Sunday, June 13, 2010

Puttanesca Please

What's for Dinner? 6/13/2010

-Grouper with Puttanesca Sauce
-Whole wheat orzo

Grouper was on sale at the grosh {grocery store} this week so we snatched some up for $7.29/pound {which is still kinda expensive by our standards but we decided it was worth it}.

I did a quick search for "grouper" on and this recipe for Grouper with Puttanesca Sauce popped up and sounded too good to be true. I looooooove puttanesca sauce! It's salty and acidic and has a little kick to it. Have you ever had Pasta Puttanesca at an Italian restaurant? If not, I highly recommend you do. It's delicious!

Anyway, back to the fish. This dish was very tasty! So far I have loved every fish recipe that we've tried that had a tomato-based sauce on top of it so it must be a fail-proof combo!

If you're not a fish fan, this sauce would also be great served with some crumbled Italian sausage and pasta.

Grouper with Puttanesca Sauce

Keep your pantry stocked with the sauce ingredients to make this dish anytime. Serve with orzo to soak up the sauce.

Yield: 4 servings (serving size: 1 fillet, 3/4 cup tomato mixture, and 1 tablespoon chopped parsley)

4 (6-ounce) grouper or flounder fillets
1/8 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
1 1/2 teaspoons olive oil
1 cup thinly sliced onion
1 tablespoon bottled minced garlic
1/4 teaspoon dried oregano
1 (28-ounce) can whole tomatoes, drained
1/3 cup chopped pitted kalamata olives
2 tablespoons capers
1/4 cup chopped fresh flat-leaf parsley (optional)

Heat a nonstick grill pan over medium-high heat. Sprinkle fish with salt and pepper. Coat pan with cooking spray. Add fish to pan; cook 5 minutes on each side or until fish flakes easily when tested with a fork.

While fish cooks, heat oil in a large nonstick skillet over medium heat. Add onion; cook 4 minutes or until tender, stirring frequently. Add garlic, oregano, and tomatoes; bring to a boil. Reduce heat, and simmer 6 minutes, stirring frequently. Stir in olives and capers; cook 1 minute. Spoon tomato mixture over fish. Sprinkle with chopped parsley, if desired.

CALORIES 238 (18% from fat); FAT 4.8g (sat 0.8g,mono 2.5g,poly 0.8g); IRON 2.4mg; CHOLESTEROL 63mg; CALCIUM 142mg; CARBOHYDRATE 12g; SODIUM 736mg; PROTEIN 35.5g; FIBER 1.5g

Cooking Light, JULY 2004

{I didn't post last night because we went out to dinner for a last minute date night at BJ's Brewery. I enjoyed a beer and the grilled shrimp tacos with steamed veggies instead of chips. Then I asked {forced} Alex to take me to the fro-yo place. I got my "usual" which is cheesecake/strawberry swirl with fresh raspberries and mini chocolate chips. YUM!}

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