Baked grouper with wild mushrooms is an Italian recipe from the Food Network's Mario Batali. Baked grouper with chunky tomato sauce is another option that goes from stovetop to oven.
For the Italian recipe, heat 4 tablespoons olive oil in an oven-safe pan. Wash and slice 1/2 pound each pf chanterelle, portobello and oyster mushrooms. Add 4 sliced garlic cloves and the mushrooms to the oil. Saute for three minutes.
Add 2 tablespoons tomato paste and 1 tablespoon thyme to the pan. Cook for five minutes, and remove the mixture to a bowl.
Season four 5-ounce grouper fillets with salt and pepper. Heat 4 tablespoons olive oil in the same pan. Add the fish, and saute until golden on one side. Turn the fish over, and add 1.5 cups white wine. Return the mushrooms to the pan. Bake at 400 degrees Fahrenheit for four minutes.
To make the chunky tomato grouper, chop 3.5 cups seeded tomatoes, 1/4 cup green onions and 1 tablespoon fresh basil, and add them to a bowl. Add 1/4 cup white wine and 1 teaspoon fresh lemon juice. Add 1 teaspoon capers and 1 teaspoon bottled minced garlic. Season with 1/2 teaspoon salt, 1/4 teaspoon crushed red pepper and 1/4 teaspoon black pepper.
Heat 2 tablespoons olive oil in a heavy skillet on high heat. Add four 6-ounce grouper fillets to the heated oil, and cook two minutes. Turn fish over, top with tomato mixture, and bake at 425 F for eight minutes.