This dish takes me back to a visit I took to the island of Santorini. A beautiful island of steep cliffs, villages dotted atop of these cliffs and the blue Aegean sea below.

The island also boasts of many excellent tavernas serving local specialties, lamb and many fish and seafood dishes.

One dish that stood out was this simple yet delicious pasta with grouper fish. Grouper is a big fish to buy for a family but fillets are available and fresh cod or halibut would work wonderfully here as well.

The sauce is made with fresh grated plum tomatoes, the fish pan seared and the final touch is a “salsa” of kalamata olives, capers, garden herbs and extra-virgin olive oil.

The sauce is tossed in bucatini – that’s the thicker, hollow spaghetti. The Greek product is “tripita makaronia no. 5” made by Misko. I love it because sauce gets in the pasta too!

Spaghetti With Grouper, Capers, Kalamata Olives

(serves 4)

4 portions of grouper fillet (4 oz. each)

olive oil

sea salt and pepper

For the sauce

250 gr. bucantini pasta

1 stick unsalted butter

1 cup finely diced or pureed white onion

2 cloves of garlic, minced

1/4 cup dry white wine

2 1/2 cups fresh tomato puree

salt and pepper

Olive Caper Salsa

1/2 cup sliced Kalamata olives

1/4 cup capers

1/4 cup chopped fresh parsley

1/4 chopped fresh basil

1 Tbsp. fresh oregano

1/4 cup diced red onion or chives

1/4 cup extra-virgin olive oil

1/4 cup sliced chilli peppers (or a sprinkle of chilli flakes or diced red pepper)

1. Take your fish out of the fridge to bring to room temp. Pat-dry to remove any moisture. Drizzle olive oil on both sides and season with salt and pepper.
2. Place a large pot of water on your stove-top and bring to a boil. Season water well with salt, add pasta and cook 8 minutes.
3. Place a large skillet over medium heat and add butter, onions, garlic and stir. Cook for about 4-5 minutes or until the onions are translucent.
4. Now add the tomato, stir in then the wine, salt and pepper and simmer for 15-20 minutes or until sauce has thickened. Take off the heat.
5. For the salsa, add all the ingredients (except chillies) in a bowl and toss.
6. Place a large non-stick pan on your stove-top over medium-high heat. Drizzle some oil in the pan and place your fish in the pan. Cook for about 4 minutes on one side, flip. Cook another 1 minute then turn off the heat but leave the fish in the pan.
7. Toss the pasta in the sauce (add some some pasta water if needed). Place fish on each portion, spoon over salsa and finally the red chillies.