Florida Black Grouper all' Acqua Pazza

  • Recipe courtesy of Vincenzo Betulia, Executive Chef and Partner, Osteria Tulia Restaurant, Naples, Florida
  • Show: Emeril's Florida
  • Episode: Naples

Total Time:
35 min
10 min
Inactive Prep:
25 min
4 servings


  • 3 tablespoon grapeseed oil
  • Four 6-ounces portions Florida black grouper
  • 12 Florida gulf shrimp (16/20 count), peeled and deveined
  • Salt and pepper
  • 3 cloves garlic, sliced
  • 2 bay leaves
  • Pinch of crushed red chile flakes
  • 4 ounces white wine
  • 12 ounces marinara sauce
  • 4 to 6 ounces fish broth or light chicken broth
  • Cooked pasta of your choice, for serving.


Preheat the oven to 450 degrees F.

In a large oven-proof saute pan, heat the grapeseed oil over medium-high heat to nearly smoking. Meanwhile, season the grouper and shrimp with salt and pepper. Carefully place the grouper in the pan and sear over a medium-high heat to allow the fish to caramelize to a golden brown color. Carefully flip the fish over and add the shrimp to the pan. Cook for about 1 minute, lower the heat and add the sliced garlic, bay leaves and chile flakes.

Cook the garlic to a nice golden brown, for about 1 minute, then deglaze the pan with the white wine. Cook until the wine is reduced by half. Add the marinara and fish broth and cook until the sauce is slightly reduced, 3 to 4 minutes. Transfer the pan to the oven and cook until the fish is fully cooked, about 8 to 10 minutes. Serve hot over pasta of your choice.


This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. Cooking Channel has not tested it for home use and therefore cannot make any representation as to the results.