Prep 2 Tablespoons of Orange Zest

Carefully chop thin slices of 1 or 2 Shallots

Squeeze 5-8 Cloves of Rustic Cut Garlic between forefinger and thumb, and peel it

Smash and Chop Garlic with knife

Peel 2 Oranges, and gently section out slices

Cut Deboned and Skinned Grouper down to manageable slices

Add a pinch of Pepper to Grouper

Add a pinch of Sea Salt to Grouper

Hand crush 1 can of Whole Peel Tomatoes inside a big bowl

Add 2 Tablespoons of Coconut Oil to preheated skillet on stove

Add chopped 1 or 2 Shallots

Add chopped 5-8 Cloves of Garlic (To prevent the Garlic from getting too bitter, don't let the pan get too hot.)

Tilt bowl of Hand Crushed Tomatoes just above the skillet, slowly pouring Tomatoes across wooden spoon to prevent splashing

Turn stove to Medium High

Stir with wooden spoon for about 2 minutes

Add small bowl of half or whole Black Olives

Add Orange Zest

Stir around with wooden spoon for a minute or so

Add Orange Slices evenly across skillet

Add a pinch more Pepper

Add a pinch more Salt

Scrape down sides of skillet with wooden spoon, mixing the carmelized tomatoes into the boiling sauce for depth of flavor

Turn stove down to Medium

Put lid on skillet and let the mixture simmer for a couple minutes

Remove lid and slowly, evenly add Grouper, nestling each piece into the boiling sauce

Put lid back on

Let simmer and marinate for around 4 minutes

Serve on top of Boiled Sprouted Rice