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
Dredge the grouper filets in flour in a shallow container.
Heat a drizzle of oil in a pan over medium heat. Sauté half of the thinly sliced onion and thinly sliced garlic for about a minute. Add the filets and brown for 1 to 2 minutes. Add the white wine and allow to evaporate over high heat.
Add the cherry tomatoes, quartered. Season with a pinch of salt and freshly ground pepper. Add the fish broth. Clean and thinly slice the mushrooms and add along with the bay leaf.
Add the chopped parsley. Simmer over low heat for a few minutes.
In a separate pan, sauté the remaining onion, sliced, and the zucchini cut into rounds. Add the peppers, diced into 5/8 inch pieces. Season with a pinch of salt and sauté over high heat.
Add the slivered almond.
Arrange the filets on a platter and garnish with the sautéed vegetables.
Its flavors are complex but well-balanced. A still white wine with a straw-yellow color and pale green highlights, that is fairly intense and persistent with hints of flowers such as sambuco and aromatic herbal notes such as sage. It should be dry, hot and fresh with a discreet flavor. Sicilia I.G.T. Catarrato and Chardonnay.
It is preferable to cook fish in a skillet on high heat to prevent the meat from absorbing too much moisture. The vegetable liquid from the sautéed vegetables must evaporate completely during cooking.