Serving Size
Serves 4
Ingredients
- 4 grouper fillets or steaks, each 5 ounces and about 1-inch thick
- 1/4 teaspoon freshly ground black pepper, divided
- 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 pimento-stuffed green olives, sliced
- 1 tablespoon capers, rinsed
- 1 jalapeno chili, seeded and cut into 1-inch julienne
- 2 tablespoons fresh lime juice
Directions
Sprinkle the grouper steaks on both sides with 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 olive oil to the pan. Add the onion and saute until soft and lightly golden, about 6 minutes. Add the garlic and saute until softened, about 1 minute. Add the tomatoes, olives, capers and jalapeno and simmer for 10 minutes to allow the flavors to blend. Stir in the remaining 1/8 teaspoon 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 to 8 minutes.
Transfer the grouper steaks to warmed individual plates. Stir the lime juice into the vegetables and pan juices. Spoon some sauce over each steak. Serve immediately.
| Nutrition Facts |
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Serving size 1 fillet
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Amount Per Serving |
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Calories
219
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Total fat
7 g
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Saturated fat
1 g
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Cholesterol
52 mg
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Sodium
200 mg
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Total carbohydrate
10 g
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Protein
29 g
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Nutritional details are an estimate and should only be used as a guide for approximation.
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