Grouper with Red Pepper Sauce
NOTES : You will have to count points for the margarine.
Serving Size : 4
Amount Measure Ingredient -- Preparation Method
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4 4 ounce fresh or frozen grouper fillets -- 1/2 to 1" thick
2 cups chopped red bell pepper
1/2 tablespoon margarine
2 medium tomatoes -- peeled, seeded, and chopped
1 tablespoon Splenda
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon garlic powder
1 dash ground red pepper
2 tablespoons lemon juice
1 tablespoon olive oil
1/4 teaspoon dried rosemary -- crushed
Thaw fish, if frozen. For sauce, in a saucepan cook sweet pepper in hot margarine over medium heat till tender. Stir in tomato, Splenda, vinegar, salt, garlic powder, and ground red pepper. Cook for 5 min more, stirring occasionally. Cool slightly. Transfer mixture to a blender container or food processor bowl. Cover and blend or process till smooth. Return to saucepan; cover and keep warm.
Rinse fish; pat dry with paper towels. In a small bowl combine lemon juice, oil, and rosemary. Brush both sides of fish with lemon mixture.
For a charcoal grill, place fish in a greased wire grill basket, tucking under any thin edges. Place basket on the rack of an uncovered grill directly over medium coals. Grill until fish flakes easily when tested with a fork, turning basket once. (Allow 4-6 min per 1/2" thickness of fish.)
For a gas grill, preheat grill. Reduce heat to medium. Place fish in greased grill basket on grill rack directly over heat. Cover; grill as above.
Or, place fish on the greased unheated rack of a broiler pan, tucking under any thin edges. Broil 4" from heat, turning once if fish is 1" thick. (Allow 4-6 min per 1/2" thickness of fish.) Serve sauce with fish.
"The red pepper-tomato sauce provides an enticing counterpart to this
mild, sweet-flavored fish."
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Per Serving (excluding unknown items): 313 Calories; 21g Fat (54.3% calories from fat); 5g Protein; 34g Carbohydrate; 9g Dietary Fiber; 0mg Cholesterol; 628mg Sodium. Exchanges: 0 Grain(Starch); 5 Vegetable; 0 Fruit; 4 Fat; 0 Other Carbohydrates.
Serving Ideas : Serve it with steamed carrots or asparagus.
If desired, prepare sauce up to 24 hours; cover and chill. Before serving, reheat sauce.