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Tuscan Grouper

The irony here is that Tuscan dishes are meat based, very little fish. The infusion idea came from using Cannellini beans, which are very Tuscan, and local Grouper. I added fresh tomatoes and basil along with my usual garlic and olive oil……………and a star was born.

You will need:

1 can Cannellini beans rinsed, drained and dried thoroughly ( blot with paper towels)

4 garlic cloves cut into chunks

Extra virgin olive oil

2 tomatoes,each quartered into 8 pieces with seeds removed

4 basil leaves rough chopped

1/3 cup white wine

1/2 tsp red pepper flakes

Salt and pepper

1/2 lb Grouper filet ( any fish will do here)

Heat the bottom of a large pan with olive oil and add the garlic. Once garlic turns light brown remove into a small bowl leaving oil in pan. Add beans tossing until slightly cooked, smashing just a bit to create a creamy texture. Place into serving dish. Wipe out the pan, and add more olive oil. Dry the grouper with paper towels, and salt and pepper each side. Place into hot olive oil searing on each side, 1-2 minutes each side. Remove to a plate. In the same oil, add toasted garlic, wine, red pepper flakes and tomatoes. Bring to a simmer for about 5 minutes. Add fish back in and poach for 2-3 minutes depending on how you like your fish cooked. Remove fish and place on beans, spooning the wine and tomato mixture over it. Top with basil.

This makes enough for 2 people.

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