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Grouper Veracruz

Randy Mayor; Melanie J. Clarke
Yield 4 servings (serving size: 1 grouper fillet and 1/2 cup sauce)
Serve this dish over hot cooked rice to capture every bit of the flavorful sauce.

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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

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

  3. 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.

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