Grouper Veracruz

Grouper Veracruz Recipe
Randy Mayor; Melanie J. Clarke
Serve this dish over hot cooked rice to capture every bit of the flavorful sauce.

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 258
Caloriesfromfat 24 %
Fat 7 g
Satfat 0.9 g
Monofat 4 g
Polyfat 1.3 g
Protein 35 g
Carbohydrate 13.7 g
Fiber 2.8 g
Cholesterol 63 mg
Iron 2.3 mg
Sodium 663 mg
Calcium 87 mg

Ingredients

4 (6-ounce) grouper fillets (3/4 inch thick)
Cooking spray
1 tablespoon olive oil
2 cups chopped onion
1 teaspoon ground cumin
1 garlic clove, minced
1/4 cup water
2 tablespoons chopped fresh cilantro
3 tablespoons fresh orange juice
2 tablespoons chopped pitted green olives
1 tablespoon fresh lime juice
1 tablespoon capers
2 tablespoons tomato paste
1 (10-ounce) can diced tomatoes and green chiles, undrained

Preparation

Preheat oven to 400°.

Place fish in a 13 x 9-inch baking dish coated with cooking spray.

Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 3 minutes. Add cumin and garlic; saute 1 1/2 minutes. Add water and remaining ingredients; bring to a boil. Reduce heat; simmer 3 minutes or until slightly thick. Pour tomato mixture over fish.

Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork.