FEBRUARY 2025
Chef‘s Kitchen
by Richard Brown, Executive Chef
Grouper Livornese (Yield: 2 Servings)
Ingredients:
2 ea. Grouper Fillets, (6 – 8 oz) ½ Yellow Onion, Diced 1 tsp. Garlic, Fresh, Minced
1 tbsp. Caper Brine 1 tbsp. Olive Oil, divided 1/2 tbsp. EVOO (Extra Virgin Olive Oil) ½ cup Fish Stock or Broth 1 cup of rice To taste, Sea Salt & Freshly Ground Black Peppe r
6 ea. Olives, Gaetta and Castelvetrano, Pitted, Halved ½ cup White Wine, Chardonnay or Sauvignon Blanc 1 cup Tomato Basil Pomodoro or Marinara sauce 1 tbsp. Capers
Directions: • Preheat oven to 300 F degrees.
• Lightly season the grouper with sea salt and freshly ground black pepper. Pan sear the grouper fillets in 1/2 of the olive oil over medium-high to high heat. Sear for just 2-3 minutes on the flesh side and flip and sear the skin side for just 1 minute. • Remove fillets and let rest by the stove. • Using the same pan, add the remaining olive oil to cook the onions until translucent. Add the garlic and sautee until fragrant. Now add the white wine and cook down by half. Add the tomato basil pomodoro, the olives, fish broth, capers and caper brine to pan. Remove from heat after one minute. • Place the grouper in the pan and baste the filets with the mixture and place in 300 F degree oven. After 5-6 minutes take out of oven and baste again to keep the fish moist. Then finish 3-4 minutes until done. Take out of oven and stir in extra virgin olive oil into the pan.
Plating: Serve over yellow rice or your favorite rice and be careful when removing fish from pan since the fillets are very delicate. Once you remove the fish and place on top of rice, spoon the sauce over the fillets. ** Tips: • Try adding fresh basil and oregano to the pan sauce when it comes out of the oven. • Squeeze fresh lemon and add lemon zest into the pan sauce for a twist. • Snapper & Corvina works wonderfully with this recipe too!
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