Grouper With Tomato Olive Sauce 5 Ww Pts Recipes

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GROUPER WITH TOMATO-OLIVE SAUCE (5 WW PTS)



Grouper With Tomato-Olive Sauce (5 Ww Pts) image

Make and share this Grouper With Tomato-Olive Sauce (5 Ww Pts) recipe from Food.com.

Provided by jenpalombi

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

24 ounces grouper fillets
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons extra virgin olive oil
1 yellow onion, finely chopped
2 garlic cloves, minced
3 tomatoes, peeled and seeded, then diced
5 large pimento stuffed olives
1 tablespoon capers, rinsed
1 jalapeno chile, seeded and cut into 1-inch julienne
2 tablespoons fresh lime juice

Steps:

  • Sprinkle the grouper steaks on both sides with 1/4 tsp of the salt and 1/8 tsp of the pepper. In a large, nonstick frying pan, heat 1 1/2 tsp of the olive oil over medium high heat. Add the fish to the pan and sear on both sides until lightly browned, about 2 minutes per side. Transfer to a plate and keep warm.
  • Reduce the heat to medium and add the remaining 1 T. olive oil to the pan. Add the onion and saute until soft and lightly golden, about 6 minutes. Add garlic and saute 1 minute more.
  • Add the tomatoes, olives, capers, and jalapeno and simmer for 10 minutes to allow the flavors to blend. Stir in the remaining 1/4 teaspoons salt and 1/8 teaspoons pepper.
  • Return the fish to the pan, cover, and simmer until the fish is opaque throughout when tested with the tip of a knife, 6-8 minutes.
  • Transfer the grouper steaks to warmed individual plates/ Stir the lime juice into the vegetables and pan juices and spoon some sauce over each steak. Serve immediately.

Nutrition Facts : Calories 235.3, Fat 7.1, SaturatedFat 1.2, Cholesterol 62.9, Sodium 450.6, Carbohydrate 7.9, Fiber 1.8, Sugar 3.9, Protein 34.2

GROUPER WITH TOMATO AND BASIL



Grouper with Tomato and Basil image

Categories     Fish     Tomato     Quick & Easy     Summer     Gourmet

Yield Makes 2 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1 (1-lb) piece grouper or red snapper fillet (3/4 inch thick), skinned and halved crosswise
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup coarsely chopped tomato
1 small garlic clove, minced (optional)
2 tablespoons thinly sliced fresh basil
Accompaniment: fresh corn spoon bread

Steps:

  • Working off heat, put 1 tablespoon oil in a 10-inch nonstick skillet and add fish, turning to coat with oil on both sides. Arrange fish skinned sides down and sprinkle with salt and pepper.
  • Toss together tomato, garlic (if using), basil, remaining tablespoon oil, and salt and pepper to taste in a small bowl, then mound on top of fish. Cover skillet with a tight-fitting lid and cook fish over moderately high heat until just cooked through, about 8 minutes.

BAKED GROUPER WITH CHUNKY TOMATO SAUCE RECIPE - (4.1/5)



Baked Grouper with Chunky Tomato Sauce Recipe - (4.1/5) image

Provided by janicecraig

Number Of Ingredients 12

3 1/2 cups chopped seeded tomato (about 4 medium) $
1/4 cup chopped green onions
1/4 cup dry white wine
1 tablespoon chopped fresh basil
1 teaspoon capers
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-ounce) grouper fillets

Steps:

  • Preheat oven to 425°. Combine first 10 ingredients in a medium bowl. Heat oil in a large heavy skillet over high heat. Place fish, skin sides up, in 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 or until fish flakes easily when tested with a fork.

WW 5 PT. SHRIMP IN MARINARA SAUCE



Ww 5 Pt. Shrimp in Marinara Sauce image

Make and share this Ww 5 Pt. Shrimp in Marinara Sauce recipe from Food.com.

Provided by Nif_H

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon extra virgin olive oil
20 ounces large shrimp, peeled and deveined
2 garlic cloves, minced
1 cup canned tomato, diced, drained
8 ounces dry white wine
2 tablespoons flat leaf parsley, minced
2 tablespoons tomato paste (no salt added)
1 tablespoon fresh oregano, minced or 1/2 teaspoon dried oregano
1/4 teaspoon salt (do not add if tomato paste has salt)
1/4 teaspoon crushed red pepper flakes

Steps:

  • Place a large nonstick skillet over medium heat 30 seconds. Add oil and heat 30 seconds more. Add the shrimp and garlic; cook, stirring constantly, 2 minutes, until just pink.
  • Stir in the remaining ingredients. Bring to a boil; cook stirring frequently, 8 minutes, until the sauce is thickened. Serve immediately.

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