An Italian way of cooking mild white fish fillets to give lots of flavor.

 

GROUPER FILLETS w/ MUSHROOMS, ZUCCHINI, & Toasted ALMONDS

Cooking Tip:

Fish, when done - fish is done when the meat turns from a pale transparent color to a white translucent color & "flakes" when pulled apart with a fork.

 

12 oz. Grouper fish fillets or other mild white fish fillets
Self-rising corn meal
4 T. extra virgin olive oil, divided
Salt
Ground red pepper
1 large fresh zucchini
4 large fresh mushrooms
1 small sweet onion
1 large, ripe Roma tomato, peeled

½ cup slivered almonds, toasted

 

 

 

 


Wash and scrub the zucchini skin; then dice it.  Remove the mushroom stems; then very quickly wash & dry the mushrooms.  Slice the mushrooms & tomato.  Cut the tomato slices in half.  Cut the onion in half & slice (not in rings, but vertically).  Set vegetables aside.  In a large bowl, dredge the grouper fillets in enough self-rising meal to coat the fillets.  Shake fillets of excess meal and very lightly sprinkle with ground red pepper.
In a large non-stick skillet heat ½ the olive oil until hot, but not smoking.  Add the grouper fillets & lower the heat.  Fry fillets on one side until crispy brown; then add 1 T. of the olive oil & repeat.  Remove fillets from skillet to a warm platter.   Add the remaining 1 T. olive oil to the skillet & heat the oil. Add the zucchini, mushrooms, onion, tomato & sauté for 1 minute.  Add salt to taste & continue to sauté until the vegetables are just tender-crisp.  Serve the sautéed vegetables on top of the crisp grouper fillets & top with sprinkled toasted almonds.  Serves 2-3.

 

 

 

 

We arrived in Venice traveling in our Bohemian–style, with one carry-on each.  Since I am a big fan of Rick Steves’ travel books, and he said that luggage with wheels & cobblestones don’t mix well; I had purchased a backpack-style suitcase from his company for this trip.  Naively, I reasoned that since we had backpacked many times this would be a perfect solution for me.  Joe laughed and packed his wheeled luggage.  I am here to tell you that a less than 5 foot woman, whose age we will not mention, is a lethal weapon when traveling with a backpack suitcase in trains, planes, and automobiles!   I left a small trail of slightly dazed fellow travelers in my wake before arriving at the Venice airport.  By then, Joe and I both had visions of fellow vaporetto riders being swept into the Grand Canal as I turned to gaze at Venetian wonders!  You may be able to guess that my first purchase at the Venice airport was a piece of luggage with wheels.  That has been my only “bum-steer” from Rick Steves’ travel books.  Every other piece of advice has been superb.  More later, on the “Babes in Veniceland” series.

Share

Join Us

Never Miss a Recipe

Kitchen Essentials


Similar Recipes

My Books

THE MAGNOLIA COLLECTION COOKBOOK

Click on book to buy!

weaves a tapestry of recipes for gracious entertaining.  Original dishes intertwine with bits of art, “old master” recipes, the bare no-time-to-cook essentials, and selected cuisine from other regions – all lightly spiced with the distinct flavors of the South.

DINING on the VICTORIAN VERANDAH COOKBOOK

Click on book to buy!

presents an intriguing blend of the author’s original recipes with those of the famous Priester’s Pecan Company – offering an around-the-world sampling of superb cuisine.