Keep your pantry stocked with the sauce ingredients to make this dish anytime. Serve with orzo to soak up the sauce.
4 (6-ounce) grouper or flounder fillets
1/8 teaspoon salt
1/4 teaspoon black pepper
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)
How to Make It
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
This recipe is so easy to make and it turns out beautifully! The color on your plate and the flavors are amazing! I serve this with wilted spinach and everything just looks and smells mouthwatering! Definitely a keeper!
I have made this recipe countless times and it is always a hit. I usually use tilapia instead of grouper and diced tomatoes seasoned with basil and oregano instead of the whole tomatoes. Everyone always raves about it.
This was good but I missed the anchovies and hot pepper flakes that are in a traditional Puttanesca so I sauteed two anchovy filets with the onion and added 1/4 teaspoon hot pepper flakes with the tomatoes (which I did not drain). Served it with angle hair pasta. It was a hit.