Grouper Veracruz

Grouper Veracruz


  • 6 (6-ounce) grouper fillets
  • 4 garlic cloves, crushed
  • 1/2 teaspoon salt
  • 3 tablespoons grated lime rind
  • 1/4 cup fresh lime juice
  • 2 teaspoons extra-virgin olive oil
  • 3 cups thinly sliced onion (about 1 large)
  • 1/3 cup chopped pitted green olives
  • 1 1/2 teaspoons minced jalapeño pepper
  • 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


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; sauté 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; cook 3 minutes on each side or until fish flakes easily with a fork. Pour tomato mixture over fillets; cook 5 minutes or until thoroughly heated. Sprinkle with cilantro. Serving size: 1 fillet and 1/2 cup tomato sauce.

  • Yield: serves 6 (serving size: 1 fillet and 1/2 cup tomato sauce)

Nutritional Information

Calories per serving: 249
Caloriesfromfat per serving: 21%
Fat per serving: 5.9g
Saturated fat per serving: 1.6g
Monounsaturated fat per serving: 2.6g
Polyunsaturated fat per serving: 0.9g
Protein per serving: 35.3g
Carbohydrate per serving: 13.9g
Fiber per serving: 3.2g
Cholesterol per serving: 66mg
Iron per serving: 3.1mg
Sodium per serving: 727mg
Calcium per serving: 123mg