GROUPER IN TOMATO, OLIVE, AND CAPER SAUCE Makes 4-6 servings Ingredients: 2 pounds grouper filet cut into 2-inch cubes 1/2 cup flour (for dredging fish) 1 large onion, thinly sliced 3 celery stalks, hearts with leaves, finely chopped 3 tablespoons of capers in brine (but not the brine itself) 1 cup pitted Sicilian green olives, cut in half 1 large can peeled plum tomatoes, crushed by hand 2 cups water 10 leaves of basil, sliced 1/2 cup olive oil plus 2 tablespoons 1 teaspoon red pepper flakes 1 tablespoon salt Preparation: Salt the fish and dredge in flour. Add oil to hot pan and sauté fish for 1 1/2 minutes. Turn and sauté for another 1/2 minute. Remove fish from pan and place on a platter. To the remaining oil, add onion, garlic, celery, 1/2 teaspoon salt, and pepper flakes. Cook for 2-3 minutes, stirring continuously. Add olives and capers and let cook for another minute or two. Pour in the tomatoes and 2 cups of water, basil, and 1/2 teaspoon salt, bring to a boil, then lower heat to medium, and cook for 5 to 7 minutes, keeping the pan covered, and occasionally shaking it. Add fish in single layer along with its juices, simmer for another 7-10 minutes, again shaking the pan occasionally. Add remaining olive oil and serve.
Posted on: Fri, 26 Jul 2013 21:16:15 +0000
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