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About Dusky Grouper:

Epinephelus marginatus (dusky grouper, merou) is the best known grouper of the Mediterranean Sea and North Africa coast.

Also known as Sea Bass, Rockcods, Cods, Hinds, Trouts, Dusky Perch, Dusky Seaperch, Yellowbelly Grouper, Yellowbelly Rockcod

The dusky grouper has a big body with a big mouth. One long dorsal fin and a rounded tail. Its color varies from brown to green depending on the season and the age. It is green during its juvenile phase. The adult is upper brown with yellow spots and lower yellow. On the operculum there are three spines.

Recipe

Grouper in Chestnut Sauce

Ingredients:

Grouper

Salt

Olive oil

Onions

Shallots

Rosé Wine

Wine vinegar

Cooked tomato

Fish stock

Orange zest

Chestnuts

Flour

Eggs

Basil leaves

Dried bread

Preparation:

Sprinkle salt over the grouper, coat it with olive oil, and fry in hot oil. Put it in another bowl.

Fry the finely chopped onions. Pour in the wine vinegar, cooked tomato, fish stock and orange zest. Bring to the boil. Carefully add the fried pieces of fish and peeled roasted chestnuts, part in halves and the other part finely chopped. Stew briefly. Make dough of flour, eggs, olive oil and finely chopped basil. Make wide noodles - strace. Cook them, drain, and mix them with fried dried bread crumbs. Arrange the prepared grouper in a dish with its own sauce and the noodles.