New! Grouper Livornese Recipe
Sautee grouper with onions, grape tomatoes, capers, and kalamata olives in a white wine tomato sauce. Served over basil risotto.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Grouper Livornese
For the Basil Risotto
Method
For the Grouper Livornese
- 1
Sauté the Aromatics
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- 2
Add the Tomatoes and Olives
Stir in the halved grape tomatoes, capers, and kalamata olives. Cook for an additional 2-3 minutes until the tomatoes begin to soften.
- 3
Deglaze with Wine
Pour in the white wine and add the crushed red pepper flakes. Allow the mixture to simmer for 5 minutes, reducing slightly.
- 4
- 5
Finish with Basil
Once the grouper is cooked, stir in the chopped fresh basil and remove from heat.
For the Basil Risotto
- 6
Prepare the Broth
In a saucepan, bring the chicken or vegetable broth to a simmer. Keep it warm over low heat.
- 7
- 8
Toast the Rice
Add the Arborio rice to the pot and stir to coat the grains with oil. Cook for about 2 minutes until the rice is lightly toasted.
- 9
Add the Broth Gradually
Begin adding the warm broth, one ladle at a time, to the rice. Stir frequently and allow the liquid to absorb before adding more. Continue this process for about 18-20 minutes, or until the rice is creamy and al dente.
- 10
Finish the Risotto
Stir in the chopped fresh basil, grated Parmesan cheese, salt, and black pepper to taste. Remove from heat.