomato, large diced
2 cloves garlic, sliced
1 ear yellow corn on the Cob, kernel's removed
2 5-6 ounce Grouper fillets (or firm white fish)
1 pinch oregano, chopped
1 dash olive oil
kosher salt/black pepper
1 basket sweet 100's cherry tomatoes
Method:
1.Season Grouper fillets with kosher salt and pepper and sear in hot pan with olive oil, flip and finish second side till done, keep warm.
2.Saute cherry tomatoes in a pan with a dash of extra virgin olive oil and salt and pepper, simmer till tomatoes are soft and saucy, set aside.
3. In a third saute pan, saute all vegetables, oregano, garlic in olive oil.
4.Assemble by placing vegetables on plate, place fish on top, spoon sauce on and around fish, enjoy.
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