Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Serve with crusty bread to soak up the fresh tomato and wine sauce.
Ingredients[]
- Cooking spray
- 1/2 cup chopped onion
- 2 teaspoons bottled minced garlic
- 1/2 cup dry white wine
- 1/3 cup fat-free, less-sodium chicken broth
- 1 cup quartered cherry tomatoes
- 1/4 cup pitted ripe olives, halved
- 1 tablespoon chopped fresh herbs, such as basil, parsley or oregano
- 1 tablespoon olive oil
- 4 (6-ounce) grouper fillets (about 1/2-inch thick)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Directions[]
- Heat a medium saucepan coated with cooking spray over medium-high heat.
- Add onion and garlic, and sauté 3 minutes.
- Add wine and broth; reduce heat. cover, and simmer 3 minutes.
- Stir in tomatoes, olives, and herbs; cover and cook 3 minutes.
- Remove from heat; keep warm.
- Heat oil in a large nonstick skillet over medium-high heat.
- Sprinkle both sides of fish with salt and pepper.
- Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork.
- Top with tomato mixture.
Yield: 4 servings (serving size: 1 grouper fillet and 1/4 cup tomato mixture)