Grouper alla Ghiotta

Cernia alla Ghiotta

Whole grouper stewed with tomatoes, olives, capers and herbs, served steaming hot with a rich sauce.

4 servings

Easy

Sicily

EasySicily

Grouper alla ghiotta is an important fish main course, designed to bring the whole fish to the table with a rich and fragrant sauce. Slow cooking in shallow pan It tenderizes the meat and allows the flavors to concentrate in a thick sauce, also suitable for pasta. The dish's character comes from the balance between the delicacy of the grouper, the savory flavor of the capers and olives, the liveliness of the tomato, and the pungent note of the chili pepperThe white wine helps to flavor the base, while celery, carrot, onion, and garlic create a complete aromatic base. In Sicily, the preparation is presented as a substantial dish to be served piping hot, with part of the sauce used to cover the fish and part used for spaghetti, trenette, or bucatini.

Instructions

Voice reading

9 steps · natural Italian voice

Prepare the fish

Clean and scale the grouper thoroughly, leaving it whole. Make sure that the shallow pan can contain it without bending or squashing it: a correct arrangement promotes uniform cooking and allows the bottom to envelop the fish.

Prepare the soffritto

Pour the oil into the shallow pan and add onions, garlic, celery and carrots. Gently sauté gently until the herbs are lightly golden and the vegetables wilt, developing an intense aroma without darkening excessively.

Deglaze the bottom

Pour the two glasses of dry white wine and leave deglaze The soffrittoWait for the alcohol to evaporate and the liquid to begin to simmer, so the stock will be fragrant and ready to welcome the fish.

Add the seasoning

Rinse the capers very well in salt, then place them in the shallow pan together with the green olives. Also add the chili pepper and very little salt, considering the residual saltiness of the capers; distribute the ingredients around the grouper.

Start cooking

10 min

Place the whole grouper in the shallow pan and wet it with the pan juicesCook for about ten minutes, maintaining a moderate heat: the liquid should simmer gently and the fish should begin to take on the flavor without browning aggressively.

Add the tomatoes

Add the ripe tomatoes, previously peeled and chopped. Pour the sauce over the grouper and, if necessary, add more. chili pepperThe stock should become redder and more fragrant, without losing its fluidity.

The grouper is stewed

Cover the shallow pan with silver or waxed paper and close with the lid, so the steam stays inside. Gently stew over low heat until fully cooked; adjust the cooking time based on the weight, keeping the bottom at a light boil and basting the fish with the sauce when necessary.

Complete with parsley

5 min

A few minutes before turning off, open the shallow pan and add the chopped parsley. Taste the sauce and season with salt to taste Continue cooking for another five minutes, until the parsley flavors the bottom and the sauce is well combined.

Serve with the sauce

Keep some of the sauce to cover the grouper and use the rest to season the spaghetti, preferably trenette or bucatiniServe the fish piping hot, complemented by its thick, flavorful sauce.

Chef's Tips

Cook the grouper over low heat and with the shallow pan tightly closed, wetting it regularly with the juices to keep the meat soft and obtain a thick sauce.