Grouper Horseradish Sauce Recipes

GROUPER & HORSERADISH SAUCE

Steps:

• Place bell pepper in a 9-inch pie plate, cover w/ plastic wrap & vent, microwave on high 2 minutes, remove & set aside.
• Wipe pie plate.
• Quarter fish, arrange in pie plate, sprinkle with pepper; top with bell pepper and onion.
• Microwave, uncovered, on high 7-8 minutes until fish flakes easily.
• Drain & cover.
• Combine salad dressing and next three ingredients in 1-cup glass measure; stir.
• Microwave on high for 1 minute.
• Serve sauce with fish and garnish with lemon wedges.

SKILLET-BRAISED GROUPER WITH TOMATOES, ONIONS, AND CAPERS

Steps:

• Heat 1 tablespoon olive oil in a 12-inch nonstick skillet over medium-high heat. Pat grouper fillets dry and add to the skillet. Cook until lightly browned on one side, about 2 minutes. Remove to a plate. Lightly season the uncooked side with salt and pepper. Keep warm.
• Add remaining olive oil to the same skillet. Cook and stir onion over medium heat for 1 minute. Add garlic and stir for another 30 seconds to 1 minute. Stir in tomatoes, red wine vinegar, and agave. Move the vegetables to one side of the skillet.
• Return fillets to the skillet, uncooked side-down. Evenly distribute the vegetables around and over the fish. Sprinkle capers on top. Season with salt and pepper. Cook, uncovered, until the thickest part of the fillet flakes with a fork, 4 to 5 minutes.
• Serve each fillet with vegetables. Garnish with fresh parsley.