Black Grouper with Sicilian Eggplant

Chef Pagano

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: 

  1. place grouper on cutting board and season with the dry mix place in fridge 
  2. small dice the eggplant and season with salt and toss in a bowl and leave at room temp 
  3. remove eggplant from bowl and onto a towel
  4. squeeze all the excess water out of the eggplant (this will remove all the bitter that comes along with eggplant)
  5. lay out on towel and season lightly with salt and black pepper 
  6. in a large sauté pan add 1/2 cup oil and heat 
  7. add the garlic and shallot 
  8. cool till it smells great 
  9. add the tomato paste and anchovy paste chili flake and cook 
  10. add the eggplant 
  11. fry the eggplant by adding some more oil as needed 
  12. add the artichoke hearts olives capes and peppers and let cool medium heat for 15 mins
  13. add the parsley basil 
  14. season with black pepper 

For the Fish:

  1. cook the fish in olive oil on medium high heat 
  2. flip after 6 minutes 
  3. add a tablespoon of butter and spoon the shutter over the fish for 2 minutes
  4. squeeze of lemon 
  5. add tablespoon of butter; remove from heat and swirl around 
  6. serve with the eggplant and pour some of that butter sauce over the fish 

Mangia!!

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