Grouper with tomato-olive sauce

Recipe Information

Ingredients

• 4 grouper fillets or steaks, each 5 ounces and about 1 inch thick

• 1/2 teaspoon salt

• 1/4 teaspoon freshly ground black pepper

• 1 1/2 tablespoons extra-virgin olive oil

• 1 yellow onion, finely chopped

• 2 cloves garlic, minced

• 3 tomatoes, peeled and seeded, then diced

• 5 large pimiento-stuffed green olives

• 1 tablespoon capers, sliced and rinsed

• 1 jalapeño pepper, seeded and cut into 1-inch julienned slices

• 2 tablespoons fresh lime juice

Directions

• Sprinkle the grouper steaks on both sides with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.

• In a large, nonstick frying pan, heat 1 1/2 teaspoons 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 a side. Transfer to a plate and keep warm.

• Reduce the heat to medium and add the remaining 1 tablespoon of olive oil to the pan. Add the onion and sauté until soft and lightly golden, about 6 minutes. Add the garlic, and sauté until softened, about 1 minute. Add the tomatoes, olives, capers, and jalapeño, and simmer for 10 minutes to allow the flavors to blend. Stir in the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper.

• Return the fish to the pan, cover, and simmer until the fish is opaque throughout when tested with the tip of a knife, about 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 (per serving)

• Calories: 241 cal

• Total fat: 8g

• Saturated fat: 1g

• Monounsaturated fat: 5g

• Cholesterol: 52mg

• Sodium: 596mg

• Carbohydrate: 13g

• Fiber: 3g

• Protein: 30g