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Matalotta-style Grouper

di Academia Barilla

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Matalotta-style Grouper
40 minutes


Main course


Ingredients for 4 people

1 ¾ pounds grouper
7 ounces cherry tomatoes
½ cup onion
one clove garlic
1 bay leaf
½ cup flour
2 teaspoons parsley
½ cup white wine
4 tablespoons extra virgin olive oil
salt and pepper to taste
½ cup fish broth
3 ½ ounces white button mushrooms
½ cup zucchini
slivered almonds to taste
1/3 cup bell or other sweet pepper

Preparation 25 minutes preparation + 15 minutes cooking
1. Dredge the grouper filets in flour in a shallow container

2. Heat a drizzle of oil in a pan over medium heat

3. Sauté half of the thinly sliced onion and thinly sliced garlic for about a minute

4. Add the filets and brown for 1 to 2 minutes

5. Add the white wine and allow to evaporate over high heat

6. Add the cherry tomatoes, quartered

7. Season with a pinch of salt and freshly ground pepper

8. Add the fish broth

9. Clean and thinly slice the mushrooms and add along with the bay leaf

10. Add the chopped parsley

11. Simmer over low heat for a few minutes

12. In a separate pan, sauté the remaining onion, sliced, and the zucchini cut into rounds

13. Add the peppers, diced into 5/8 inch pieces

14. Season with a pinch of salt and sauté over high heat

15. Add the slivered almond

16. Arrange the filets on a platter and garnish with the sautéed vegetables