The first time I ever bought and made fish was this recipe.
I was just out of college, just learning to cook regularly and I have to say, I was a little intimidated.
Cooking fish can do that to you. Especially when it’s expensive fish - you don’t want to screw it up! (And I was pretty new to cooking in general and not quite confident in the kitchen yet.)
However, I knew this recipe was a winner. My mom had made it for years and I loved it. Such great flavors mixed together.
And it’s easy. You make the sauce in a pan on the stove, pour it over the fish and bake it. Done. No sauteing or flipping or moving the fish around. Just stick it in the oven and you'll have a delicious seafood dinner.
Tender fish, bright flavors, delicious sauce. It doesn’t get much better. We serve it over rice to get all of those saucy flavors. You're going to want every last drop.
So whether you are a pro in the kitchen or just getting started, try out this easy but sophisticated grouper veracruz and impress everyone. Even yourself.
P.S. You might also want to try this 2-ingredient easy Italian baked fish. Super simple for any night of the week.
- 4 grouper fillets (or you can sub snapper or mahi mahi)
- 1 tablespoon extra-virgin olive oil
- 2 cups chopped onion
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- ¼ cup water
- ¼ cup chopped fresh cilantro
- 3 tablespoons orange juice
- 1 tablespoon lime juice
- 1 tablespoon capers
- 2 tablespoons tomato paste
- 1 (14 oz.) can diced tomatoes with green chilies
- Rice, for serving
- Preheat oven to 400.
- Coat a 9x13 glass baking dish with cooking spray and put fish fillets in it. (Or use an 8x8 if you're just doing 2 fillets.)
- Heat oil in a large skillet over medium-high heat.
- Add onion and saute for 3-4 minutes, until slightly tender.
- Add cumin and garlic and saute for another 2 minutes.
- Add remaining ingredients and bring to a boil.
- Reduce heat and let mixture simmer 3-5 minutes, until slightly thick.
- Pour mixture over fish. (If you’re cooking for 2, see notes below.)
- Bake at 400 for 20 minutes or until fish flakes easily with a fork. (The cooking time will vary depending on how thick your fish is.)
- Serve with steamed brown or white rice.
The sauce freezes great! If you are making this for two people, as I often do, use half of the sauce with the fish and let the other half of the sauce cool. Pack it up in a labeled freezer Ziploc bag and you’ve got it on hand for another night to make dinner even easier!
Amount Per Serving: Calories: 240Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 40mgSodium: 504mgCarbohydrates: 25gFiber: 3gSugar: 7gProtein: 25g