Mount Athos Dusky Grouper with White Sauce

Mount Athos Gastronomy at Your Home:

The authentic recipe below is featured in the exceptional book "The Cuisine of Holy Mount Athos" by the blessed Monk Epifanios of Mylopotamos, which is available for purchase directly from our e-shop by clicking [HERE]. Discover the secrets of monastic cuisine and the magic of Athonite flavors!

1. Mount Athos Dusky Grouper with White Sauce

(Based on the recipe from the book "The Cuisine of Holy Mount Athos" by Monk Epifanios of Mylopotamos)

Ingredients (for 8 – 10 servings):

2 kg fresh dusky grouper (cut into steaks)

4 large onions (finely chopped or prepared as onion broth)

5 to 6 cloves of garlic (peeled)

5 lemons (approximately 250 grams of juice)

450 grams olive oil (high-quality olive oil)

whole black peppercorns (as well as a small amount of ground black pepper)

1 small bunch of finely chopped fresh parsley

Instructions (Step-by-Step):

Fish Preparation: Carefully scale the dusky grouper, remove the gills and entrails, and then cut the fish into thick steaks, roughly 5–6 cm wide. Thoroughly wash the pieces to remove any remaining blood and leave them to drain well in a colander. Right after, season generously with coarse sea salt. The fish must rest in the salt for at least 3 to 4 hours. If you prefer to prepare it from the previous day, place the colander inside the refrigerator with a tray underneath to catch any draining liquids. Caution: Do not remove the skin from the fish.

The Right Cookware: For this recipe, it is essential to use a tavas (a wide, shallow baking pan, preferably made of aluminum) rather than a deep or stainless-steel pot, as there is a high risk of the fish sticking to the bottom.

Layering and Initial Boiling: Arrange the grouper steaks in the pan so that they completely cover the bottom. Make sure to include the head of the fish alongside the steaks; it adds incredible flavor and helps thicken the sauce beautifully. Pour in just enough cold water to adequately submerge the fish (do not overdo it, or the sauce will turn out watery) and turn the heat to maximum. As soon as the water reaches a rolling boil, skim off the foam using a slotted spoon.

Adding the Ingredients: Add the onions, which must be sliced into very thin rings, the whole garlic cloves, the olive oil, and the whole black peppercorns.
(Alternatively, if you have prepared onion broth beforehand, pour the cold onion broth over the fish and top it up with cold water before placing the pan on the heat).

Cooking and Reducing: Let the food boil over high heat for about one hour. Afterward, reduce the heat by half. At this stage, gently shake the pan in a circular motion with your hands from time to time to prevent the fish from sticking. Never stir with a spoon, as this will break the fish steaks apart. As time passes, the liquids will reduce, and the sauce will begin to thicken (pay extra attention toward the end so it does not burn).

The Finishing Touch: Just 30 seconds before removing the pan from the heat, pour in the fresh lemon juice. Turn off the heat, sprinkle with the ground black pepper and the finely chopped parsley (optional), cover the pan with its lid, and let it rest for at least half an hour.

Serving: Serve carefully using a flat, wide spatula to keep the steaks completely whole. Ladle the rich, velvety sauce over each plate. This dish is best enjoyed hot, because as the sauce cools down, it thickens naturally due to the fish's natural collagen.

Note: How to Make Onion Broth (Kremmydozoumo)

Peel and wash the amount of onions specified in the recipe and cut them into large chunks. Place them in a pot with plenty of water and boil over high heat for at least one hour. Once cooled down, transfer both the boiled onions and their broth into a blender or a food processor. Blend thoroughly until they turn into a smooth, thick liquid. This is the famous Athonite onion broth that gives this white sauce its unique texture.

The head of the dusky grouper, if truly fresh it be,
boil it straight away, a marvel for all to see;
Come sit, dear friends, let us feast greedily.
— Monastic Chanson