the almonds then peel and chop them. Finely
chop the onion, tomatoes and parsley.
a large sauté pan, add the olive oil
with the chopped onions and garlic clove, cook
over moderate heat for several minutes until
the onion is translucent and golden in color.
Add the grouper, chopped tomatoes, bay leaves,
salt, pepper and dash of white wine. Cover,
lower the heat and simmer for about ten minutes,
turning the fish after five minutes. Next, add
the ground almonds and simmer for another five
to ten minutes or until the fish is thoroughly
transfer the grouper to a serving plate, turn
up the heat to moderate and reduce the sauce,
eliminating any excess liquid and cover the
fish with the sauce. Garnish with the chopped
parsley and serve immediately.
Cucina Eoliana e Siciliana