Silver pomfret Halibut Cuttle Fish ( Sepia sp.) Red Snapper (Lutjanus campechanus)

(Acanthistius Brasilianus)


(Epinephelus Sp.)

Spotted grouper

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  • 8 tablespoons extra virgin olive oil divided
  • ½ lb chanterelle mushrooms cut ¼” slices
  • ½ lb Portobello mushrooms cut ¼”slices
  • ½ lb oyster mushrooms cut ¼” slices
  • 4 garlic cloves thinly sliced
  • 2 tablespoons tomato paste
  • 1 tablespoon thyme leaves
  • 4 grouper fillets (5 oz ea)
  • Salt & Pepper to taste
  • 1 ½ cup dry white wine
  • ¼ cup coarsely chopped Italian parsley


  1. Preheat the oven to 400 degrees.
  2. In a 12 to 14 inch oven proof sauté pan, heat 4 tablespoons of the oil until smoking. Add the mushrooms and garlic and sauté 3 minutes. Add the tomato paste and thyme, and continue to cook for 5 minutes. Remove the mixture to a bowl and set aside.
  3. Season the fish well with salt and pepper. Heat the remaining oil in the same pan and add the fish. Sauté until deep golden brown on the first side. Carefully turn the fish, add the wine and return the mushroom mixture to the pan. Put the pan into the oven and cook for 4 minutes, until fish is cooked through. Remove from oven, sprinkle with parsley and serve. Serves 4.

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