1/2 to 1 chipotle chile pepper in adobo sauce, drained, seeded, and mashed
1 (8-ounce) can tomato sauce
1/2 teaspoon orange rind
1/3 cup fresh orange juice
1/2 cup fat-free evaporated milk
1 1/2 teaspoons butter
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon butter
4 (6-ounce) grouper fillets
Orange slices (optional)
How to Make It
Heat a large nonstick skillet over medium-high heat; add first 4 ingredients. Bring mixture to a boil, and cook 8 minutes, stirring constantly. Reduce heat to medium-low; stir in milk, and cook 1 minute. Remove from heat, and stir in 1 1/2 teaspoons butter. Set aside, and keep warm.
Rinse and dry skillet. Heat skillet over medium-high heat; add cumin, salt, pepper, and 1 tablespoon butter, stirring well. Add fish, and cook 5 minutes on each side or until fish flakes easily when tested with a fork.
Place fish on individual serving plates; spoon sauce evenly over fish. Garnish with orange slices, if desired. Serve immediately.
Oxmoor House Healthy Eating Collection
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