Grouper Bruschetta

2 lbs. Grouper
8 oz. Fontina cheese
1 tsp. Seasoned salt
2 tsp. Basil pesto
4 tbsp. Olive oil

Bruschetta Sauce
8 small Plum tomatoes
1 tsp. Basil pesto
1 tsp. Dried parsley
1/2 tsp. Thyme, ground
3 oz. Olive oil
1 tsp. Garlic, crushed
4 tbsp. Onion, minced
1/2 tsp. Oregano
1/2 tsp. Seasoned salt

Bruschetta
Coarsely chop tomatoes. Add all other ingredients of the sauce and mix well. Keep in refrigerator overnight for best results.
Make Bruschetta sauce a day ahead and let sit in refrigerator.

Grouper
Cut fillets into four 8 oz. pieces. Shred cheese. Rub each fillet with olive oil on both sides and sprinkle with seasoned salt. Coat top of each fillet with approximately 1/2 tsp. of basil pesto. Bake on sheet pan in 375 degrees pre-heated oven until done, approximately 15 minutes. Remove from oven and top with shredded cheese. Return to oven until cheese is melted. Put fish on plate and top with Bruschetta and serve.

Capt Paul McCoy         


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