Recipes

Zesty Grouper

Just a simple splash of olive oil, red wine vinegar and a dash of salt and pepper were all that was needed for this Southern favorite

Summer’s over. And what a summer it’s been – at least in terms of tomatoes. Produce counters overflowed with rich-tasting Burpee’s Big Boys as well as plump romas. As a result, prices were so reasonable that sliced tomatoes were an everyday option on many Floridians’ supper tables. Just a simple splash of olive oil, red wine vinegar, and a dash of salt and pepper were all that was needed for this Southern favorite. But there is an option to fresh tomatoes, and that’s especially true in Italian cooking, even at the height of the summertime “bumper crop.”

That option, canned tomatoes, spans a range from watery and bland to rich and luscious. The best ones come from Italy’s Samo Valley, and they are distinctly (and legally) labeled San Marzano. Open a can, take a whiff and you’ll know why they’re favored, year-round, over fresh tomatoes in many cooked Italian recipes.

Sugo all’amatriciana is a staple of Italian cooking. A combination of tomatoes, basil, garlic and cured pork, it’s an easy dish to prepare and can be served over pasta or, in the case of this recipe, as a sauce for your favorite firm white fish.

Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes

Ingredients:

• 1 (28-ounce) can San Marzano tomatoes, whole and peeled
• 4 ounces cured pork (pancetta), finely chopped
• 4 cloves garlic, chopped
• ½ teaspoon crushed red pepper
• 4 tablespoons fresh basil leaves, chopped
• ¼ cup extra virgin olive oil
• 4 (six-ounce) portions grouper (or other firm-fleshed fish)
• Peanut oil
• Zatarain’s “Wonderful” seafood breading mix

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