Grouper With Tomato-Olive Sauce (5 Ww Pts) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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The New Mayo Clinic Cookbook. Healthy and flavorful! Ingredients:
24 ounces grouper fillets |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 1/2 tablespoons extra virgin olive oil |
1 yellow onion, finely chopped |
2 garlic cloves, minced |
3 tomatoes, peeled and seeded, then diced |
5 large pimento stuffed olives |
1 tablespoon capers, rinsed |
1 jalapeno chile, seeded and cut into 1-inch julienne |
2 tablespoons fresh lime juice |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
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