Baked Grouper with Chunky Tomato Sauce

By janicecraig

The grouper is seared to give it a slightly crisp crust that can hold up to the moisture from the tomato sauce topping. Use a heavy oven-proof skillet that can go from stovetop to oven. To seed a tomato, cut it in half, hold each half in the palm of your hand, and squeeze gently.

Ingredients

• 3 1/2 cups chopped seeded tomato (about 4 medium) $
• 1/4 cup chopped green onions
• 1/4 cup dry white wine
• 1 tablespoon chopped fresh basil
• 1 teaspoon capers
• 1 teaspoon bottled minced garlic
• 1 teaspoon fresh lemon juice $
• 1/2 teaspoon salt $
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon black pepper $
• 2 teaspoons olive oil $
• 4 (6-ounce) grouper fillets

Preparation

Step 1

Preheat oven to 425°.

Combine first 10 ingredients in a medium bowl.

Heat oil in a large heavy skillet over high heat. Place fish, skin sides up, in pan; cook 2 minutes. Turn fish over; top with tomato mixture. Bring to a boil. Place pan in oven; bake at 425° for 8 minutes or until fish flakes easily when tested with a fork.