BLACK GROUPER PUTTANESCA-CHEF RASHTY
Black Grouper Puttanesca
INGREDIENTS:
PUTTANESCA SAUCE:
4-6 cloves of garlic chopped
10 whole anchovies (from a tin)
10 green Picholine olives (roughly chopped)
10 black olives (roughly chopped)
3 tbsp. capers
1 cup tomato sauce
1/2 tsp. Mascarpone
2 cups fresh spinach
pinch of red pepper flakes
handful of flat leaf parsley
black pepper
olive oil
GROUPER:
2 grouper fillets (approx. 6 oz each)
salt
olive oil
SIDES:
2 - 3 cups fresh spinach
1/2 to full clove of garlic (chopped)
1/2 shallot (chopped)
1/2 lbs. fingerling potatoes (quartered)
olive oil
INSTRUCTIONS:
SAUCE:
Heat skillet with olive oil, garlic (save some for sautéing spinach), pinch of red pepper flakes, and anchovies — sauté for about 3 minutes until anchovies start breaking down.
Add olives, capers, cherry tomato, and black pepper to the pan and sauté briefly.
Add tomato sauce and ½ tsp. mascarpone, and mix in.
Simmer for 8 - 10 minutes.
GROUPER:
Season with salt.
Sear on high heat (smoking olive oil) for approx. 3 minutes on one side.
Then bake in the oven for 6 - 8 minutes at 350°F.
SPINACH:
Heat skillet to medium heat with olive oil, garlic, and shallot until fragrant.
Add spinach and sauté until wilted.
Remove from the flame and use a spoon to press out liquid and drain from the pan.
POTATOES:
Boil quartered potatoes until tender.
Sear in olive oil until golden brown.
TO PLATE:
Start by adding cooked fingerling potatoes to the center of the plate. Place the spinach in a small mound over the potatoes. Center the cooked grouper atop the spinach. Spoon sauce to cover the fish then garnish with the flat leaf parsley.
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This episode of Flavored by Flame was filmed on location from Pulte Homes’ beautiful Stellar model kitchen in Verdana Village in Estero, Florida. Experience your dream lifestyle from the heart of Southwest Florida with an array of vacation-inspired community amenities just outside the door of your dream home. Your opportunities are endless at Verdana Village.