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Grouper Veracruz

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. 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.