Grouper Verzcruz

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.)

• Ready In: 46 mins
• Serves: 6

Ingredients

• 6 (6 ounce)  grouper fillets
• 4  cloves garlic, crushed
• 1⁄2 teaspoon salt
• 3  tablespoons  grated lime rind
• 1⁄4 cup fresh lime juice
• 2  teaspoons extra virgin olive oil
• 3  cups  thinly sliced onions (about 1 large)
• 1⁄3 cup  chopped pitted green olives
• 1 1⁄2 teaspoons  minced  jalapeno peppers
• 1⁄4 teaspoon dried oregano
• 1⁄4 teaspoon dried thyme
• 1⁄4 teaspoon sugar
• 2  bay leaves
• 1 (28 ounce) can whole tomatoes, undrained
• 1  tablespoon capers
• 2  teaspoons butter
• 1⁄2 cup fresh cilantro leaves

Directions

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.