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Ingredients
- 4 tbsp plus 4 tbsp extra-virgin olive oil
- 1/2 lb chanterelle mushrooms, trimmed
- 1/2 lb oyster mushrooms, trimmed and separated
- 1/2 lb portobello mushrooms, caps only, cut into 1/4" slices
- 4 cloves garlic, thinly sliced
- 2 tbsp tomato paste
- 1 tbsp thyme leaves
- 4 grouper fillets, about 5 oz each
- Salt and pepper
- 1 cup dry white wine
- 1 bunch Italian parsley, chopped to yield 1/4 cup
- pinch hot red pepper flakes
Details
Servings 4
Preparation
Step 1
Preheat the oven to 450.
In a large saute pan, heat 4 tbsp of oil until smoking. Add the mushrooms, garlic and thyme and saute 3 minutes. Add a pinch of chile flakes, half of the parsley, and the tomato paste and continue to cook a few minutes more. Add the wine and cook until the mushrooms are soft. Lower heat and keep warm.
Season the fish well with salt and pepper. Heat the remaining oil in a large nonstick pan and add the fish. Saute until deep golden brown on the first side. Turn fish over and add to the pan with the mushrooms. Put the pan into the oven and cook for 4 minutes, until fish is cooked through. Remove from oven, add remaining parsley to the mushroom mixture and serve the fish with the mushrooms over the top.
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