Chef John Folse

6 (6-8 ounce) grouper filets
1 cup coarsely chopped cilantro
1/4 cup minced garlic
1 cup coarsely chopped flat-leaf parsley
1 tsp ground cumin
1 tbsp tomato paste
1/8 tsp red pepper flakes
3 tbsps lemon juice
1/4 cup extra virgin olive oil
salt and black pepper to taste
granulated garlic to taste

Preheat broiler and cover a large baking pan with aluminum foil. Set aside. In bowl of a food processor, add cilantro, minced garlic and parsley. Pulse 5-6 times or until seasonings are pureed. Add cumin, tomato paste, red pepper flakes and lemon juice and pulse 2-3 times to blend well. While processor is running, add olive oil in a slow, steady stream and blend 1 minute. Season to taste using salt, pepper and granulated garlic. When ready to cook, rinse and pat fish dry. Season lightly using salt, pepper and granulated garlic. Arrange fish in a single layer in prepared baking  pan and top with equal portions of herb and garlic mixture. Broil fish, 4-5 inches from heat sours, 6-8 minutes or until cooked through. Take care not to burn the herb topping. Serve the fillet in the center of a warm serving plate and drizzle with any excess oil from baking pan.