Ingrédients pour Mallorcan Braised Grouper
- 8 tablespoons olive oil
- White Onion
- Garlic Cloves
- Sweet Paprika
- Crushed Red Pepper Flakes
- Red Bell Peppers
- Yellow Bell Peppers
- 1 (28 ounce) can crushed tomatoes
- Swiss Chard Leaves
- Flat Leaf Parsley
- 2 bay leaves
- Dry White Wine
- Dried Currant
- Grouper Steaks
- Salt And Pepper
- 1 tablespoon all-purpose flour
- Yukon Gold Potatoes
- 1/4 cup pine nuts
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Comment préparer Mallorcan Braised Grouper
- Prepare the Vegetable Mixture: In a large, oven-safe skillet or Dutch oven, heat 4 tablespoons of olive oil over medium-low heat. Add the chopped onion and minced garlic; cook until softened but not browned, about 7 minutes.
- Add Spices and Peppers: Stir in the paprika and cayenne pepper. Cook for a few seconds until fragrant.
- Add Tomatoes and Chard: Add the chopped red bell pepper and crushed tomatoes. Increase heat to medium and cook until the tomatoes begin to release their juice, about 5 minutes. Stir in the chopped Swiss chard and parsley; cook until wilted, 3-4 minutes.
- Simmer the Base: Add the bay leaves, white wine, and currants. Bring to a simmer, then reduce heat to medium-low and simmer until the vegetables are softened and the flavors have melded, about 5-7 minutes.
- Refrigerate (Optional): At this point, you can cover the mixture and refrigerate for up to 1 day. If using immediately, proceed to step 6.
- Prepare the Fish: Preheat oven to 300°F (150°C). Season the grouper fillets with salt and pepper. In a separate skillet, heat the remaining 4 tablespoons of olive oil over medium heat.
- Sear the Fish: Lightly dust the fish fillets with flour and sauté for about 30 seconds per side, just to lightly brown.
- Assemble and Bake: Arrange the thinly sliced potatoes in a single layer in the baking dish, overlapping slightly. Place the seared fish fillets on top of the potatoes. Remove and discard the bay leaves from the vegetable mixture. Season the mixture with salt and pepper. Spoon the vegetable mixture and its juices evenly over the fish.
- Finish and Bake: Drizzle with olive oil and sprinkle with pine nuts. Bake at 300°F (150°C) for 45-50 minutes, or until the fish is very tender and flakes easily with a fork. Baking time will depend on the thickness of the fillets.
- Rest and Serve: Let the dish rest for 10 minutes before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
67g
Fat
14g
Carbs
20g
