GROUPER WITH TOMATO-OLIVE SAUCE (5 WW PTS)
Make and share this Grouper With Tomato-Olive Sauce (5 Ww Pts) recipe from Food.com.
Provided by jenpalombi
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Sprinkle the grouper steaks on both sides with 1/4 tsp of the salt and 1/8 tsp of the pepper. In a large, nonstick frying pan, heat 1 1/2 tsp of the olive oil over medium high heat. Add the fish to the pan and sear on both sides until lightly browned, about 2 minutes per side. Transfer to a plate and keep warm.
- Reduce the heat to medium and add the remaining 1 T. olive oil to the pan. Add the onion and saute until soft and lightly golden, about 6 minutes. Add garlic and saute 1 minute more.
- Add the tomatoes, olives, capers, and jalapeno and simmer for 10 minutes to allow the flavors to blend. Stir in the remaining 1/4 teaspoons salt and 1/8 teaspoons pepper.
- Return the fish to the pan, cover, and simmer until the fish is opaque throughout when tested with the tip of a knife, 6-8 minutes.
- Transfer the grouper steaks to warmed individual plates/ Stir the lime juice into the vegetables and pan juices and spoon some sauce over each steak. Serve immediately.
Nutrition Facts : Calories 235.3, Fat 7.1, SaturatedFat 1.2, Cholesterol 62.9, Sodium 450.6, Carbohydrate 7.9, Fiber 1.8, Sugar 3.9, Protein 34.2
SKILLET-BRAISED GROUPER WITH TOMATOES, ONIONS, AND CAPERS
Once you get the prep work done, this dish is done in a flash! Grouper is mildly flavored, with a gently firm white flesh, and the tomatoes, onions, and capers in the sauce really shine. Sliced, sauteed zucchini makes a great side dish.
Provided by Bibi
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pat grouper fillets dry and add to the skillet. Cook until lightly browned on one side, about 2 minutes. Remove to a plate. Lightly season the uncooked side with salt and pepper. Keep warm.
- Add remaining olive oil to the same skillet. Cook and stir onion over medium heat for 1 minute. Add garlic and stir for another 30 seconds to 1 minute. Stir in tomatoes, red wine vinegar, and agave. Move the vegetables to one side of the skillet.
- Return fillets to the skillet, uncooked side-down. Evenly distribute the vegetables around and over the fish. Sprinkle capers on top. Season with salt and pepper. Cook, uncovered, until the thickest part of the fillet flakes with a fork, 4 to 5 minutes.
- Serve each fillet with vegetables. Garnish with fresh parsley.
Nutrition Facts : Calories 263.9 calories, Carbohydrate 10.5 g, Cholesterol 62.4 mg, Fat 8.9 g, Fiber 2.5 g, Protein 34.9 g, SaturatedFat 1.4 g, Sodium 415.3 mg, Sugar 5.8 g
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