This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Time is an herb that cures all Diseases.”
-Benjamin Franklin, Statesman
This is a great dish for the spring and summer. It can be pan seared but this also makes a perfect fish for the grill. Mix the cumin with the olive oil and brush the fish while it is on the grill.
Servings = 2 | Serving size =4 ounces fish with sauce
Cooking Time = 30 Minutes
This recipe can easily be multiplied. The sauce keeps well and the fish and sauce can be served cold the second day.
Serve with Roasted Corn on the Cob
|1/2 lb||fresh tomatoes|
|2 Tbsp||diced onion|
|1 Tbsp||fresh oregano|
|1||cucumber (peeled, seeded and diced)|
|1/4||green bell pepper (diced)|
|1/4||red bell pepper (diced)|
|fresh ground black pepper (to taste)|
|1 Tbsp||olive oil|
|1/4 tsp||ground cumin|
|2 4 ounce||grouper filets (or other whitefish)|
Place the tomato, onion, garlic and oregano in a blender or mini chopper. Process until coarse.
Combine the tomato with the cucumber, red pepper, green pepper, salt and pepper. Chill.
Place a large skillet on the range over medium-high heat. Add the olive oil. When the pan is hot, add the grouper and sprinkle the cumin over the fish. Cook for about 4 - 5 minutes on the first side. Turn the fish over and cook for another 4 - 5 minutes.
While the fish is cooking divide the sauce between two plates. Top the sauce with the cooked fish and serve.
Serving size = 4 ounces fish with sauce
Servings = 2
Amount Per Serving
|Calories 211||Calories from Fat 75|
|% Daily Value|
|Total Fat 8g||13%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 10g||3%|
|Dietary Fiber 3g||12%|
|Vitamin A 34%||Vitamin C 83%|
|Calcium 7%||Iron 12%|
|Vitamin K 25 mcg||Potassium 1034 mg|
|Magnesium 66 mg|