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
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
Preparation
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.
Note:
November 2001
Ratings and Reviews ()