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- Grouper with Olives
- (Cernia Alle Olive)
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- Ingredients:
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4 grouper steaks
Plain flour, for dusting
2 tablespoons extra virgin olive oil
1 onion, finely chopped
14 oz (400 grams) plum tomatoes, peeled, seeded and diced
5 oz (150 grams) green or black olives, stoned salt and pepper
Directions:
Lightly dust the fish with flour.
Heat the olive oil in a pan, add the onion and cook over a low heat, stirring occasionally, for 5 minutes.
Stir in the tomatoes and simmer for 10 minutes.
Add the fish, 2 tablespoons hot water and the olives and season with salt and pepper to taste.
Cover and simmer gently for about 30 minutes.
Remove the lid and, if the cooking juices are too runny, increase the heat to medium and cook for a few more minutes until thickened.
Transfer the fish and sauce to a warm serving dish. Serves 4.
That's it!
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