Grouper Puttanesca

Grouper Puttanesca

Recipes Puttanesca sauce is an Italian classic and is said to have originated when ladies of the evening came home late and needed a quick, tasty meal. All the ingredients for this zesty sauce can be found in the pantry, so it is great sauce to pull together in just a few minutes and can be served on top of pasta, on chicken, or on seafood as I did with my grouper..

Ingredients:

2 Teaspoons Olive Oil

3/4 Cup Chopped Onions

2 Garlic Cloves, Minced

1/2 Teaspoon Dried Oregano

1 (28 Ounce) Can Chopped Tomatoes

1/3 Cup Chopped Pitted Kalamata Olives

2 Tablespoons Salted Capers, Rinsed & Dried

1/4 Cup Chopped Fresh Parsley Leaves

4 (6 Ounce) Grouper Fillets

Salt & Pepper to Taste

Method:

1.      In a saucepan, heat the olive oil over medium heat then add the onions.

2.      Cook, stirring often, until the onions are soft and translucent, about 4 minutes.

3.      Add the garlic and cook another minute until it is fragrant.

4.      Add the oregano, 1/2 teaspoon of pepper, and tomatoes, then bring to a boil.

5.      Reduce the heat to a simmer, and cook for 8 minutes.

6.      Add the capers, olives and parsley, and cook another minute or two.

7.      Taste and adjust salt and pepper as needed.

8.      Heat a nonstick skillet over medium heat.

9.      Season the fish with salt and pepper, then add the fish to the pan and cook for 5 minutes, or until golden brown.

10.  Carefully turn the fish and continue to cook until the fish flakes with a fork.

11.  Serve the fish on individual plates with the sauce spooned on top.