– Arugula – Avocado – Tomatoes – Balsamic vinegar – Olive Oil – Grouper or white fish – White wine – Unsalted butter – Lemon – Thyme – Feta cheese
1. Start by combining the baby arugula, diced avocado, and tomatoes in a large salad bowl. Toss with balsamic vinegar and salt and pepper to taste.
2. Place a large cast-iron skillet over medium-high heat. Once hot, add a little olive oil. You need less than an inch of the oil. Just enough to coat the bottom good.
3. Add the fish to the hot oil and cook for 4-5 minutes, or until golden brown and it releases easily from the bottom of the skillet. Turn the heat down to medium and flip each filet.
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