Grouper with pesto

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cernia

Grouper with pesto

Cernia Al Pesto Pantesco

 

Serves 4

 

Ingredients

1kg Grouper cleaned and gutted

4 tbsp Vegetable oil

100ml White wine

2 cloves Garlic finely chopped

25g Capers finely chopped

50g Pitted Green Olives

400g tin chopped Tomatoes

8 leaves Basil

1/2 red Chili deseeded finely chopped

Season with salt

 

  1. Slice the grouper into 2cm steaks.
  2. In a deep frying pan heat the vegetable oil over a medium heat, blanche the fish on both sides adding the white wine. Cook for a further 2mins, to allow the wine to evaporate. Remove the fish from the pan.
  3. Add to the pan of fish juices the garlic capers, olives, tomatoes, basil and chili, season with salt and cook for approximately 8 minutes stirring occasionally.
  4. When the ingredients have reduced to a sauce return fish to the pan,

simmer for a further 15 minutes.

  1. Serve immediately.

 

ENZO, THE ITALIAN CHEF IN LONDON.

The Restaurateur  Chef Enzo Oliveri [in photo] has worked across Europe, The United Statesand at many of London’s finest hotels.He has cooked for Princess Diana,

Enzo has a passion for cooking and runs the very popular ‘Sicilian Chef’ Cookery Schoolwhere he educates both adults and children in the joys of preparing, cooking and appreciating good, healthy food. He has recently been asked to hold classes at The Italian Cultural Institute in Central London and is in high demand for appearances at exhibitions such as ‘La Dolce Vita’ and ‘The London Wine Fair’. He appeared with Gordon Ramsay on the ‘F Word’ and is currently preparing to film a TV series for the Good Food Channel on Sicilian cuisine.

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