Grouper veracruz

Like shooting fish in a barrel merely impressive grouper veracruz features tender fish topped with a brilliant, delicious sauce. Perfect for a delicious seafood dinner!

The first time I ever bought and made fish was this recipe.

I was merely out of college, simply learning to cook regularly and I take to say, I was a little intimidated.

Cooking fish can do that to yous. Especially when it's expensive fish – you don't desire to spiral it up! (And I was pretty new to cooking in full general and not quite confident in the kitchen withal.)

However, I knew this recipe was a winner. My mom had made information technology for years and I loved information technology. Such bully flavors mixed together.

And information technology'due south easy. You make the sauce in a pan on the stove, cascade it over the fish and bake it. Done. No sauteing or flipping or moving the fish around. Simply stick it in the oven and you'll accept a delicious seafood dinner.

Tender fish, bright flavors, delicious sauce. It doesn't go much better. We serve it over rice to become all of those saucy flavors. Yous're going to desire every last drop.

So whether you are a pro in the kitchen or just getting started, endeavour out this easy merely sophisticated grouper veracruz and impress anybody. Even yourself.

Enjoy!

XO,

Kathryn

P.S. You might also want to try this 2-ingredient easy Italian baked fish. Super simple for whatever night of the calendar week.

Prep Fourth dimension 10 minutes

Cook Time 35 minutes

Full Time 45 minutes

Ingredients

• iv grouper fillets (or you lot can sub snapper or mahi mahi)
• 1 tablespoon extra-virgin olive oil
• two cups chopped onion
• ane teaspoon ground cumin
• 2 cloves garlic, minced
• 1/4 cup water
• i/four loving cup chopped fresh cilantro
• 3 tablespoons orange juice
• 1 tablespoon lime juice
• ane tablespoon capers
• two tablespoons tomato paste
• one (14 oz.) can diced tomatoes with greenish chilies
• Rice, for serving

Instructions

1. Preheat oven to 400.
2. Coat a 9x13 glass blistering dish with cooking spray and put fish fillets in information technology. (Or use an 8x8 if you're just doing two fillets.)
3. Rut oil in a large skillet over medium-high estrus.
4. Add onion and saute for 3-four minutes, until slightly tender.
5. Add cumin and garlic and saute for another 2 minutes.
6. Add together remaining ingredients and bring to a boil.
7. Reduce heat and let mixture simmer 3-5 minutes, until slightly thick.
8. Pour mixture over fish. (If you're cooking for 2, see notes below.)
9. Bake at 400 for xx minutes or until fish flakes easily with a fork. (The cooking fourth dimension volition vary depending on how thick your fish is.)
10. Serve with steamed brown or white rice.

Notes

The sauce freezes great! If you are making this for two people, as I often practise, utilize half of the sauce with the fish and let the other half of the sauce absurd. Pack it upward in a labeled freezer Ziploc bag and you've got information technology on hand for another dark to make dinner even easier!

Diet Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 240 Total Fat: 5g Saturated Fatty: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 40mg Sodium: 504mg Carbohydrates: 25g Fiber: 3g Sugar: 7g Protein: 25g

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Source: https://www.familyfoodonthetable.com/grouper-veracruz/

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