Oh, Mario. You with the clogs and the enthusiasm and passion for what you do. You have changed my life.
For the better. I can always count on you for a recipe to take food to that special place but using simple ingredients to do it. And you do that with this recipe, Forno con Funghi Trifolati which simply put is Baked Grouper with Wild Mushrooms.
This is a fast, easy recipe that will impress even the most snobby fish eater. Mushrooms and garlic are sautéed together with sun dried tomato paste and thyme and put over grouper filets that you have browned til golden. Then you run it in the oven with white wine and topped with the mushrooms. Couldn’t be easier. Or better. This works with a variety of fish, but the grouper rocks!
For the better. I can always count on you for a recipe to take food to that special place but using simple ingredients to do it. And you do that with this recipe, Forno con Funghi Trifolati which simply put is Baked Grouper with Wild Mushrooms.
This is a fast, easy recipe that will impress even the most snobby fish eater. Mushrooms and garlic are sautéed together with sun dried tomato paste and thyme and put over grouper filets that you have browned til golden. Then you run it in the oven with white wine and topped with the mushrooms. Couldn’t be easier. Or better. This works with a variety of fish, but the grouper rocks!
So do you, Mario.
Baked Grouper with Wild Mushrooms: Grouper al Forno con Funghi Trifoliati
Adapted from Mario Batali
2 good swirls extra virgin olive oil plus 2 more good swirls later in the recipe
½ pound baby bella mushrooms, cut in ¼ inch slices
3 fat cloves garlic, thinly sliced
1-2 tbsp sun dried tomato paste
2 large pieces grouper filet (about 12 ounces )
Coarse salt and freshly ground black pepper
¾ cup dry white wine
¼ chopped fresh Italian parsley
Preheat the oven to 400 degrees.
In a 12 inch ovenproof saute pan, heat 2 good swirls of olive oil til just smoking. Add the mushrooms, garlic and saute for three minutes. Add the sun dried tomato paste and thyme, and continue to cook about five minutes. Remove the mixture to a bowl and set aside.
Season grouper well with coarse salt and freshly ground black pepper. Heat remaining swirls of extra virgin olive oil in the same pan and add the fish. Saute until deep golden brown on the first side. Carefully turn the fish, add the wine and put the mushroom mixture in the pan. Put in oven and cook for about five minutes until fish is cooked through. Remove from oven, sprinkle with the parsley and serve.
3 comments:
Morning, Mary:
I've never eaten grouper. While living in the Boston area for over 30 years I learned to love seafood, but I generally try to eat stuff that's local (except for shrimp and salmon). I'll have to give it a try.
I don't know if you have this url: http://www.jacquespepin.net/members/art/index.html, if not you might want to take a look at it. I always like Jacques, Pierre Franey, Madeline Kamman and Julia because they were all passionate and (even Madeline, just harder to see sometimes) all had a great sense of humor and humility. I thought Jacques bringing Claudia on his shows was a distraction but blood is thicker than water.
demmo - i think you meant julia? i love pepin too. really great food. i like his vibe too. i need to check out that site.
mario - how i LOVE THEEEE... let me count the ways...
babbo
otto
del posto
lupa
esca
the spotted pig.......
Demo - thanks for the link to Jacques. Love the website. This recipe will work quite well on plenty of large fish filets.
Claudia - sing it honey!!
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