Recipe courtesy of Vincenzo Betulia
Florida Black Grouper all' Acqua Pazza
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 452
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 41 g
- Cholesterol
- 90 mg
- Sodium
- 959 mg
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 452
- Total Fat
- 14 g
- Saturated Fat
- 2 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 3 g
- Sugar
- 6 g
- Protein
- 41 g
- Cholesterol
- 90 mg
- Sodium
- 959 mg
Ingredients
Directions
- Preheat the oven to 450 degrees F.
- In a large oven-proof saute pan, heat the grapeseed oil over medium-high heat to nearly smoking. Meanwhile, season the grouper and shrimp with salt and pepper. Carefully place the grouper in the pan and sear over a medium-high heat to allow the fish to caramelize to a golden brown color. Carefully flip the fish over and add the shrimp to the pan. Cook for about 1 minute, lower the heat and add the sliced garlic, bay leaves and chile flakes.
- Cook the garlic to a nice golden brown, for about 1 minute, then deglaze the pan with the white wine. Cook until the wine is reduced by half. Add the marinara and fish broth and cook until the sauce is slightly reduced, 3 to 4 minutes. Transfer the pan to the oven and cook until the fish is fully cooked, about 8 to 10 minutes. Serve hot over pasta of your choice.
