Grouper Veracruz

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

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Nutritional Information

Amount per serving
  • Calories: 258
  • Calories from fat: 24%
  • Fat: 7g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.3g
  • Protein: 35g
  • Carbohydrate: 13.7g
  • Fiber: 2.8g
  • Cholesterol: 63mg
  • Iron: 2.3mg
  • Sodium: 663mg
  • Calcium: 87mg


  • 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


  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.
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