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Grouper with Puttanesca Sauce

Randy Mayor; Cindy Barr
Yield 4 servings (serving size: 1 fillet, 3/4 cup tomato mixture, and 1 tablespoon chopped parsley)
Keep your pantry stocked with the sauce ingredients to make this dish anytime. Serve with orzo to soak up the sauce.

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)

Nutrition 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

How to Make It

  1. 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.

  2. 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.