Ingredients
- 2 Fresh Grouper or Stone bass fillets
- 5 oz. Ficacci Gaeta olives
- Powdered saffron
- 1 garlic clove
- Fresh chili
- Fresh oregano
Instructions
- Heat a pan with olive oil and lightly cook the grouper fillets on both sides adding salt and pepper to taste.
- Dilute the saffron power in hot water, pour over the fillets.
- Add the Gaeta olives without removing the stone as it enhances the taste.
- Add garlic, chilli pepper only to flavor and not take away from the fish aroma.
- Cook for another few minutes allowing the fillets to take an intense saffron color.
- Serve on a flat plate adding a sprig of fresh oregano.
This recipe was provided by David Dottorini, the export manager for Ficacci Olive Co., which is based outof Italy. Fluent in numerous foreign languages, David sells Ficacci olives to importers and distributors in Europe and the United States. He prides Ficacci for offering real, fresh olives without any pasteurization, dyes, or preservative. David is also pleased to have introduced Ficacci’s environmentally friendly packaging in paper trays.