Garoupa com Molho Especial, Grouper in Special Sauce recipe. This recipe is a wonderful way to make the traditional Azorean Grouper. As the Azores are an archipelago of islands, the culture and cuisine are completely immersed in the surrounding waters. The Garoupa, or Grouper as it is known in English, is a delicious fish which is a very popular eat in the region. We would would like to bring you guys the most traditional and delicious way to enjoy this fish so you can get a small taste of the Azores and our wonderful culture, so go ahead and try it out and tell us what you think!

Ingredients:
1 1/2 or 2 kilos Garoupa
1 heaped tablespoon flour
2 cups milk
Black pepper to taste
2 tablespoons olive oil
Juice of 1 lemon
1/4 cup Olives
3-4 cloves garlic
4 tablespoons Pimenta da terra
3/4 cup vegetable oil
2 tablespoons chopped Parsley

Directions:
1) Crush the garlic, pimenta da terra and a pinch of salt in a bowl with a little olive oil to form a paste.
2) Clean the fish and make three incisions on each side. Rub the paste into each incision and into the inside of the fish.
3) Mix half of the milk and the flour together and roll the fish in the mixture. Remove fish and place
in refrigerator for 10 minutes.
4) Fry the fish until golden brown in a small amount of vegetable oil and place on a platter.
5) To the vegetable oil remaining in the pan add the milk and flour mixture, the olive oil, the extra milk and stir until a smooth sauce is formed. Add the lemon juice slowly.
6) Cover the fish with the sauce, sprinkle with parsley and diced olives.