Tuesday, February 3, 2015

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.

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