Grouper Verzcruz

READY IN: 46mins
Recipe by SharonP

This is another Health magazine recipe and I wanted to add to my cookbook. I have not tried this as yet, but it just sounded so good. (Cooking time does not include 1 hour marinating.)

Top Review by Marikaki

I made this last night and it was amazing!! I did change some things though. I didn't add jalapeno peppers. I sometimes feel that too much hot spice takes away from the other flavors in the dish. I used fresh tomatoes instead of canned.I used shallots instead of onion.Instead of the green olives I used 1/4 cup of a green olive tapenade. I also added 1/2 cup of white wine to the olive mixture as well as 1/4 cup of raisins. The raisins offset the olive and caper tartness. Do not add the cilantro until the very end or that great flavor will be cooked off!

Ingredients Nutrition


  1. Rub both sides of fillets with garlic.
  2. Sprinkle with salt.
  3. Arrange fillets in a single layer in a large shallow dish.
  4. Add lime rind and juice, turning to coat.
  5. Cover and marinate in refrigerator 1 hour.
  6. Heat oil in a large nonstick skillet over medium-high heat.
  7. Add onion and saute 5 minutes or until golden.
  8. Stir in olives and next 6 ingredients (olives through tomatoes).
  9. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally.
  10. Stir in capers.
  11. Remove from pan.
  12. Melt butter in pan over medium-high heat.
  13. Add fillets, cooking 3 minutes on each side or until fish flakes easily with fork.
  14. Pour tomato mixture over fillets and cook 5 minutes or until thoroughly heated.
  15. Sprinkle with cilantro.
  16. Serving size: 1 fillet and 1/2 cup tomato sauce.

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