Pasta Intercultural Food Baby: The Caribbean and Italy with grouper and olives

The conception of this dish was a newfound obsession with smoked salmon stuffed green olives and a mound of cooked lasagna noodles in my fridge, begging to be invented with.  The flavours are very fresh and definitely taking a Caribbean influence, marrying the taste of the islands with the ones of the shoe-shaped country we call Italy.

For the creation of your intercultural food baby, you will need (for 2 peeps or one really hungry one):

3 lasagna noodles, cooked, cut into strips, or fettucine, cooked

6oz of grouper

Half a can, with juice of smoked salmon stuffed green olives

1 small zucchini, sliced

½ red onion, sliced finely

½ red pepper, sliced finely

2 small roma tomatoes, chopped

3 leaves of wide cilantro, chopped finely

1 garlic clove, minced

½ tsp of ground oregano

Squeeze of lime

Good handful of parmesan

In a sauce pan, pour in your olives and juice, bring to a boil, then throw in your grouper and zucchini, cover and let simmer until grouper is cooked through (about 5-10 minutes, depending on the thickness of the filet), remove the fish, put aside to cool a little bit, add your garlic, oregano, noodles, onion, pepper, tomato, cover and steam for 2-3 minutes, add back your grouper in pieces (break into rough bite sizes).  Cook for another minute, turn off the heat, add lime juice, cilantro.  Plate up and douse with parmesan, and if you’re feeling festive, a little olive oil.

**DO NOT SALT!  The olives are plenty salty enough and their brine will season your dish.