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Grunt Livornese

We lived near the water. My father was forever bringing home a peck of clams and a string of fish. My mother could make magic with ANY fish that came in the door. When I caught a grunt, I channeled my mom, and made this. It's a winner."


2 cups good homemade marinara sauce
1 cups olives (pick something interesting from the olive bar...picholenes are nice, so are gaetas or kalamatas)
1/4 cup capers
1 tablespoon red pepper flakes
1 cup dry white wine
1 1/2 lb grunt fillets (skin on)
salt & pepper


Preheat oven to 450 degrees F.

Combine tomato sauce, olives, capers, red pepper flakes, and wine in a 12" ovenproof skillet. Bring to a boil over medium heat.

Rinse the fish and pat dry. Cut into 2 - 4 equal pieces. Season with salt & pepper.

Place fish skin side up in the skillet with the sauce.

Bake 7 - 10 minutes, or til just cooked through.

Place a portion on each plate, spoon some sauce over, and serve.

(This is grand served over pappardelle - very thin inch wide ribbons of pasta - make it fresh if you can't find it. So so worth it.)

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Nutritional Information
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no nutrition information available

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