Grouper is by far my favorite fish: its flesh is delicious, firm and mild, and it also is boneless! As a child, I used to eat more often some grouper than any slice of meat, because my father used to bring fresh groupers at home quite often (he is not a fisherman, but he is a professional diver eheh)… Last Sunday, he brought me a fresh caught grouper, and we made it in crazy water (all’acqua pazza). Even my boyfriend, who doesn’t love fish, appreciated it… He says it taste like chicken breast 😉
Preparation Time: 10 min.
Cooking Time: 40 min.
Total Time: 50 min.
Gut, scale and rinse the grouper.
Place the grouper into a large pan, add the tomatoes cut in half, the garlic, some oil, the water and some parsley. I also put garlic and parsley iside the fish.
Cover, and cook for 40 minutes on a low heat. Halfway, turn the grouper upside down.
Fillet the Grouper in Acqua Pazza and serve it on a platter, with its sauce and some fresh parsley.
You can also use this method to cook European Seabass or GiltHead Sea Bream 🙂
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