| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| cernia alla maltolta grouper maltolta ingredients: 1 2-pound center cut of grouper 1 meduim-sized onion 1 garlic clove 4 large ripe tomatoes 2 bay leaves 3 tablespoons blanched almonds 2 tablespoons white wine 1/4 cup parsley leaves 1/4 cup extra virgin olive oil salt and pepper |
| text, recipes and original photographs copyright © 2000-2006 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| Sice the onion, coarsely chop the tomatoes, finely chop the parsley, and coarsley grind the almonds. Place a large sauté pan over moderate heat, add the olive oil, chopped onions and garlic clove, and cook for several minutes until the onion is translucent. Add the grouper, chopped tomatoes, bay leaves and dash of white wine. Salt and pepper to taste. Cover, lower the heat and simmer for about ten minutes, turning the fish after five minutes have passed. Next, add the ground almonds and simmer for another five to ten minutes or until the fish is thoroughly cooked. Carefully transfer the grouper to a serving plate, turn up the heat under the sauce to moderate, and reduce. Pour the sauce over the fish, garnish withchopped parsley and serve immediately. |
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