Baked Grouper with Chunky Tomato Sauce

Randy Mayor; Lydia DeGaris-Pursell
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.

Yield:

4 servings (serving size: 1 grouper fillet and 1/2 cup tomato mixture)

Recipe from

Nutritional Information

Calories 200
Caloriesfromfat 26 %
Fat 5.7 g
Satfat 0.8 g
Monofat 2.7 g
Polyfat 1.3 g
Protein 28 g
Carbohydrate 8.6 g
Fiber 2.2 g
Cholesterol 41 mg
Iron 2 mg
Sodium 400 mg
Calcium 73 mg

Ingredients

3 1/2 cups chopped seeded tomato (about 4 medium)
1/4 cup chopped green onions
1/4 cup dry white wine
1 tablespoon chopped fresh basil
1 teaspoon capers
1 teaspoon bottled minced garlic
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
2 teaspoons olive oil
4 (6-ounce) grouper fillets

Preparation

Preheat oven to 425°.

Combine first 10 ingredients in a medium bowl.

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.

Note:

Robyn Webb,

April 2002