Grouper With Tomato, Olive, And Wine Sauce

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

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)