Easy Breezy Grouper Pocket/Chef Ingrid Hoffman

If you like to eat light and healthy we’ve got the perfect meal for you and your family. Grouper is on the menu with one of Miami’s own celebrity chefs. It’s time to grab a Bite with Belkys.

The Chef: Ingrid Hoffman of Food Network’s “Simply Delicioso”

Cookbook: Latin D’Lite

The Dish: Easy Breezy Grouper Pocket


2 6-ounce Grouper filets (or other white fish)

1/4 cup Italian flat-leaf parsley, plus more for garnish

1 lemon, cut into 6 rounds

1 Tbs. fresh lemon juice

1 Tsp. lemon zest

1 Tbs. fresh oregano, chopped

1 jalapeño, seeded and minced

1 Tsp. capers

1 Tsp. Worcestershire sauce

1 garlic clove, minced

1/2 Tsp. kosher salt

2 Tsp. extra virgin olive oil

1 small zucchini, cut in 1/2-inch rounds

1 small yellow squash, cut in 1/2-inch rounds

*If you don’t like squash, you can use your favorite veggies in the pocket- carrots, mushrooms- anything at all*

Method of Preparation:

– Preheat the oven to 400 degrees.

– Chop the herbs, and zest your lemon. Stir the parsley, oregano, lemon zest, lemon juice, jalapeño, capers, Worcestershire sauce and garlic in a medium bowl until combined.

– Cut two 16 X 13-inch pieces of parchment paper. Fold each in half vertically to make 8 X 13-inch sides. Cut each into a wide half-heart pocket shape, with the crease as the center. Unfold.

– For each serving, place the zucchini and the yellow squash on the parchment to the side of the crease, then sprinkle with a quarter of the parsley mixture. Top this with the fish fillet and season with salt. Top with another quarter of the parsley mixture and 3 lemon slices. Drizzle with one Tbs. of olive oil.

– Brush the outer edges of the parchment with olive oil and then fold it over to cover the fish. Crimp the open sides together tightly – folding every inch or so to seal the “pocket.” Transfer the parchment pockets to a large baking sheet and pop them in the oven.

– Bake until the parchment pockets are puffed and you can hear the juices in the packets sizzling about 15 minutes.

To Plate:

Wide a wide spatula, transfer each parchment pocket to a plate. Carefully cut them open and peel the parchment back to reveal the fish and veggies. Garnish with fresh parsley and serve your meal in the parchment for easy-breezy clean up!

Serving suggestion: Chardonnay or other chilled white wine

Serves: 2

Latin D’Lite

Delicious Latin Recipes with a Healthy Twist

Chef Ingrid Hoffman