What's For Dinner?

Baked Grouper with Chunky Tomato Sauce

The grouper is seared to give it a slightly crisp crust that can hold up to the moisture from the tomato topping. Use a heavy oven-proof skillet that can go from stovetop to oven. To seed a tomato, cut it in half, hold each half in the palm of your hand, and squeeze gently.


3 1/2 cups chopped seeded tomato (about 4 medium ones)
1/4 cup chopped green onions
1/4 cup dry white wine (I used cooking sherry)
1 tablespoon chopped fresh basil
1 teaspoon bottled minced garlic
1 teaspoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
2 teaspoons olive oil
4 6 oz Grouper fillets (I used salmon fillets)

1. Preheat oven to 425
2. Combine first 10 ingredients in a medium bowl
3. Heat oil in a large skillet (I used an iron skillet) over high heat. Place fish, skin side up, in a pan; cook 2 minutes. Turn fish over; top with tomato mixture. Bring to a boil. Place pan in oven; bake at 425 for 8 minutes (my salmon required almost twice as much time in the oven) or until the fish flakes easily when tested with a fork. Makes 4 servings.

That's it and it was pretty good. The boys didn't really go for it but that is becoming increasingly difficult to forecast. It came out of a Cooking Light magazine so it's pretty healthy for you. The magazine actually listed all of the calories and fat grams but I don't like typing irregular characters so....