Monday, August 17, 2009

Baked Grouper with Chunky Tomato Sauce

There is an awesome festival The Boy & I like to go to every year, the East Nashville Tomato Art Festival. It’s in a really funky neighborhood, one we hope to live in someday. The festival began as a yearly art show in the gallery, celebrating the tomato, and grew into the all out festival with all the local business celebrating in their own tomato theme way. If you follow me on twitter you might remember my updates.

The night before the festival, I had some grouper I wanted to cook for dinner, and was scouring my fridge and the internet for ideas on what to make with it. I settled on this Cooking Light recipe. It was a great way to use ingredients I had on hand from my CSA box. I omitted the capers, because I didn’t have any, and we don’t really like them much anyway. This is a simple, easy dish to throw together, and the flavors are really refreshing, and perfect for this time of the year. The Boy really really liked it, and I think it helped get us even more excited for the fun we were going to have the next day.

Baked Grouper with Chunky Tomato Sauce
from Cooking Light

3 1/2 cups chopped seeded tomato (about 4 medium)
1/4 cup chopped green onions
1/4 cup dry white wine
1 tablespoon chopped fresh basil
1 teaspoon capers (I omitted)
1 teaspoon bottled minced garlic
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
2 teaspoons olive oil
4 (6-ounce) grouper fillets

Preheat oven to 425°.

Combine first 10 ingredients in a medium bowl.

Heat oil in a large heavy skillet over high heat. Place fish, skin sides up, in pan; cook 2 minutes. Turn fish over; top with tomato mixture. Bring to a boil. Place pan in oven; bake at 425° for 8 minutes or until fish flakes easily when tested with a fork.

Calories: 200; Fat: 5.7g; Protein: 28g; Carbohydrate: 8.6g; Fiber: 2.2g; Cholesterol: 41mg Iron: 2mg; Sodium: 400mg; Calcium: 73mg

  Pin It

3 Responses to “Baked Grouper with Chunky Tomato Sauce”

Leave a Comment