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Description[]

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Serve with crusty bread to soak up the fresh tomato and wine sauce.

Ingredients[]

Directions[]

  1. Heat a medium saucepan coated with cooking spray over medium-high heat.
  2. Add onion and garlic, and sauté 3 minutes.
  3. Add wine and broth; reduce heat. cover, and simmer 3 minutes.
  4. Stir in tomatoes, olives, and herbs; cover and cook 3 minutes.
  5. Remove from heat; keep warm.
  6. Heat oil in a large nonstick skillet over medium-high heat.
  7. Sprinkle both sides of fish with salt and pepper.
  8. Add fish to pan; cook 4 minutes on each side or until fish flakes easily when tested with a fork.
  9. Top with tomato mixture.

Yield: 4 servings (serving size: 1 grouper fillet and 1/4 cup tomato mixture)

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