Mallorcan Braised Grouper

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 5 tablespoons olive oil, divided
• 1 medium 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 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

Recipe

• 1 heat 4 tablespoons olive oil over medium low heat.
• 2 add onion and garlic and cook until soft but not browned, about 7 minutes.
• 3 add paprika and red pepper and stir for a few seconds.
• 4 add peppers and tomatoes, increase heat to medium, and cook until the tomatoes begin to release their juice, about 5 minutes.
• 5 stir in chard and parsley and cook, stirring, just until wilted, 3-4 minutes.
• 6 add bay leaf, wine, and currants.
• 7 heat to simmering.
• 8 reduce heat to medium low and simmer until vegetables are softened and flavors blended, 5-7 minutes.
• 9 at this point the mixture may be covered and refrigerated up to 1 day, or you can finish the dish right away.
• 10 preheat oven to 300°f.
• 11 season fish with salt and pepper.
• 12 heat remaining oil in a skillet over medium heat.
• 13 dust fish lightly with flour and saute for about 30 seconds on each side. remove and set aside.
• 14 place potatoes in a single layer, overlapping slightly, in a baking dish large enough to hold the fish snugly in a single layer.
• 15 sprinkle lightly with salt and arrange fish on top.
• 16 remove bay leaf from vegetable mixture and discard.
• 17 season mixture with salt and pepper and spoon vegetable mixture and juices evenly over fish.
• 18 drizzle with olive oil and sprinkle with pine nuts.
• 19 bake at 300° until very tender, 45-50 minutes depending on thickness. let cool for 10 minutes before serving.