Photo: Baked Grouper with Wild Mushrooms: Grouper al Forno con Funghi Trifolati Recipe
Ingredients
- 4 tablespoons plus 4 tablespoons extra-virgin olive oil
- 1/2 pound each chanterelle, portobello and oyster mushrooms, each in 1/4-inch slices
- 4 cloves garlic, thinly sliced
- 2 tablespoons tomato paste
- 1 tablespoon thyme leaves
- 4 (5-ounce) pieces grouper fillet
- Salt and pepper
- 1 1/2 cups dry white wine
- 1 bunch Italian parsley, coarsely chopped to yield 1/4 cup
Directions
Preheat the oven to 400 degrees F.
In a 12 to 14-inch ovenproof saute pan, heat 4 tablespoons of oil until smoking. Add the mushrooms and garlic and saute 3 minutes. Add the tomato paste and thyme, and continue to cook 5 minutes. Remove the mixture to a bowl and set aside.
Season the fish well with salt and pepper. Heat the remaining oil in the same pan and add the fish. Saute until deep golden brown on the first side. Carefully turn the fish, add the wine, and return the mushroom mixture to the pan. Put the pan into the oven and cook for 4 minutes, until fish is cooked through. Remove from oven, sprinkle with parsley and serve.
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By abryce
on April 02, 2012
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Loved it, can add some fresh plum tomatoes to jazz it up and def serve over angel hair or a pasta.
By sunwalla
St Augustine, FL
on August 24, 2011
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Wasn't a huge fan. The tomato paste just didn't do enough for it.
By 2heartstc_7872361
Pinellas Park, FL
on July 20, 2011
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This is to die for!! If you don't have all the fancy mushrooms, don't worry just use whatever is on hand. I have made this dish with all the fancy mushrooms or just with baby portabellos. The only thing I do differently, is add the fish after adding the wine. For some reason the wine taste if very prominent if I don't do this. So I let it simmer for 2 minutes, then add the fish then pop it into the oven. You will think you are at a 5 star restaurant. Simple, fast, and delicious!
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