A dish known for its flavors from Provence, France. Lavender fields and medieval hilltop villages, in the southeastern region of Provence, which stretches from the Rhône in the west to the Italian border.

This sauce, with its colorful and bright flavors, enhances the succulent taste of the grouper. The grouper should not be overcooked. The fish should be tender, and when using a fork, it should flake apart easily. I call this dish my Provençal-style Grouper. Your family and friends will want to recreate this dish at home.

I’m using asparagus in this recipe, so I need to *blanch the asparagus first. I want them to remain vibrant green in color.

Prep Time: 15 minutes (time includes blanching asparagus)
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Yields: 4 servings
Equipment: 1 (12-inch) sauté pan, 1 (11 x 13-inch) casserole dish, colander, spoon, tongs, large mixing bowl, chef’s knife, 1 (3-quart) saucepot

Ingredients for the *Blanched Asparagus:
1 bunch of asparagus (1 pound)
6 cups of water
1 tablespoon of kosher salt

Ingredients for the Grouper:
6 tablespoons olive oil
4 (8-ounce) center-cut skinless grouper fillets, 2 pounds total
2 tablespoons Kosher salt
1 teaspoon black pepper, freshly-ground

Ingredients for the Sauce:
2 tablespoons olive oil
1 cup of onions, diced
1 cup fennel (1 bulb), diced
1 cup of red bell pepper, diced
1 cup yellow bell pepper, diced
2 tablespoons of garlic (3 cloves), minced
1 (28-ounce) can San Marzano tomatoes
2 tablespoons chicken broth, unsalted
2 tablespoons Pino Grigio (good dry white wine)
2 tablespoons capers, drained
1 teaspoon kosher salt
1 teaspoon black pepper, freshly-ground
1 pound of *blanched asparagus, that has been cut into 2-inch pieces
1/4 cup fresh basil leaves, julienned
Garnishes:
1/4 cup of fresh basil leaves, torn
1/4 cup fennel fronds
2 lemons, sliced

Instructions for *Blanching the Asparagus:
First, rinse the asparagus stalks under cold water to remove any dirt or sand. Hold one of the stalks of asparagus and bend it towards the bottom third of the stalk, gently bending it until it breaks.  The bottom end that snapped off is the part of the asparagus that’s woody and very fibrous. The stalk breaks naturally where the tender part ends, and the tough part begins.

In a 3-quart saucepot of salted boiling water (6 cups), add the asparagus. Cook for 2 to 3 minutes. Using a colander spoon or pair of tongs, immediately transfer the asparagus to an ice bath (a large bowl filled with ice water).  Allow the asparagus spears to cool down completely. This process is what’s known as “the shocking method. You’re stopping the cooking process and setting the asparagus’s vibrant green color. Drain well before cutting the spears on the bias into 2-inch pieces.

Instructions for searing the Grouper:
Let the fish rest at room temperature for at least 15 minutes (utilize this time for any prep). Once the fish reaches room temperature, rub both sides with 3 tablespoons of olive oil, and sprinkle it with kosher salt and freshly-ground black pepper.

Preheat a large non-stick sauté pan over medium-high heat. Carefully tilt the pan off the heat to add the olive oil,  swish the oil around in the pan, and place it back onto the heat. You may see the pan start smoking; that’s what you want. Next, carefully place the grouper fillets into the pan, presentation side down. Jiggle the pan immediately to make sure the fish does not stick.

Do not touch the fillets for about 3 minutes. The fillets will release from the pan easily once they’ve browned on that side. If you believe they’re ready to flip, use a spatula to pick up one corner of the fish filet to check if it’s not sticking, and it looks golden brown. Turn the fillets over and sear the other side for an additional 2 minutes, then remove from the heat. Transfer the fillets to a plate until the sauce is ready to be transferred to the casserole dish.

Instructions for the Sauce:
For the sauce, heat the olive oil in a large (12-inch) sauté pan. Add the onions, fennel, bell peppers, and garlic. Cook over medium-low heat for 10 minutes, stirring occasionally until the vegetables are soft.

Place the tomatoes and their juices in a large bowl. Take a knife and slice the tomatoes into large bite-sized pieces. Add the tomatoes to the sauce, then the chicken stock, white wine, salt, and pepper. Simmer over low heat for 25-30 minutes, stirring occasionally, until the sauce thickens. Finish with the julienned basil and capers.

Preheat oven to 350°F.
Transfer the sauce to a casserole dish. Lay the seared grouper fillets on top of the sauce, and bake for about 15 minutes. To judge if your fish is fully cooked (because oven temperatures may vary and so might the thickness of the fillets), make a small cut with a paring knife to see if the flesh has turned from translucent to opaque. Finally, lay the lemon slices, torn basil, and fennel fronds over the top.

Place a puddle of the sauce on a plate, and top it with a grouper filet.

There you have it, my Provençal-style Grouper.

Notes:
1) *Blanch: Blanching is a cooking process in which a food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief time, and then finally plunged into iced water to stop the cooking process.

2) A (12-inch) cast-iron skillet or a (12-inch) non-stick saute pan works best for searing fish.

3) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.

https://lindalouhamel.com/2016/06/13/baked-cod-with-capers-fennel-and-tomatoes/

https://lindalouhamel.com/2019/07/10/summer-time-flowers-and-herbs/