Lemon Grouper with Tomato-Dill Sauce

Yield: 4 servings (serving size: 1 fillet and about 3 tablespoons sauce)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 235
  • Fat: 8.2g
  • Saturated fat: 2.9g
  • Protein: 34.1g
  • Carbohydrate: 5.2g
  • Cholesterol: 73mg
  • Iron: 2.0mg
  • Sodium: 279mg
  • Calories from fat: 32%
  • Fiber: 0.6g
  • Calcium: 53mg


  • 4 (6-ounce) grouper fillets
  • 2 tablespoons all-purpose flour
  • Cooking spray
  • 1 tablespoon olive oil
  • 3/4 cup dry white wine
  • 3 tablespoons thinly sliced green onions (about 2)
  • 2 tablespoons chopped fresh dill
  • 1 plum tomato, seeded and diced
  • 2 teaspoons grated lemon rind
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons light butter, cut into small pieces
  • 1/4 teaspoon salt


  1. Rinse fillets in cold water; pat dry with paper towels.
  2. Sprinkle flour evenly over fish; shake off any excess.
  3. Heat a large nonstick skillet coated with cooking spray over medium-high heat; add oil. Add fish; cook 4 minutes on each side or until fish flakes easily when tested with a fork. Remove fish; set aside and keep warm.
  4. Add wine to pan, scraping pan to loosen browned bits. Add onions and dill; cook 3 minutes, stirring frequently, or until liquid is reduced to about 1/3 cup. Add tomato, lemon rind, and lemon juice; cook 1 minute or until slightly thick. Remove pan from heat; add butter and salt, stirring until butter melts. Spoon sauce over fish.
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