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 CookingLight.com 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
Source: CookingLight.com

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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