Mallorcan Braised Grouper |
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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 4 |
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Those seeking truly authentic Mallorcan cuisine, uncorrupted by the tastes of the northern European tourists who descend on the island in droves, should head to Es Baluard restaurant in Palma. Here, chef Joan Torrens lovingly preserves old recipes, modernizing them slightly but always staying true to the vibrant simplicity of the local traditions, One of his signature dishes is this fish, slowly braised in the oven on a bed of potatoes and capped with a mouthwatering ragout of red and yellow bell peppers, tomatoes, and chard. Read more . Currants and pine nuts, which are used liberally in Joan’s kitchen, add the Moorish accent characteristic of Mallorcan cuisine. In fact, the dish brings to mind the food of Sicily - another cuisine that melds Mediterranean and Arab flavors to seductive effect. The recipe is a bit more involved than just plonking fish in the oven, but the result is a marvelous one-dish meal that requires nothing more than a salad of peppery greens. Ingredients:
5 tablespoons extra-virgin olive oil, plus more for drizzling over the fish |
1 medium-size white onion, quartered and thinly sliced |
5 medium-size garlic cloves, sliced |
2 teaspoons sweet (not smoked) paprika |
1/4 teaspoon crushed red pepper flakes |
2 roasted red bell peppers (see page 385), cut into strips |
2 roasted yellow bell peppers (see page 385), cut into strips |
2 large vine-ripened tomatoes, peeled, seeded, and chopped |
21/2 cups chopped swiss chard (leaves only) |
1 medium-size bunch flat-leaf parsley (leaves only), chopped |
1 bay leaf |
1/3 cup thy white wine |
1/3 cup dried currants |
4 thick grouper steaks (about 2 pounds total; see note below) |
coarse salt (kosher or sea) and freshly ground black pepper |
all-purpose flour, for dusting the fish |
4 large yukon gold potatoes (about 2 pounds total), boiled and sliced 1/4 inch thick |
1/4 cup pine nuts |
Directions:
1. Heat 4 tablespoons of the olive oil in a large skillet, preferably nonstick, over medium-low heat. Add the onion and garlic and cook until soft but not browned, about 7 minutes. Add the paprika and red pepper flakes and stir for a few seconds. Add the roasted red and yellow peppers and the tomatoes, increase the heat to medium, and cook until the tomatoes begin to release their juice, about 5 minutes. Stir in the chard and parsley and cook, stirring, just until they wilt. Add the bay leaf wine, and currants and bring to a simmer. Reduce the heat to medium-low and cook until the vegetables are softened and the flavors blended, 5 to 7 minutes. The vegetable mixture can be prepared ahead and refrigerated, covered, for 1 day.
2. Preheat the oven to 300°F.
3. Rub the fish steaks generously with salt and black pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat, Dust the fish lightly with flour, add it to the skillet, and sear for about 30 seconds on each side. Transfer the fish steaks to a plate.
4. Set out an earthenware casserole or a deep ceramic or glass baking dish in which the fish steaks will fit snugly in a single layer. Arrange the potato slices in the casserole in one layer, overlapping them slightly. Sprinkle salt on the potatoes, then arrange the fish on top.
5. Remove the bay leaf from the vegetable mixture and discard it. Season the vegetable mixture with salt to taste, then spoon it evenly over the fish, along with its pan juices. Drizzle olive oil over the vegetables and sprinkle with pine nuts. Bake the fish steaks until they are very tender, 45 to 50 minutes depending on their thickness. Let the fish and vegetables cool for about 10 minutes, then serve straight from the casserole.
6. NOTE: If grouper is unavailable, you can substitute another firm saltwater fish, such as monkfish, mahimahi, or halibut. If you want to use fillets, they need to be thick; reduce the baking time by about 15 minutes.
7. This recipe comes from The New Spanish Table cookbook
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