Grouper with Tropical Salsa
Recipe from
Better Homes and Gardens
Using canned tropical fruit salsa makes this recipe easy to prepare on busy nights.
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Ingredients
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4 6- to 8-ouncesfresh or frozen grouper or catfish filletssee savings
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1/2 cupall-purpose floursee savings
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1/2 cupfinely chopped pistachio nuts or almondssee savings
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1 teaspoonground black peppersee savings
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1/2 teaspoonsaltsee savings
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1/2 teaspoondried tarragon, crushedsee savings
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1/2 teaspoondried basil, crushedsee savings
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1/4 cupmilksee savings
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1/4 cuplemon-flavored olive oil or olive oilsee savings
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1 15-1/4-ounce cantropical fruit salad, drained and coarsely choppedsee savings
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1 tablespoonwhite balsamic vinegarsee savings
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1 tablespoonlime juicesee savings
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1 tablespoonsnipped fresh cilantrosee savings
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Lime wedges (optional)see savings
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Directions
1.
Thaw fish, if frozen. Preheat oven to 450 degree F. Grease a 15x10x1-inch baking pan; set aside. Rinse fish; pat dry with paper towels.
2.
In a shallow dish combine the flour, pistachios or almonds, pepper, salt, tarragon, and basil. Place milk in another shallow dish. Dip fish in the milk and then coat with the flour mixture, patting flour mixture onto fish, if necessary. Place in an even layer in the prepared pan. Drizzle fish with oil. Bake for 12 to 15 minutes or until fish flakes easily when tested with a fork.
3.
Meanwhile, for salsa, in a small bowl combine the tropical fruit salad, vinegar, lime juice, and snipped cilantro. Serve salsa with fish. Accompany with lime wedges, if desired. Makes 4 servings.
Nutrition information
Per serving: Calories 490, Total Fat 23 g, Saturated Fat 3 g, Monounsaturated Fat 14 g, Polyunsaturated Fat 4 g, Cholesterol 64 mg, Sodium 405 mg, Carbohydrate 33 g, Total Sugar 15 g, Fiber 3 g, Protein 39 g. Daily Values: Vitamin C 48%, Calcium 13%, Iron 21%.
Percent Daily Values are based on a 2,000 calorie diet
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