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Seared Grouper with Tomato Fresco

3 1/2 cups chopped seeded Roma tomatos
(about 6 medium)

1/4 cup chopped scallions

1/4 cup dry white wine, such as Sauvignon Blanc

1 Tbsp chopped fresh basil

1 tsp capers

1 tsp garlic, minced

1 tsp fresh lemon juice

1/4 tsp crushed red pepper flakes

1/4 tsp freshly ground black pepper

2 tsp extra virgin olive oil

4 (6-oz) grouper fillets






back home

Preheat oven to 425°. In a large mixing bowl, combine all tomatoes, scallions, wine, basil, capers, garlic, lemon juice, red pepper flakes and black pepper. Stir just until combined. In a large open proof skillet, heat the oil over high heat. Place the grouper skin side down cooking until seared, about 2 minutes.

Turn the fish and add the tomato mixture. Bring to boil. Move the skillet into the preheated oven. Bake until the fish flakes easily with a fork, about 8 minutes.