Randy Mayor; Lydia DeGaris-Pursell
Yield
4 servings (serving size: 1 grouper fillet and 1/2 cup tomato mixture)

The grouper is seared to give it a slightly crisp crust that can hold up to the moisture from the tomato sauce topping. Use a heavy oven-proof skillet that can go from stovetop to oven. To seed a tomato, cut it in half, hold each half in the palm of your hand, and squeeze gently.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine first 10 ingredients in a medium bowl.

Step 3

Heat oil in a large heavy skillet over high heat. Place fish, skin sides up, in pan; cook 2 minutes. Turn fish over; top with tomato mixture. Bring to a boil. Place pan in oven; bake at 425° for 8 minutes or until fish flakes easily when tested with a fork.

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