Grouper cacciatore
1 lb grouper (cut in 4 oz pieces)
1 tablespoon Lemon pepper seasoning
3 tablespoon olive oil
1 small onion chopped
2 gloves garlic fine chopped
1 red bell pepper chopped
1 cup mushroom chopped
½ cup white wine
1 can of basil crushed tomatoes
½ cup chicken broth
2 tablespoons fresh basil chopped
½ cup green olives
¼ teaspoon black pepper
2 tablespoon lime juice
½ lb angle hair multigrain pasta
¼ cup parmesan cheese grated
Season both sides of fish with the lemon pepper seasoning. On medium high heat in a sauté pan heat 1 tablespoon of the olive oil and pan seared grouper 2 minutes on each side remove from pan and set aside. In the same pan add remaining oil and sauté onion, garlic, red pepper, mushroom for 3 minutes.
Next add wine, crushed tomatoes, chicken broth and fresh basil mix well, cover and let it simmer for 25 minutes.
After simmering for 25 minutes add olives, pepper, lime juice mix put the fish pieces back in the sauce, cover and cook additional 10 minutes.
While the fish is cooking in the sauce in a separate large pot bring water to a boil and cook angel hair pasta according to package and drain.
Serve fish cacciatore over pasta and top with a sprinkle of parmesan cheese.

Red Grouper season is open!