It’s almost summer and what goes with summer. FISH, well at least here in Florida! Light and flavorful pan fried fish always reminds me of summer.
The sauce is what defines this recipe. Prepare the sauce first and allow it to simmer as you pan fry the fish. And, if you don’t like Black olives or even artichokes, no worries leave them out. Just add one tablespoon sea salt and ¼ cup lemon juice!
A tip, I have learned along the way is to add the SALT later in the dish. So you will notice salt is not on the ingredients list. The artichokes and olives give this dish enough salt, but if you feel you need salt, taste and add a pinch as needed.
Scout and Cellar Sauvginon Blanc is the perfect pairing for this recipe! Oh and GO BUCS! Definitely need a Bucs wine glass for this dish! LOL
- 4 grouper filets
- 1 white onion, thinly sliced
- 4 garlic cloves, chopped
- 1 pint cherry tomatoes
- I can artichoke hearts, drained and chopped
- 1 can (6 ounces) Large Black Olives
- 1 tablespoon Italian Seasoning
- 1 tablespoon ground Black Pepper
- 1 cup chicken broth
- ¼ cup Dry White Wine
- 1 Tablespoon Unsalted Butter
- 4 Tablespoons Finely Chopped Parsley Leaves, for garnish
- Parmesan Cheese, for garnish
- DON’T LIKE OLIVES OR ARTICHOKES:
- 1 tablespoon sea salt
- ¼ cup lemon juice!
Heat the olive in a heavy skillet until lightly smoking, then add the onions, sautei for 1 to 2 minutes.
Add the garlic, Italian seasoning and pepper, stirring to combine. Saute for 2-5 minutes until fragrant.
Add the chopped artichokes and whole cherry tomatoes. Slowly add the chicken broth and stir.
Place lid on for 5 minutes, liquid to reduce.
Once liquid is reduced, add the white wine, stir and place the lid back on. Tomatoes should start to burst.
Add the olives and stir to mix. Place the lid back on and cook for 5- 1 minutes.
Add butter, stir and melt on low heat.
Heat a separate pan, add a drizzle of olive, then add the fillets to the pan. Cook until golden brown, about 4 minutes on each side.
Place the filets in the tomato mixture pan and cover with the sauce, cook for 2-4 minutes.
Serve the fillets topped with the tomato mixture, sprinkled with parmesan cheese and parsley.
You can serve this on its own or with a side of cauliflower rice/white rice.