4 servings (serving size: 1 grouper fillet and 1/2 cup sauce)
Randy Mayor; Melanie J. Clarke
4 (6-ounce) grouper fillets (3/4 inch thick)
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
How to Make It
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.
Loved this recipe!! Substituted tilapia for grouper, as we are totally land-locked and fresh and frozen fish is not readily available. I've rarely, if ever, seen grouper in the meat market! Excellent sauce, made exactly as recipe instructed. It's a keeper!
The sauce was good, but used frozen grouper and it was REALLY fishy. I've had grouper in Florida and don't remember it being that way, so it must be the frozen stuff...YUCK! Try it again with a different fish.
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