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Baked Grouper with Chunky Tomato Sauce

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.

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

Nutrition 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

How to Make It

  1. Preheat oven to 425°.

  2. Combine first 10 ingredients in a medium bowl.

  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.