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Recipes 

Grouper Matalotta in Tomato-Wine Sauce

Marc Coffey

Grouper Matalotta in Tomato-Wine Sauce

 

 

INGREDIENTS

SERVES 4

  • 2 lb. fish fillets, wash, pat dry and cut into 4

  • 2 tablespoons of olive oil

  • 1 medium onion, sliced

  • 2 cloves of sliced garlic crushed

  • 4 fresh tomatoes or 1 ½ cups of canned peeled tomato

  • ½ cup of white wine

  • ½ cup of green olives pitted

  • 2 tablespoon of capers

  • ¼ cup of parsley leaves, finely chopped

  • Salt and pepper to taste

  • 1 bay leaf

  • Parsley sprigs for garnish

PREPARATION

Rinse the tomatoes well. Peel off the skin, cut in half, remove some seeds and dice. If using canned tomatoes remove some seed and chop them coarsely. Sprinkle tomatoes with ¼ teaspoon of salt and set on the side.

In a large skillet, over a medium heat combine onions and the oil, sauté for about 5 minutes, add the garlic and continue cooking until golden, total time 8 to 10 minutes. Remove and discard the garlic.
Set on top of the sautéed onions the fish, and the bay leaf; season with salt and pepper, moisten with the wine and increase the heat to high to evaporate the alcohol. About 1 minute.

Cover the fillets with the parsley, chopped tomato, olives, and capers, add ½ cup of water, cover the skillet tight and let simmer at low heat for 15 to 20 minutes.
Transfer to a serving dish and spoon the cooking sauce on the top.
Garnish with parsley sprigs; serve with sautéed zucchini or sautéed spinach, a fresh loaf of Italian bread