Grouper Confit

Grouper Confit

Grouper Confit


4 grouper filets 6oz each
2-3 large garlic cloves crushed
2 teaspoon fresh thyme leaves
3/4 cup of quality olive oil
2 Tablespoons fresh lemon juice
4 Tablespoons fresh parsley chopped
1 Tbs vodka
1 Tbs light brown sugar
1/4 teaspoon red pepper flakes
1/2 teaspoon sea salt


Using a bowl, mix together the thyme, salt, pepper flakes, and garlic and rub the mixture all over the fish filets. Place the fish in a single layer in a shallow baking dish in which the fish can fit snugly together without the filets overlapping. Pour in the olive oil so that it completely covers the fish. If your dish is too large, line it with foil and bring the foil up so you don’t use too much oil. Cover and refrigerate 12-24 hours.

Preheat your oven to 350 F, and bake the fish for about 30-40 minutes until fish is cooked through. Carefully remove the fish with a slotted spatula or spoon and place on a warm plate and cover. Mix the lemon juice, parsley, sugar, vodka and 4 tablespoons of the cooking juices in a small saucepan and whisk them together. Re-heat the mixture gently while whisking, then spoon it over the fish to serve. Bon Appetit!

About Chef Justice Stewart

I am a former construction worker turned chef from NYC that will educate the average cook on how to prepare restaurant quality meals. Please Subscribe to this blog to enjoy some wonderful recipes and tips.

Posted on December 12, 2012, in Seafood and tagged , , , , , . Bookmark the permalink. 4 Comments.

  1. Love this inventiveness Justice. The fish looks so delicate.
    Keep up the great stuff.


  2. Oh my: I do not normally do confits but this I will not be able to resist! It looks unreal . . . daresay other big, firm fillets will fit the bill also, since garoupa may not be available here . . .


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