SEARED GROUPER FILLETS WITH MARINARA SAUCE

SERVES 3 to 4

This is another light and easy fish recipe. Any firm, white-fleshed fish will do, but I suggest it be a thicker fish, such as grouper, halibut or cod. Additionally, for an even quicker dish, you could use your favorite bottled marinara sauce, but it is so easy to make your own.

INGREDIENTS

2 teaspoons olive oil

1 pound grouper fillets, about 1-inch thick, cut into 3 or 4 portions

Salt and pepper to taste

1/2 cup coarsely chopped onions

1 cup coarsely chopped green peppers

3 large garlic cloves, minced

1/2 cup dry vermouth or dry white wine

1 can (14.5-ounces) whole tomatoes, crushed with fingers, with juices

2 teaspoons dried parsley leaves

2 teaspoons dried basil leaves

Heat the oil in a 10-inch skillet, preferably nonstick, over medium-high heat. Season both sides of the fish with salt and pepper. Place in the skillet and sear until lightly browned and slightly undercooked, about 2 minutes per side. Remove from pan and tent with foil.

Place the onions and peppers in the same skillet and sauté until slightly softened, about 4 minutes. Add the garlic and sauté another minute. Add the vermouth and scrape up any browned bits in the bottom of the pan. Add the tomatoes, parsley, basil, salt and pepper. Reduce heat to medium. Cook until the tomatoes are broken down and slightly reduced, about 10 minutes. Add fish, cover and cook until hot, about 4 minutes. Serve immediately, spooning sauce over each fillet. This is great with the extra sauce served over rice or pasta.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.