Grouper with orange slices and crushed tomatoes over sprouted brown rice
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