Grouper With Sweet Peppers Food

GROUPER WITH SWEET PEPPERS

Grouper with Sweet Peppers image

This colorful low-fat dish looks as wonderful as it tastes. Don't be surprised if your family asks for it again and again. -Patricia Sweat, Saulsbury, Tennessee

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1/4 cup reduced-sodium soy sauce
2 tablespoons lemon juice
2 pounds grouper or red snapper fillets
1 medium onion, cut into 6 wedges and separated
3 teaspoons olive oil, divided
1 medium green pepper, sliced into thin rings
1 medium sweet red pepper, sliced into thin rings
1 medium sweet yellow pepper, sliced into thin rings
1 can (14-1/2 ounces) diced tomatoes, drained

Steps:

In a small bowl, combine soy sauce and lemon juice. Pour 1/4 cup marinade in a shallow dish; add fish. Turn to coat; cover and refrigerate for 20 minutes. Cover and refrigerate remaining marinade., Meanwhile, in a large nonstick skillet, cook onion in 1 teaspoon oil for 1 minute. Stir in peppers; cook and stir for about 5 minutes longer. Stir in tomatoes; cook 1-2 minutes longer or until tomatoes are heated through and vegetables are crisp-tender. Remove from the heat; keep warm., Drain fish, discarding marinade in dish. In a large nonstick skillet coated with cooking spray, cook fish in remaining oil for about 8 minutes on each side or until fish flakes easily with a fork. Arrange two-thirds of pepper mixture on a serving platter; top with fish. Top with remaining pepper mixture and drizzle with reserved marinade. Serve immediately.

Nutrition Facts : Calories 202 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 457mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

MEDITERRANEAN-STYLE BAKED GROUPER WITH TOMATOES AND OLIVES

Mediterranean-Style Baked Grouper with Tomatoes and Olives image

Easy baked grouper recipe, prepared Mediterranean-style with a few spices and bold fresh flavors, including garlic, lemon juice, tomatoes and olives. Ready in just over 20 minutes, this healthy, low-carb baked fish recipe is perfect for any night of the week. Be sure to view the step-by-step tutorial and suggestions in the post.

Provided by Suzy Karadsheh

Categories Fish and Seafood

Time 23m

Number Of Ingredients 12

Ingredients

1 1/2 lb grouper fillet (or a similar fish)
kosher salt
1 tbsp dry oregano
1 to 1 1/2 tsp ground cumin
1 tsp sweet paprika
1/2 tsp black pepper
4 large garlic cloves, minced
Juice of 1 large lemon, more for later
Extra virgin olive oil (I used Early Harvest Greek extra virgin olive oil)
6 to 8 oz cherry tomatoes, halved
6 to 8 pitted kalamata olives, sliced
Chopped fresh dill (about 1/4 oz or so)

Steps:

Heat oven to 400 degrees F.
Pat the fish dry and season with salt on both sides. In a small bowl, combine the spices (cumin, oregano, paprika, and black pepper), and season the fish with the spice mixture on both sides.
Place seasoned fish in a lightly-oiled baking dish. Add minced garlic on top, then add lemon juice and a generous drizzle of extra virgin olive oil (I used Early Harvest Greek EVOO). Arrange cherry tomatoes and olives on top of the fish fillets.
Bake in heated oven for 12 to 13 minutes, or until the fish is opaque and easily flakes with a fork.
Remove from heat and add fresh dill (or your favorite herb). Enjoy!

Nutrition Facts : Calories 185 calories, Sugar 2.3 g, Sodium 129.2 mg, Fat 5.4 g, SaturatedFat 0.9 g, TransFat 0 g, Carbohydrate 7.4 g, Fiber 1.4 g, Protein 27.5 g, Cholesterol 50.3 mg

GRILLED GROUPER RECIPE WITH MANGO SALSA

Grilled Grouper Recipe with Mango Salsa image

This recipe for Easy Grilled Grouper with Mango Salsa features moist and tender fresh grilled grouper fillets with a hint of smokiness and a nice sear. As if that isn't enough deliciousness, right before serving, the grouper is topped with an irresistibly sweet and spicy mango salsa that is full of fresh fruits and vegetables.

