Grouper with Puttanesca Sauce
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Ingredients
4 6-ounce fillets of sea bass or flounder
⅛ a teaspoon of salt
¼ teaspoon ground black pepper
Cooking Spray
1 ½ teaspoons olive oil
1 cup thinly sliced onion
1 tablespoon bottled minced garlic
¼ teaspoon dried oregano
1 can whole tomatoes (28 oz.), drained
чашка cup chopped pitted kalamata olives
2 tablespoons capers
¼ cup chopped fresh parsley (optional)
To make
Stock up on the sauce ingredients to make this dish at any time. Serve with orzo to soak in the sauce.
Preheat a non-stick grill pan over medium-high heat. Sprinkle the fish with salt and pepper. Brush the mold with cooking spray. Add the fish to the pan; cook for 5 minutes on each side, or until the fish flakes easily when pricked with a fork.While the fish is cooking, heat the oil in a large nonstick skillet over medium-high heat. Add the onion; cook for 4 minutes or until tender, stirring frequently. Add garlic, oregano and tomatoes; bring to a boil. Reduce the heat and simmer for 6 minutes, stirring frequently. Add the olives and capers; cook for 1 minute. Spread the tomato mixture on top of the fish. If desired, sprinkle with chopped parsley.
Preheat a non-stick grill pan over medium-high heat. Sprinkle the fish with salt and pepper. Brush the mold with cooking spray. Add the fish to the pan; cook for 5 minutes on each side, or until the fish flakes easily when pricked with a fork.While the fish is cooking, heat the oil in a large nonstick skillet over medium-high heat. Add the onion; cook for 4 minutes or until tender, stirring frequently. Add garlic, oregano and tomatoes; bring to a boil. Reduce the heat and simmer for 6 minutes, stirring frequently. Add the olives and capers; cook for 1 minute. Spread the tomato mixture on top of the fish. If desired, sprinkle with chopped parsley.
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Author:Admin
Published: 11/20/2023 9:05 PM
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