POACHED GROUPER IN TOMATOES
Prep time: 30 minutes
Active prep time: 20 minutes
Special equipment needed – None
Special skills needed – None
Serves 4
This super simple recipe is quick and tasty and works with just about any fish. I used a shortspine thornyhead in the photos. This fish is sometimes sold as an idiot fish and mislabeled at my local seafood market as a chucklehead. I titled this recipe with grouper, because the delicate texture of grouper is similar to the thornyhead and much more readily available. The silky mouthfeel of grouper really comes through in this preparation. If you can’t find a grouper, or don’t like the texture, you can use a tilapia or another firm white fish with just as much success. Since the fish is cooked in liquid, this recipe is very forgiving. You can overcook it a little and it won’t dry out. Just make sure you don’t move the fish around too much and it will come out great every time. This can be served over rice or pasta for a light but complete meal.
INGREDIENTS:
2 Large fish fillets approximately 12 oz each
½ teaspoon Paprika
½ teaspoon Oregano
½ teaspoon Salt
½ teaspoon Pepper
2 Tablespoons Olive oil
1 Small onion – Diced
1 Clove Garlic – minced
2 Large Tomatoes – Chopped
½ teaspoon Red pepper flakes
¾ Cup Dry white wine
Combine the paprika, oregano, salt, and pepper. Sprinkle this mixture evenly over the fish fillets and set aside.
Heat the olive oil over medium high heat until it starts to shimmer. Add the onion and sauté for 3 to 5 minutes until it starts to become translucent. Add the garlic and cook for another 2 minutes.
Add the chopped tomatoes, being careful to not lose any juice.
Add the cracked pepper and wine. Bring to a boil. Cover, reduce heat to a moderate simmer, and cook for 10 minutes. Add the fish.
Add the cracked pepper and wine. Bring to a boil. Cover, reduce heat to a moderate simmer, and cook for 10 minutes. Add the fish. Make sure to get it down into the liquid. It should be covered about ¾ of the way with liquid. Add water as needed to increase the depth. Cook 8 to 10 minutes until the fish is done and serve immediately. It is done when it flakes easily and is white all the way through.
