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Ingredients
- 8 Tbsp. extra-virgin extra virgin olive oil divided
- 1/2 lb chanterelle mushrooms cut 1/4" slices
- 1/2 lb portobello mushrooms cut 1/4" slices
- 1/2 lb oyster mushrooms cut 1/4" slices
- 4 x garlic cloves thinly sliced
- 2 Tbsp. tomato paste
- 1 Tbsp. thyme leaves
- 4 x grouper fillets - (5 ounce ea) Salt to taste Freshly-grnd black pepper to taste
- 1 1/2 c. dry white wine
- 1/4 c. coarsely-minced Italian parsley
Directions
- Preheat the oven to 400 degrees.
- In a 12- to 14-inch oven-proof saute/fry pan, heat 4 Tbsp. of the oil till smoking. Add in the mushrooms and garlic and saute/fry 3 min. Add in the tomato paste and thyme, and continue to cook 5 min. Remove the mix to a bowl and set aside.
- Season the fish well with salt and pepper. Heat the remaining oil in the same pan and add in the fish. Saute/fry till deep golden on the first side. Carefully turn the fish, add in the wine and return the mushroom mix to the pan. Put the pan into the oven and cook for 4 min, till fish is cooked through. Remove from oven, sprinkle with parsley and serve.
- This recipe yields 4 servings.
- Description: "(Grouper Al Forno Con Funghi Trifolati)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 4 servings | |
| Calories 373 | |
| Calories from Fat 244 | 65% |
| Total Fat 27.61g | 35% |
| Saturated Fat 3.81g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 86mg | 4% |
| Potassium 840mg | 24% |
| Total Carbs 13.11g | 3% |
| Dietary Fiber 3.2g | 11% |
| Sugars 4.19g | 3% |
| Protein 5.39g | 9% |
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