grouper veracruz

• 1 lb fresh grouper(or other FRESH similar fish)  

• 1 tablespoon olive oil

• 2 cups chopped onion

• 1 teaspoon ground cumin

• 1 garlic clove, minced

• 1/2 cup white wine 

• 2 tablespoons chopped fresh cilantro

• 3 tablespoons fresh orange juice

• 2 tablespoons chopped pitted green olives

• 2 tablespoons of chopped pitted black olives

• 2 tablespoons of chopped  marinated artichoke hearts

• 1 tablespoon fresh lime juice

• 1 tablespoon capers

• 2 tablespoons tomato paste

• 1 (14.5-ounce) can diced tomatoes, undrained 

• 1 fresh jalapeno diced (remove membranes and seeds for less heat) 

Preparation

1. Preheat oven to 400°.

2. Place fish in a 13 x 9-inch baking dish coated with cooking spray.

3. Heat oil in a large nonstick skillet over medium-high heat. Add onion; saute 3 minutes. Add cumin and garlic; saute 1 1/2 minutes. Add wine and remaining ingredients; bring to a boil. Reduce heat; simmer 3 minutes or until slightly thick. Pour tomato mixture over fish.

4. Bake at 400° for 20 minutes or until fish flakes easily when tested with a fork.

5. Skillet Preparation

6. If you prefer, this can also be prepared in a skillet. Sear the fillets on high heat until lightly browned, remove, then cook the tomato sauce. Add the fillets and simmer covered for about 10-15 mins or until fillets are done. 

Urban Cowgill 2007, updated 2024