Grouper fish fillets with vincotto barrique

Chicken breast w milk and eggplant “caponata”
26 June 2017
Strawberry Cream and Vincotto Barrique
26 June 2017

Preparation: 25 minutes
Cooking time: 20 minutes
TOTAL TIME: 45 minutes
Difficulty: Easy

For 4 people:

  • 60 g onion
  • two tablespoons of extra virgin olive oil
  • two grouper fish or other fish
  • 30 ml “Perchè ci credo” Vincotto Barique
  • 20 g of toasted almonds
  • salt to your taste
  • white pepper to your taste
  1. Wash the fish
  2. Remove the entrails and scrape the scales
  3. Make four fillets, deboned
  4. Fry the onion puree in extra virgin
  5. Cook the grouper fillets on low heat, maybe adding a sprinkle of white wine
  6. Place the fillets in the dish and garnish with almonds cut as thin slices
  7. Add the “Perchè ci credo” Vincotto Barrique and serve

Tips: You can also add the “Perchè ci credo” almonds and onion sauce

Suggested wine: Wine made with Aleatico grape

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