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Randy Mayor; Cindy Barr Photo by: Randy Mayor; Cindy Barr

Grouper with Puttanesca Sauce

Keep your pantry stocked with the sauce ingredients to make this dish anytime. Serve with orzo to soak up the sauce.

Cooking Light JULY 2004

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

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.

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
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Grouper with Puttanesca Sauce Recipe

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