Tuesday, September 4, 2012

Grouper Mar-acruz

My mom came down to Miami a few weeks ago for her birthday. We had the perfect girls weekend while my husband was away for a friend's bachelor party. We had so much fun, we decided to extend her trip for another day =)

On her last night, (my husband was now home) she cooked us an amazing grouper veracruz for dinner after we both had a LONG day at work. I re-did this recipe last weekend and it came out absolutely delicious! I am naming it Grouper Mar-acruz (because if you know my Mom, we all call her MAR --- short for Mary of course).

This dish is a great go-to staple that is easy to make and healthy to eat. It goes something like this...

Click to enlarge.

2 (6 ounce) pieces of Grouper (skin off, bones removed)
4 garlic cloves, crushed
The juice of 4 small limes
The zest of 4 small limes
2 teaspoons of olive oil
2 medium shallots, sliced
1/4 cup of green pitted olives or a pre-made olive tapenade
2 medium tomatoes chopped
1/2 cup of dry white wine
1 bay leaf
1 teaspoon of Herbes de Provence
1/2 teaspoon of sugar substitute (such as splenda or truvia)
1/3 cup of raisins
1/4 cup of chopped cilantro
Salt and pepper

Place grouper in a medium casserole dish and season with salt and pepper. Rub each side of both filets with garlic cloves. Pour lime juice and lime zest over filets. Cover and refrigerate for 1 hour.

Click to enlarge.

Heat oil in a medium non-stick skillet over medium heat. Add shallot and saute until soft and translucent (about 3 minutes). Stir in the tomatoes, olive tapenade, raisins, bay leaf, Herbes de Provence and splenda. Add white wine and reduce heat to simmer (uncovered) and stir occasionally, about 10 minutes. Remove mixture from pan and put aside in a separate bowl.

Add an extra 2 teaspoons of olive oil to the pan over medium-high heat. Add the filets and cook on each side until fork tender (about 5 minutes per side). Pour tomato mixture over filets and cook for another minute. Serve fish topped with fresh chopped cilantro. Enjoy!

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