Grouper. Eileen photo. © Re-post.
By Eileen Goldfinger, Food Editor @Blogfinger
1/2 pound grouper fillet (or any mild white fish)
1/2 pint cherry or grape tomatoes
1/4 cup extra virgin olive oil
3 scallions, diced
2 cloves garlic, grated or minced
2 tablespoons Smart Balance Original “buttery spread”
1/4 cup white wine
4 teaspoons paprika
1 teaspoon freshly ground black pepper
1 tablespoon searing flour
4 teaspoons canola oil, plus 1 teaspoon to rub into fish
salt and pepper to taste
Sauce:
Make this early in the dinner preparation. It needs to cook slowly.
In a sauce pan place cherry tomatoes, scallions, extra virgin olive oil, margarine, garlic, white wine and a pinch of salt and a 1/4 teaspoon black pepper.
Cook on low to medium heat until the tomatoes get soft—-approximately a half hour.
The sauce should simmer not boil.
Fish:
Heat a 10″ non-stick fry pan on medium until it is hot.
Rub flour, paprika and black pepper on both sides of fish fillet. Sprinkle with a little canola oil and rub spices into fillet
When the fry pan is hot add 4 teaspoons of canola oil to the pan and place fillet in pan. Reduce heat to medium low.
Then cook on one side until the fillet turns brown, then flip fish over and cook until the meat flakes and is white in the center. Add more oil to pan if the pan gets dry.
Pour sauce on plate and place fillet on top of sauce.
Serves 2. Heart healthy recipe.*
Chef Eileen, the Mad Hatter at the Bubble Room, Captiva Island Fla. Blogfinger photograph.
CLIFFORD CURRY