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Prep Time: 20 Minutes Cook Time: 26 Minutes |
Ready In: 46 Minutes Servings: 6 |
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This is another Health magazine recipe and I wanted to add to my cookbook. I have not tried this as yet, but it just sounded so good. (Cooking time does not include 1 hour marinating.) Ingredients:
6 (6 ounce) grouper fillets |
4 cloves garlic, crushed |
1/2 teaspoon salt |
3 tablespoons grated lime rind |
1/4 cup fresh lime juice |
2 teaspoons extra virgin olive oil |
3 cups thinly sliced onions (about 1 large) |
1/3 cup chopped pitted green olives |
1 1/2 teaspoons minced jalapeno peppers |
1/4 teaspoon dried oregano |
1/4 teaspoon dried thyme |
1/4 teaspoon sugar |
2 bay leaves |
1 (28 ounce) can whole tomatoes, undrained |
1 tablespoon capers |
2 teaspoons butter |
1/2 cup fresh cilantro leaves |
Directions:
1. Rub both sides of fillets with garlic.
2. Sprinkle with salt.
3. Arrange fillets in a single layer in a large shallow dish.
4. Add lime rind and juice, turning to coat.
5. Cover and marinate in refrigerator 1 hour.
6. Heat oil in a large nonstick skillet over medium-high heat.
7. Add onion and saute 5 minutes or until golden.
8. Stir in olives and next 6 ingredients (olives through tomatoes).
9. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
10. Stir in capers.
11. Remove from pan.
12. Melt butter in pan over medium-high heat.
13. Add fillets, cooking 3 minutes on each side or until fish flakes easily with fork.
14. Pour tomato mixture over fillets and cook 5 minutes or until thoroughly heated.
15. Sprinkle with cilantro.
16. Serving size: 1 fillet and 1/2 cup tomato sauce.
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