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1
Slice the grouper fillet into six chunks, roughly equal in size, and season with 1/4 teaspoon of the salt.
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2
Pour the 1/2 cup olive oil into the big saucepan, and set it over medium-high heat.
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3
Dredge the fish chunks in flour, shake off any excess, and lay them in the hot oil.
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4
Cook for about 1 1/2 minutes, until opaque on the underside; turn the pieces and lightly color the second side.
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5
Remove the grouper chunks with a spatula to a platter.
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6
Scatter the onion slices in the pan, stir, and scrape any bits left in the pan.
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7
Toss in the garlic cloves and the chopped celery, stir well, and season with the peperoncino and another 1/4 teaspoon salt.
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8
Stir for a couple of minutes as the vegetables sizzle, strew olives and capers in the pan, and stir until theyre sizzling too.
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9
Pour in the crushed tomatoes and 3 cups of hot water.
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10
Turn up the heat, and stir up all the vegetables as the liquid comes to a boil.
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11
Adjust the heat to keep it bubbling, stir in the shredded basil and 1/2 teaspoon salt, and partially cover the pan.
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12
Simmer the sauce for 10 minutes or so, then lay the grouper chunks in the pan in one layer, and pour in any fish juices that accumulated in the platter.
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13
The chunks should be nearly covered by the sauce; add more hot water if necessary.
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14
Heat rapidly back to the boil, then simmer gently, partially covered.
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15
Shake the pan occasionally to distribute the sauce and slosh it over the fish.
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16
When the grouper is tender and the sauce is slightly thickened and flavorful, 20 to 25 minutes, turn off the heat.
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17
Taste, and adjust the seasoning.
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18
Just before serving, drizzle over it a tablespoon or two of olive oil, and sprinkle the parsley all over the top.
