Italian-style Grouper Ragù

Ingredients

• 500g (1.1 lb) grouper fillets 500g (1.1 lb) grouper fillets
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 tablespoon balsamic vinegar 1 tablespoon balsamic vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/4 teaspoon red pepper flakes (optional) 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 10g, 6g
• Protein: 30g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   Heat olive oil in a large skillet over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the skillet. Sauté until the onion becomes translucent and the garlic is fragrant.
3. 3.
   Add the canned diced tomatoes, tomato paste, balsamic vinegar, sugar, dried basil, dried oregano, dried thyme, and red pepper flakes (if using) to the skillet. Stir well to combine.
4. 4.
   Season the grouper fillets with salt and pepper, then carefully place them in the skillet, ensuring they are submerged in the sauce.
5. 5.
   Reduce the heat to low and let the ragù simmer gently for about 20 minutes, or until the grouper is cooked through and flakes easily with a fork.
6. 6.
   Remove the skillet from heat and let it rest for a few minutes.
7. 7.
   Serve the Grouper Ragù hot, garnished with fresh basil leaves.

Treat your ingredients with care...

• Grouper fillets — Ensure that the grouper fillets are fresh and of high quality. If grouper is not available, you can substitute it with other firm white fish such as cod or halibut.
• Canned diced tomatoes — Opt for canned diced tomatoes that are of good quality and preferably without added salt or sugar.
• Balsamic vinegar — Use a good quality balsamic vinegar to add a tangy and slightly sweet flavor to the ragù.

Tips & Tricks

• For a spicier kick, increase the amount of red pepper flakes according to your preference.
• Serve the Grouper Ragù with a side of crusty bread or over a bed of cooked pasta for a more substantial meal.
• Fresh herbs can be used instead of dried herbs for a more vibrant flavor.
• Adjust the cooking time based on the thickness of the grouper fillets to ensure they are cooked perfectly.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Italian-style Grouper Ragù hot, accompanied by a side of crusty bread or cooked pasta. Garnish with fresh basil leaves for a pop of color and added freshness.

Presentation advice

Present the Grouper Ragù in a shallow serving dish, allowing the vibrant red sauce to showcase the tender grouper fillets. Sprinkle some freshly chopped basil leaves on top for an appealing visual contrast.