Baked Grouper with Chunky Tomato Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
3 1/2 cups chopped seeded tomato (about 4 medium) |
1/4 cup chopped green onions |
1/4 cup dry white wine |
1 tablespoon chopped fresh basil |
1 teaspoon capers |
1 teaspoon bottled minced garlic |
1 teaspoon fresh lemon juice |
1/2 teaspoon salt |
1/4 teaspoon crushed red pepper |
1/4 teaspoon black pepper |
2 teaspoons olive oil |
4 (6-ounce) grouper fillets |
Directions:
1. Preheat oven to 425°.
2. Combine first 10 ingredients in a medium bowl.
3. 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.
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