The general “old wine school” rule of thumb is to never pair a red wine with fish. In this great #Food4CabFranc recipe, Lauren Walsh (The Swirling Dervish) changes all those old rules in preparing this fresh Grouper Puttanesca recipe. Richer types of fish like Grouper, Salmon or Tuna go better with a food friendly wine such as Cabernet Franc. This is a perfect example of successful new food and wine thinking. Please come back soon Lauren with another great #Food4CabFranc recipe!

Grouper PuttanescaFresh Grouper in Puttanesca Sauce – Ingredients

1.5 lbs fresh grouper filet, cut into large chunks
½ white onion, roughly chopped
½ fennel bulb, thinly sliced
4-5 garlic cloves, finely chopped
¼ tsp red pepper flakes(more if you like it hot!)
12-15 Kalamata olives, halved
28 oz. can of tomato puree
2 tablespoons tomato paste
1 tablespoon capers
¼ cup dry white wine
chopped fresh dill and grated Pecorino cheese for serving
1 box whole wheat spaghetti

Fresh Grouper in Puttanesca Sauce – Cooking

Sautee the onion, garlic and fennel in olive oil in large skillet over medium heat.

When softened, add white wine and reduce.  Add olives, pepper flakes, capers, tomato puree and paste and stir together.  Reduce heat, partially cover and let cook about 15 minutes.

While the sauce cooks, heat the pasta water.  When it’s ready, add the spaghetti to the water and the fish to the sauce.  Pasta will take 12-15 minutes to cook which should be enough to cook the fish through.  Serve the fish in the sauce over top of the pasta.  Garnish with fresh dill and Pecorino.

My wine pairing is fairly untraditional here: I’ve selected a Cabernet Franc.  It has enough acidity to stand up to the tomato sauce, and the earthier elements of the sauce bring out similar notes in the wine (dill, olives).  And it’s a great complement to the meaty grouper, which is the star of the show!

Check out some more of Lauren Walsh’s amazing recipes at www.theswirlingdervish.com

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