Rating: 5 stars
17 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 0
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The grouper is seared to give it a slightly crisp crust that can hold up to the moisture from the tomato sauce topping. Use a heavy oven-proof skillet that can go from stovetop to oven. To seed a tomato, cut it in half, hold each half in the palm of your hand, and squeeze gently.

Robyn Webb
Recipe by Cooking Light April 2002

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Credit: Randy Mayor; Lydia DeGaris-Pursell

Recipe Summary

Yield:
4 servings (serving size: 1 grouper fillet and 1/2 cup tomato mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Combine first 10 ingredients in a medium bowl.

  • Heat oil in a large heavy skillet over high heat. Place fish, skin sides up, in pan; cook 2 minutes. Turn fish over; top with tomato mixture. Bring to a boil. Place pan in oven; bake at 425° for 8 minutes or until fish flakes easily when tested with a fork.

Nutrition Facts

200 calories; calories from fat 26%; fat 5.7g; saturated fat 0.8g; mono fat 2.7g; poly fat 1.3g; protein 28g; carbohydrates 8.6g; fiber 2.2g; cholesterol 41mg; iron 2mg; sodium 400mg; calcium 73mg.
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