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
-
1/3 cup chopped pitted green olives
-
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
-
3 cups thinly sliced onions (about 1 large)
-
1 1/2 teaspoons minced jalapeno peppers
Instructions
- Rub both sides of fillets with garlic.
- Sprinkle with salt.
- Arrange fillets in a single layer in a large shallow dish.
- Add lime rind and juice, turning to coat.
- Cover and marinate in refrigerator 1 hour.
- Heat oil in a large nonstick skillet over medium-high heat.
- Add onion and saute 5 minutes or until golden.
- Stir in olives and next 6 ingredients (olives through tomatoes).
- Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
- Stir in capers.
- Remove from pan.
- Melt butter in pan over medium-high heat.
- Add fillets, cooking 3 minutes on each side or until fish flakes easily with fork.
- Pour tomato mixture over fillets and cook 5 minutes or until thoroughly heated.
- Sprinkle with cilantro.
- Serving size: 1 fillet and 1/2 cup tomato sauce.