Grouper Veracruz
Grouper Veracruz features tender white fish topped and baked with a bright, delicious tomato-based sauce. Perfect for an easy and impressive seafood dinner!
Yield: 4 servings
Ingredients
- 4 (5-6 oz) grouper fillets (or you can sub mahi mahi)
- 1 tablespoon extra-virgin olive oil
- 2 cups chopped sweet or yellow onion
- 1 teaspoon ground cumin
- 2 cloves garlic, minced
- ¼ cup water
- ¼ cup chopped fresh cilantro
- 3 tablespoons orange juice
- 1 tablespoon fresh lime juice
- 1 tablespoon capers
- 2 tablespoons tomato paste
- 1 (14 oz.) can diced tomatoes with green chilies (see notes)
For serving (optional):
- Steamed white or brown rice
- Chopped fresh cilantro
- Fresh lime juice
Instructions
- 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 minute.
- 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.
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Notes
Freezing: 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!
Nutrition
Serving: 1serving | Calories: 240kcal | Carbohydrates: 25g | Protein: 25g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 504mg | Fiber: 3g | Sugar: 7g
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