Provided by Sharon Rigsby

Categories Main Dish

Time 30m

Number Of Ingredients 16

Ingredients

2 pounds grouper fillets (1-2 inches thick, or 4 (4-8 oz) fillets )
½ teaspoon Old Bay Seasoning
½ teaspoon lemon
½ teaspoon kosher salt
½ teaspoon garlic powder
¼ cup unsalted butter (melted)
2 mangos (ripe, peeled, and diced)
½ red bell pepper (seeded and diced)
½ green bell pepper (seeded and diced)
2 jalapenos (ribs and seeds removed, and finely diced)
1 shallot (peeled and finely chopped)
2 cloves garlic (minced)
4 tablespoons fresh Italian parsley (chopped )
½ cup crushed pineapple (be sure to use pineapple packed in 100% juice, and not packed in syrup )
4 teaspoons fresh lemon or lime juice
salt and pepper (optional, to taste)

Steps:

You will have the best results when cooking fish on the grill if you use a fish grate or wire fish basket. If you don't have either of these, make sure your grill grate is squeaky clean.
Liberally oil the grill grate using tongs holding a folded paper towel that has been soaked in vegetable oil, to ensure your fish doesn't stick.
Preheat the grill to high, which is between 400 and 425 degrees F.
If you are using a fish grate or basket, preheat the grill first. Then spread a liberal amount of vegetable oil on the fish grate or basket and then place it on the grill grate to heat up before adding your fish.
Add the mango, red and green bell pepper, jalapeno, crushed pineapple and juice, garlic, shallots, lemon or lime juice, and parsley to a large bowl and mix well.
Taste and add salt and pepper if needed. The salsa can also be made 24-48 hours ahead of time to allow the flavors to develop.
Season both sides of the fillets with kosher salt, lemon pepper, Old Bay Seasoning, and garlic powder. Then brush melted butter on both sides.
When your grill and fish grate are hot, add the fillets and close the lid. Depending on the thickness of the fillet and how hot your grill is, your fish should take about four minutes per inch of thickness per side.
Before you turn the fillets over, brush the top side again with the melted butter. After turning it over, brush butter on the bottom side.
To check to see if the grouper is done, take a fork and gently pull back a section in the center. It should flake easily. If the fish is opaque with just a bit of translucent center, it's ready to come off.
The goal is to pull the fish off right before it finishes cooking and then let it rest loosely covered with aluminum foil for about 10 minutes. It will finish cooking while it rests.
To serve, place a fillet on a plate and spoon the salsa over the top. Enjoy!

Nutrition Facts : Calories 263 kcal, Carbohydrate 14 g, Protein 23 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 87 mg, Sodium 168 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 4 g, ServingSize 1 serving

SKILLET-BRAISED GROUPER WITH TOMATOES, ONIONS, AND CAPERS

Skillet-Braised Grouper with Tomatoes, Onions, and Capers image

Once you get the prep work done, this dish is done in a flash! Grouper is mildly flavored, with a gently firm white flesh, and the tomatoes, onions, and capers in the sauce really shine. Sliced, sauteed zucchini makes a great side dish.

Provided by Bibi

Categories Seafood Fish

Time 25m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil, divided
4 (6 ounce) fillets grouper fillets
sea salt and ground black pepper to taste
½ cup chopped red onion
3 cloves garlic, minced
3 cups chopped Roma tomatoes
2 tablespoons red wine vinegar
1 teaspoon agave nectar
¼ cup capers, drained
4 tablespoons snipped fresh parsley

Steps:

Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pat grouper fillets dry and add to the skillet. Cook until lightly browned on one side, about 2 minutes. Remove to a plate. Lightly season the uncooked side with salt and pepper. Keep warm.
Add remaining olive oil to the same skillet. Cook and stir onion over medium heat for 1 minute. Add garlic and stir for another 30 seconds to 1 minute. Stir in tomatoes, red wine vinegar, and agave. Move the vegetables to one side of the skillet.
Return fillets to the skillet, uncooked side-down. Evenly distribute the vegetables around and over the fish. Sprinkle capers on top. Season with salt and pepper. Cook, uncovered, until the thickest part of the fillet flakes with a fork, 4 to 5 minutes.
Serve each fillet with vegetables. Garnish with fresh parsley.

Nutrition Facts : Calories 263.9 calories, Carbohydrate 10.5 g, Cholesterol 62.4 mg, Fat 8.9 g, Fiber 2.5 g, Protein 34.9 g, SaturatedFat 1.4 g, Sodium 415.3 mg, Sugar 5.8 g

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