Grouper with roasted green beans and tomatoes

Serves 4

fish

• kosher salt
• freshly ground black pepper
• 1/8 teaspoon cayenne pepper
• ¼ teaspoon paprika
• ½ teaspoon dried parsley
• 2 pounds grouper, 1 whole or 4 fillets
• 1 tablespoon garlic olive oil
• 1 lemon

green beans

• 1 pound green beans, trimmed and kept whole
• 1-2 tablespoons garlic oil
• kosher salt
• freshly ground black pepper

tomato

• 1 tablespoon lemon zest
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon freshly chopped oregano
• 4 tablespoons garlic olive oil
• 4 tomatoes, cut in half

kosher salt

• freshly ground black pepper

1. Preheat grill to medium-high; oil grate. Rinse fish and pat dry. In a small bowl, combine salt, pepper, paprika, paprika, and parsley. Rub olive oil over fish and sprinkle with seasonings. Cut the lemon in half and squeeze the juice from half over the fish. Cut the remaining half into four slices.
2. Place in grilled fish basket with whole grouper or fillets. If you don't have a grilled fish basket, start by heating a cast iron skillet on the grill and then add the fish to the hot skillet. Place lemon slices on top. Reduce grill heat to medium-low and cover. Bake for 4-6 minutes. Remove lemon slices, carefully turn with a spatula and replace with lemon slices. Grill for another 4 to 6 minutes, until the meat is opaque—a sign the fish is done. Remove and keep warm.
3. Return heat to medium on grill. In a large bowl, toss beans with oil and season with salt and pepper. Transfer to the grill basket and cook, shaking occasionally, until charred and tender, about 10 minutes.
4. In a small bowl, combine lemon zest, lemon juice, oregano, and 2 tablespoons olive oil. Brush tomatoes with remaining olive oil. Place cut side down on baking sheet; grill until lightly charred, 4 minutes. Turn and grill for 2-3 minutes, until skin begins to char. Transfer to a serving plate and drizzle with oregano-lemon oil and season with salt and pepper.