Grouper Veracruz

serves 6 (serving size: 1 fillet and 1/2 cup tomato sauce)


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6 (6-ounce) grouper fillets
4 garlic cloves, crushed
1/2 teaspoon salt
3 tablespoons grated lime rind
1/4 cup fresh lime juice
2 teaspoons extra-virgin olive oil
3 cups thinly sliced onion (about 1 large)
1/3 cup chopped pitted green olives
1 1/2 teaspoons minced jalapeño pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon sugar
2 bay leaves
1 (28-ounce) can whole tomatoes, undrained
1 tablespoon capers
2 teaspoons butter
1/2 cup fresh cilantro leaves


Rub both sides of fillets with garlic; sprinkle with salt. Arrange fillets in a single layer in a large shallow dish. Add lime rind and juice, turning to coat. Cover and marinate in refrigerator 1 hour.

Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 5 minutes or until golden. Stir in olives and next 6 ingredients (olives through tomatoes). Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. Stir in capers. Remove from pan.

Melt butter in pan over medium-high heat. Add fillets; cook 3 minutes on each side or until fish flakes easily with a fork. Pour tomato mixture over fillets; cook 5 minutes or until thoroughly heated. Sprinkle with cilantro. Serving size: 1 fillet and 1/2 cup tomato sauce.

Created date

October 2003

Nutritional Information

Calories 249
Caloriesfromfat 21 %
Fat 5.9 g
Satfat 1.6 g
Monofat 2.6 g
Polyfat 0.9 g
Protein 35.3 g
Carbohydrate 13.9 g
Fiber 3.2 g
Cholesterol 66 mg
Iron 3.1 mg
Sodium 727 mg
Calcium 123 mg