Ingredients
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
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Directions
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.
