GROUPER WITH TOMATO AND BASIL


  2 		Tbls extra-virgin olive oil
  1 		(l-Ib) piece grouper or red 
  snapper fillet (¾ inch 
  thick), skinned and halved 
  crosswise
  ¼ 	tsp salt
1/8 	tsp black pepper
½ 	cup coarsely chopped tomato
1 		small garlic clove, minced 
2 		Tbls thinly sliced fresh basil
  Accompaniment: fresh corn 
  spoon bread 


Working off heat, put 1 Tbls oil in a 10 inch nonstick skillet and add fish, turning to coat with oil on both sides. Arrange fish skinned sides down and sprinkle with salt and pepper. Toss together tomato, garlic, basil, remaining Tbls oil and salt and pepper to taste in a small bowl, then mound on top of the fish. Cover skillet with tight fitting lid and cook fish over moderately high heat until just cooked through, about 8 minutes.

SERVES: 2																	SOURCE: Gourmet, October, 2002