Mark Christopher Lawrence’s Grouper with Orange Slices

Grouper with orange slices and crushed tomatoes over sprouted brown rice

Course Main Course
Cuisine American
Keyword Seafood
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time 5 minutes


  • 1.5 lbs Fresh grouper fillet Skinned
  • 2 tbsp Coconut oil
  • 2 Shallots
  • 8 cloves Garlic
  • 1 28oz can Whole peeled tomatoes
  • 1 Orange zest Zest of one orange
  • 1 tsp Sea salt
  • Black pepper To taste


  1. Prep 2 Tablespoons of Orange Zest

  2. Carefully chop thin slices of 1 or 2 Shallots

  3. Squeeze 5-8 Cloves of Rustic Cut Garlic between forefinger and thumb, and peel it

  4. Smash and Chop Garlic with knife

  5. Peel 2 Oranges, and gently section out slices

  6. Cut Deboned and Skinned Grouper down to manageable slices

  7. Add a pinch of Pepper to Grouper

  8. Add a pinch of Sea Salt to Grouper

  9. Hand crush 1 can of Whole Peel Tomatoes inside a big bowl

  10. Add 2 Tablespoons of Coconut Oil to preheated skillet on stove

  11. Add chopped 1 or 2 Shallots

  12. Add chopped 5-8 Cloves of Garlic (To prevent the Garlic from getting too bitter, don't let the pan get too hot.)

  13. Tilt bowl of Hand Crushed Tomatoes just above the skillet, slowly pouring Tomatoes across wooden spoon to prevent splashing

  14. Turn stove to Medium High

  15. Stir with wooden spoon for about 2 minutes

  16. Add small bowl of half or whole Black Olives

  17. Add Orange Zest

  18. Stir around with wooden spoon for a minute or so

  19. Add Orange Slices evenly across skillet

  20. Add a pinch more Pepper

  21. Add a pinch more Salt

  22. Scrape down sides of skillet with wooden spoon, mixing the carmelized tomatoes into the boiling sauce for depth of flavor

  23. Turn stove down to Medium

  24. Put lid on skillet and let the mixture simmer for a couple minutes

  25. Remove lid and slowly, evenly add Grouper, nestling each piece into the boiling sauce

  26. Put lid back on

  27. Let simmer and marinate for around 4 minutes

  28. Serve on top of Boiled Sprouted Rice