Grouper with Puttanesca Sauce

Grouper with Puttanesca Sauce Recipe
Randy Mayor; Cindy Barr
Keep your pantry stocked with the sauce ingredients to make this dish anytime. Serve with orzo to soak up the sauce.

Yield:

4 servings (serving size: 1 fillet, 3/4 cup tomato mixture, and 1 tablespoon chopped parsley)

Recipe from

Nutritional Information

Calories 238
Caloriesfromfat 18 %
Fat 4.8 g
Satfat 0.8 g
Monofat 2.5 g
Polyfat 0.8 g
Protein 35.5 g
Carbohydrate 12 g
Fiber 1.5 g
Cholesterol 63 mg
Iron 2.4 mg
Sodium 736 mg
Calcium 142 mg

Ingredients

4 (6-ounce) grouper or flounder fillets
1/8 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1 1/2 teaspoons olive oil
1 cup thinly sliced onion
1 tablespoon bottled minced garlic
1/4 teaspoon dried oregano
1 (28-ounce) can whole tomatoes, drained
1/3 cup chopped pitted kalamata olives
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley (optional)

Preparation

Heat a nonstick grill pan over medium-high heat. Sprinkle fish with salt and pepper. Coat pan with cooking spray. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork.

While fish cooks, heat oil in a large nonstick skillet over medium heat. Add onion; cook 4 minutes or until tender, stirring frequently. Add garlic, oregano, and tomatoes; bring to a boil. Reduce heat, and simmer 6 minutes, stirring frequently. Stir in olives and capers; cook 1 minute. Spoon tomato mixture over fish. Sprinkle with chopped parsley, if desired.

Note:

Lisa Zwirn,

July 2004
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