George Sarris' Grouper Veracruz

George Sarris' Grouper Veracruz

1 lb fresh grouper (or other white fish or even chicken)
1 tablespoon olive oil
2 cups chopped onion
1 teaspoon ground cumin
1 garlic clove, minced
1/2 cup white wine
2 tablespoons chopped fresh cilantro
3 tablespoons fresh orange juice
2 tablespoons of chopped pitted black olives
2 tablespoons of chopped marinated artichoke hearts
1 tablespoon fresh lime juice
1 tablespoon capers
1 fresh jalapeno diced

Preheat oven to 400 degrees. Place fish in 13x9 inch baking dish coated with cooking spray. Heat oil in large nonstick stillet over medium-high heat. Add onion and saute for a few minutes. Add cumin and garlic. Saute for 1.5 minutes. Add wine and remaining ingredients. Bring to a boil. Reduce heat. Simmer for three minutes or until slightly thick. Pour tomato mixture over fish.

GDA Cooking - September 24, 2012