Grouper with scales of zucchini
Grouper with scales of zucchini recipe in the zucchini category
Recipe ingredients:
- 2 medium zucchini, scrubbed clean, 1 pound
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1, 28 ounces, can plum tomatoes with juices
- Salt and freshly ground black pepper
- 1 teaspoon fresh or 1/2 teaspoon dried thyme
- 10 medium fresh basil leaves
- 4, 8 ounces, skinless, boneless fillets of grouper, wolf fish, or orange roughy
- 1/2 cup dry white wine
Recipe method:
- Cut the zucchini into slices 1/8 inch or thinner.
- Bring 4 cups of water to a boil, add the zucchini and boil for 2 minutes.
- Drain, run under cold water to stop the cooking, pat the slices dry and set aside.
- In a saucepan over medium heat, heat the olive oil.
- Add the onion and cook, over low heat, for about 3 to 4 minutes, uncovered, or until soft.
- Add the tomatoes with their juices, salt and pepper to taste, the thyme and basil leaves.
- Simmer, over medium heat, uncovered for 10 minutes.
- Preheat the oven to 300 degrees F.
- Season the fish fillets with salt and pepper and place them in a non-stick saut pan large enough to hold them in a single layer.
- Arrange the zucchini slices over the fish, forming an overlapping pattern that looks like the scales of a fish.
- Add the wine and more salt and pepper to taste and bring the wine to a simmer.
- Cover with a lid or foil and transfer to the oven.
- Bake for 10 minutes or until the fish is flaky.
- While the fish is cooking, blend the sauce into a smooth puree.
- To serve, ladle some sauce over the entire surface of a dinner plate.
- Remove the zucchini covered fish with a slotted spatula to a paper towel to absorb any excess liquid before setting it in the middle of the sauce.
Tags: grouper, scales, recipe, zucchini, recipes, cooking