This is a great healthy dish! Enjoy with fresh Florida Grouper or other fresh seafood of choice, such as Tripletail, Snapper, Mahi, or Hogfish.
2 oz. pine nuts (toasted)
2 oz. pitted black olives
2 oz. diced tomatoes
2 Tablespoons dry white wine
3 Tablespoons grape seed oil
1 tablespoon garlic
1 tablespoon shallot
1 tablespoon fresh cilantro
(4) 6-8 ounce fresh black grouper fillets.
In a heavy nonstick sauté pan, heat oil over high heat. Cook fillets 3-5 minutes until browned. Transfer to a platter, set aside. Reduce heat to medium, sauté shallot and garlic 2 minutes.
Add pine nuts, white wine, tomatoes, olives, and black pepper to taste. Bring to a boil stirring frequently. Reduce heat to low. Cover pan and simmer 5-6 minutes, stirring occasionally.
Return fillets to skillet and simmer in the sauce until heated through. Serve topped with simmered sauce and cilantro.
Note: the sauce can be adjusted to your tastes and preferences– I like to experiment in the kitchen, that is half the fun! I suggest trying this with the addition or substitution of any of the following you might like: zucchini, bell peppers (multi-colored), diced eggplant, almonds (as an alternative to pine nuts) and fresh basil (as an alternative to cilantro). Enjoy!
Recipe courtesy of Preferred Destination, Randy’s Fishmarket in Naples, FL