To make baked grouper with wild mushrooms, sear grouper fillets in a pan, add white wine and mushrooms sautéed with garlic and tomato paste, then bake in an oven for a few minutes. Mario Batali offers his recipe for baked grouper with wild mushrooms on FoodNetwork.com.
Preheat an oven to 400 degrees Fahrenheit. Heat 4 tablespoons of extra virgin olive oil in a 12-inch or 14-inch ovenproof sauté pan. When the oil begins to smoke, add 1/2 pound each of chanterelle, portobello and oyster mushrooms cut into 1/4-inch slices along with 4 thinly sliced cloves of garlic. Sauté for three minutes, then add 2 tablespoons of tomato paste and 1 tablespoon of fresh thyme leaves. Cook for five more minutes, then remove the mushrooms from the pan and re-serve.
Season four 5-ounce pieces of grouper fillets with salt and pepper to taste. Add 4 tablespoons of olive oil to the same pan, then set the fish fillets once the oil is hot. Cook until the fish appears deep golden brown on one side, then flip carefully. Add 1 1/2 cups of dry white wine and the mushrooms to the pan, then set the pan in the oven, and bake for four minutes until the fish is fully cooked.
Remove the fish from the oven, sprinkle with 1/4 cup of coarsely chopped Italian parsley, and serve.