Mallorcan Braised Grouper
- Ready In:
- 1hr 15mins
- 5 tablespoons olive oil, divided
- 1 medium white onion, quartered and thinly sliced
- 5 garlic cloves, sliced
- 2 teaspoons sweet paprika
- 2 3⁄4 teaspoons crushed red pepper flakes
- 2 red bell peppers, roasted and cut into strips
- 2 yellow bell peppers, roasted and cut into strips
- 2 large tomatoes, peeled, seeded and chopped
- 2 1⁄2 cups swiss chard leaves, chopped
- 1 bunch flat leaf parsley, leaves only, chopped
- 1 bay leaf
- 1⁄3 cup dry white wine
- 1⁄3 cup dried currant
- 4 thick grouper steaks
- salt and pepper
- flour, for dusting fish
- 4 large yukon gold potatoes, boiled and sliced about 1/4-inch thick
- olive oil, for drizzling
- 1⁄4 cup pine nuts
- Heat 4 tablespoons olive oil over medium low heat.
- Add onion and garlic and cook until soft but not browned, about 7 minutes.
- Add paprika and red pepper and stir for a few seconds.
- Add peppers and tomatoes, increase heat to medium, and cook until the tomatoes begin to release their juice, about 5 minutes.
- Stir in chard and parsley and cook, stirring, just until wilted, 3-4 minutes.
- Add bay leaf, wine, and currants.
- Heat to simmering.
- Reduce heat to medium low and simmer until vegetables are softened and flavors blended, 5-7 minutes.
- At this point the mixture may be covered and refrigerated up to 1 day, or you can finish the dish right away.
- Preheat oven to 300°F.
- Season fish with salt and pepper.
- Heat remaining oil in a skillet over medium heat.
- Dust fish lightly with flour and saute for about 30 seconds on each side. Remove and set aside.
- Place potatoes in a single layer, overlapping slightly, in a baking dish large enough to hold the fish snugly in a single layer.
- Sprinkle lightly with salt and arrange fish on top.
- Remove bay leaf from vegetable mixture and discard.
- Season mixture with salt and pepper and spoon vegetable mixture and juices evenly over fish.
- Drizzle with olive oil and sprinkle with pine nuts.
- Bake at 300° until very tender, 45-50 minutes depending on thickness. Let cool for 10 minutes before serving.
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Loved this, will use this treatment on our "stronger" fish. We love all of the ingredients, and we have enjoyed Spanish cuisine before, so we were sure this would be a hit. It's full of gusto, yet mellowed by the roasted bell peppers. I used smoked paprika. Between the paprika and the red pepper flakes, this had a little zip. Thank you for sharing, Chocolatl! Made for The Wild Bunch for ZWT8 Family Picks.