I love fruit and I love pie but I don’t love to make pie crust. In fact, I abhor the idea. I can never make a pie crust that turns out to resemble anything that should or could be edible. That’s what I have my husband for. He makes the most awesome pie crust in the world….really. But he isn’t always around and refrigerated pie dough isn’t my preferred alternative. In a future blog post I will have the mister give up his pie crust secrets, he will gladly share. Somehow I just don’t have the “touch” to make pastry. Enough lamenting. Let’s get on with this tart!
In keeping with the fish theme, this week I reached into the recipe box and pulled out a old favorite that I hope will become your new favorite. Several years ago I found a local source for fresh grouper and I needed new way (other than fried grouper sandwiches which are the bomb diggity!) to prepare this wonderful fish. I found a fantastic recipe on Cooks.com for Grouper Mediterranean. Let me show you how it’s done: