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



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
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.


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