Black Grouper with Sicilian Eggplant
Ingredients for the Grouper:
- 4 portions black grouper filet
- 1 teaspoon ground coriander
- 1 teaspoon ground oregano
- 1 tablespoon chopped parsley
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon sugar
Ingredients for Sicilian Eggplant:
- 2 each eggplant, diced
- 1 cup artichoke hearts
- 1 tablespoon roasted garlic
- 2 tablespoon sliced shallot
- 1 tablespoon tomato paste
- 1 teaspoon anchovy paste
- 1/2 teaspoon red pepper flakes
- 1 cup olive oil
- 1 teaspoon capers
- 1 tablespoon chopped green olives
- 1 tablespoon chopped roasted pepper
- 1 tablespoon piquillo pepper
- 1 /2 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
Method:
- place grouper on cutting board and season with the dry mix place in fridge
- small dice the eggplant and season with salt and toss in a bowl and leave at room temp
- remove eggplant from bowl and onto a towel
- squeeze all the excess water out of the eggplant (this will remove all the bitter that comes along with eggplant)
- lay out on towel and season lightly with salt and black pepper
- in a large sauté pan add 1/2 cup oil and heat
- add the garlic and shallot
- cool till it smells great
- add the tomato paste and anchovy paste chili flake and cook
- add the eggplant
- fry the eggplant by adding some more oil as needed
- add the artichoke hearts olives capes and peppers and let cool medium heat for 15 mins
- add the parsley basil
- season with black pepper
For the Fish:
- cook the fish in olive oil on medium high heat
- flip after 6 minutes
- add a tablespoon of butter and spoon the shutter over the fish for 2 minutes
- squeeze of lemon
- add tablespoon of butter; remove from heat and swirl around
- serve with the eggplant and pour some of that butter sauce over the fish
Mangia!!