Grouper Verzcruz
"This is another Health magazine recipe and I wanted to add to my cookbook. I have not tried this as yet, but it just sounded so good. (Cooking time does not include 1 hour marinating.)"
photo by breezermom
- Ready In:
- 46mins
- Ingredients:
- 17
- Serves:
-
6
ingredients
- 6 (6 ounce) grouper fillets
- 4 cloves garlic, 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 onions (about 1 large)
- 1⁄3 cup chopped pitted green olives
- 1 1⁄2 teaspoons minced jalapeno peppers
- 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
directions
- 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 and saute 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, cooking 3 minutes on each side or until fish flakes easily with fork.
- Pour tomato mixture over fillets and cook 5 minutes or until thoroughly heated.
- Sprinkle with cilantro.
- Serving size: 1 fillet and 1/2 cup tomato sauce.
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Reviews
-
I made this last night and it was amazing!! I did change some things though. I didn't add jalapeno peppers. I sometimes feel that too much hot spice takes away from the other flavors in the dish. I used fresh tomatoes instead of canned.I used shallots instead of onion.Instead of the green olives I used 1/4 cup of a green olive tapenade. I also added 1/2 cup of white wine to the olive mixture as well as 1/4 cup of raisins. The raisins offset the olive and caper tartness. Do not add the cilantro until the very end or that great flavor will be cooked off! -
I really loved this, but as other reviewers have stated, I felt the fish got lost under the topping. My fish was on the thinner side....I'll use swordfish steak or something thicker next time. Overall, I loved the flavor combinations in this dish, and was very happy that I made it. I'd definitely reduce the onion and dice instead of slice it for ease of eating....for photos, the sliced is nice, but it's not easy to eat. I used black olives, as I didn't have green on hand. I also diced up fresh tomatoes. This was a very beautiful dish, and I wouldn't hesitate to serve it at a dinner party. Thanks for sharing your recipe! -
I prepared this tonight, and my pescaterian daughter commented that she thought it would be better with a firmer fish like halibut, swordfish or tuna. I had to agree. I really, really loved the sauce, but felt the grouper got lost in it. It might have been because the grouper I purchased frozen was not that thick. -
I served this at the fine-dining restaurant I'm the chef at and it want over very well. The sauce is delicious and can be served with anything from chicken to pasta to steak to fish. I will definatly be keeping this recipe around for future use. -
There are many Verzcruz types of fish/seafood recipes posted in Zaar, but this is one of my favorites. It is soooooo easy to prepare. I usually prepare only 2 pieces of fish (I use many different types of fish for this recipe) and instead of sauteing the fish in butter, I poach it in the sauce. My husband and I are wild about olives, tomatoes, and capers and this sauce is absolutely delicious! Thanks SharonP for posting!
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Tweaks
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I made this last night and it was amazing!! I did change some things though. I didn't add jalapeno peppers. I sometimes feel that too much hot spice takes away from the other flavors in the dish. I used fresh tomatoes instead of canned.I used shallots instead of onion.Instead of the green olives I used 1/4 cup of a green olive tapenade. I also added 1/2 cup of white wine to the olive mixture as well as 1/4 cup of raisins. The raisins offset the olive and caper tartness. Do not add the cilantro until the very end or that great flavor will be cooked off!
RECIPE SUBMITTED BY
<p>My husband and I are both retired...we live on a small lake in Michigan...I like cooking and trying out the recipes on Zaar...for fun we enjoy the companionship of our wonderful family and friends.</p>
