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About the Dish

  • Baby Potatoes

    Baby Potatoes

  • Sweet Peppers

    Sweet Peppers

  • Tomato Ketchup

    Tomato Ketchup

  • PeachDish Salt

    PeachDish Salt

  • Oregano

    Oregano

  • Parsley

    Parsley

  • Grouper Filets

    Grouper Filets

METHOD

1
Please read entire recipe before beginning.
2
Prepare your mise en place: Cut potatoes in half. Remove stem and seeds from peppers, and cut into 1/2-inch pieces. Peel and crush garlic clove. Halve tomatoes. Pick and chop oregano and parsley leaves.
3
Heat a large sauté pan over medium high heat. Add the olive oil, then add the potatoes and toss to coat. Distribute evenly across the pan, and cook without stirring 4-5 minutes, or until browned on bottom. Turn and brown 2-3 minutes more.
4
Add the peppers and garlic, and cook while stirring about 3 minutes.
5
Add the tomatoes, ketchup and water. Reduce heat to medium-low, and bring to a simmer. Add oregano, parsley and 1/2 teaspoon PeachDish salt.
6
Simmer 5-7 minutes, or until potatoes are just tender. While the potatoes simmer, cut the fish into 4 equal (2 ounce) pieces, and season with remaining 1/2 teaspoon PeachDish salt.
7
Add the fish to the pan, submerging the pieces in the liquid as best as possible. Simmer gently about 5 minutes, or until the fish is cooked through, turning only once, if necessary. Taste and adjust seasoning.
8
Serve and enjoy!