cernia alla maltolta

grouper maltolta style


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

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

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
with chopped parsley and serve immediately.
LA CUCINA EOLIANA E SICILIANA                                                                           
                                                           the food of the eolian islands and sicily

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