Grouper Matalotta Style

Name: Grouper Matalotta Style
Yield: serves 6
Ingredients: 2 pounds skinless grouper fillet; 1 teaspoon coarse sea salt or kosher salt, or to taste; 1/2 cup extra-virgin olive oil, plus more for finishing; All-purpose flour for dredging (1/2 cup or so); 1 onion, thinly sliced (1 cup); 4 garlic cloves, crushed and peeled; 1/2 cup finely chopped celery heart and leaves; 1/2 teaspoon peperoncino flakes, or to taste; 1 cup Sicilian or other large green brine-cured olives, pitted and cut in half; 2 tablespoons small capers, drained; 2 cups canned Italian plum tomatoes, preferably San Marzano, crushed by hand; 3 cups hot water, or as needed; 6 large fresh basil leaves, shredded; 3 tablespoons chopped fresh Italian parsley; A heavy-bottomed saucepan or sauté pan, 13 inches or wider, with a cover

December 14, 2011

In Sicily, the most popular fish to cook alla matalotta is whatever was just caught fresh! The aromatics and technique remain the same, and the outcome is always delicious. (Interestingly, it is one of the few Sicilian fish preparations that call for celery.) My top fish recommendation for this recipe is grouper; it has flesh that cooks and stays intact in the sauce. Halibut, striped bass, and black bass are other good choices. A whole black bass cooked alla matalotta is delicious—just mind the bones. Serve with grilled bread, couscous (page 304), or panelle (page 281). You can make this ahead of time and reheat to serve—just take the pot off the heat a bit before the fish and sauce are thoroughly cooked.

Recipe notes

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