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Sautéed grouper with cherry tomato sauce. Paul Goldfinger photo ©

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.*

Editor’s note: Some new data (2025) shows increased mortality from cancer and heart disease when excess butter is used compared to plant based oils as in this recipe: canola oil, Smart Balance, and olive oil.    Paul Goldfinger, MD, FACC. 3/24/25.

Mama Eileen on the way to a tea party. Captiva Island, Fla. at the Bubble Room gift shop.

CLIFFORD CURRY   from his album Shagadelic.   “Mama’s Home Cooking”