Grouper Alla Puttanesca Recipe
Blistered Tomatoes, Braised Fennel, Caper Leaf Salsa Verde
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Fennel
Trim the fennel bulb, removing the fronds and root. Slice the fennel thinly and sauté in 2 tablespoons of olive oil over medium heat until softened, about 10 minutes. Season with salt and pepper.
- 2
Blister the Tomatoes
In a separate pan, heat 1 tablespoon of olive oil over high heat. Add the cherry tomatoes and blister them until they are charred and start to burst, about 5 minutes. Add minced garlic and cook for an additional minute.
- 3
Cook the Grouper
Season the grouper fillets with salt, pepper, and red pepper flakes. In the same pan used for the tomatoes, add the remaining tablespoon of olive oil and sear the grouper fillets over medium-high heat for about 4-5 minutes per side or until cooked through.
- 4
Make the Caper Leaf Salsa Verde
In a mixing bowl, combine capers, chopped parsley, lemon juice, and 1 tablespoon of olive oil. Mix well to create a salsa verde.
- 5
Plate the Dish
On a serving plate, layer the braised fennel, top with the grouper fillet, and spoon the blistered tomatoes over. Drizzle with the caper leaf salsa verde before serving.
