Grouper with Puttanesca Sauce

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 238
  • Calories from fat: 18%
  • Fat: 4.8g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.8g
  • Protein: 35.5g
  • Carbohydrate: 12g
  • Fiber: 1.5g
  • Cholesterol: 63mg
  • Iron: 2.4mg
  • Sodium: 736mg
  • Calcium: 142mg

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

  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.
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