April 30, 2020
By Florida Sportsman Editor
Print Recipe
Go all out with your first grouper catch of the season.
A vibrant and spicy tomato-based sauce complements firm-fleshed fish with rich flavors like grouper.
Fish All'Amatriciana
Serves 4 Ingredients
28-ounce can San Marzano tomatoes, whole and peeled 4 ounces cured pork (pancetta), finely chopped 4 cloves garlic, chopped 1/2 teaspoon crushed red pepper 4 tablespoons fresh basil leaves, chopped 1/4 cup extra virgin olive oil 4 six-ounce portions grouper (or other firm-fleshed fish) Peanut oil Zatarain's “Wonderful” seafood breading mix Directions
While you're crisping the chopped pork in the olive oil in a saucepan, drain the tomatoes in a wire-mesh strainer while crushing them with a fork. When the bacon's cooked, add the tomatoes, garlic, pepper and stir. Cook about 5 minutes over low heat, taking care not to dry out the sauce. If it gets too dry, a shot of good red wine will help thin it out. Finally, add the fresh basil to the sauce.
FS
Published Florida Sportsman Magazine October 2017
