Thursday, October 6, 2011

Spiced Grouper with Mild Chile Puree

This is a perfect dish for a summer dinner out on the patio with the Tiki torches flaming!  While the recipe calls for grouper, both times I've made this, the grocery hasn't had grouper.  I've substituted tilapia and tuna, which were both yummy, but cod, snapper, and halibut would also work well!

For the sauce:
1 4-ounce can diced green chiles
2 tablespoons reduced-fat sour cream
1/4 teaspoon salt

For the fish:
1 tablespoon ground cumin
1/4 teaspoon cayenne pepper
4 6-ounce grouper filets, about 1/2-inch thick
2 teaspoons olive oil
1 lime, cut into wedges
salt and freshly ground black pepper

For the sauce, combine all ingredients in a small bowl.  Set aside.

For the fish, mix cumin and cayenne together and run into both sides of fish.  Season well with salt and pepper.  Heat 1 teaspoon olive oil in a large nonstick skillet over medium-high heat.  Add 2 filets and cook until opaque and tender, about 3 minutes per side.  Repeat with remaining oil and fish filets.  Squeeze lime over fish and serve hot with sauce.

Serves 4.

Tastes amazing with a green salad and pineapple.  Whip up some couscous or brown rice for a healthy carb choice.  Pinot grigio would work particularly well with the heat of the cumin fish rub!

Adapted from The South Beach Diet: Quick and Easy Cookbook, by Arthur Agatston, MD

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