Grouper Livornese Recipe
Seared Grouper, White Wine Tomato Sauce, Basil Onion Risotto, Roasted Cherry Tomatoes, Kalamata Olives, Capers and Onions.
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Ingredients
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Grouper
White Wine Tomato Sauce
Basil Onion Risotto
Roasted Cherry Tomatoes
Garnish
Method
Grouper
- 1
Sear the Grouper
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Season the grouper fillets with salt and black pepper. Once the oil is hot, add the grouper fillets and sear for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
White Wine Tomato Sauce
- 2
Prepare the Sauce
In the same skillet, add 2 tablespoons of olive oil. Add minced garlic and chopped onion; sauté until the onion is translucent, about 3-4 minutes. Stir in the canned crushed tomatoes and white wine. Bring to a simmer and cook for about 10 minutes until the sauce thickens. Add fresh basil, salt, and black pepper, stirring to combine.
Basil Onion Risotto
- 3
Cook the Risotto
In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until soft. Stir in the Arborio rice, cooking for 1-2 minutes until the rice is lightly toasted. Gradually add the vegetable broth, one cup at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process until the rice is creamy and al dente, about 18-20 minutes. Stir in fresh basil, grated Parmesan cheese, salt, and black pepper.
Roasted Cherry Tomatoes
- 4
Roast the Tomatoes
Preheat the oven to 400°F (200°C). On a baking sheet, toss the cherry tomatoes with 1 tablespoon of olive oil, salt, and black pepper. Roast in the oven for about 15-20 minutes until they are blistered and tender.
Garnish
- 5
Add Garnish
Once everything is prepared, serve the seared grouper on a plate, top with the white wine tomato sauce, and add roasted cherry tomatoes. Garnish with sliced Kalamata olives and capers for added flavor.